Since we moved to our house a few years back, we had been enjoying the big backyard and even started gardening. This year with the pandemic and very few options to do anything in the public, we thought of taking a bigger step and building a bigger vegetable patch. Some planning, some muscle (from the husband), and we have a happy and healthy vegetable garden in our backyard.
Our motto in growing food, is we grow what we eat. Okra is my husband’s favorite vegetable, we have two raised bed garden full of okra plants, and they didn’t disappoint. We had been harvesting a pound of okra almost every alternate day since late spring this year.
As you can understand, we had been eating a lot of different okra recipes. And, even though I love bharwan bhindi I’m not a very patient person, so the idea of stuffing those okras with the spice mix sets me back. Instead, I tried a deconstructed version of the recipe. I used the same spices as you would use for bharwan bhindi, and instead of filling it up as a stuffing, I mixed the spiced mix with the raw okra.
I used air fryer to fry the okra, if you don’t want have one handy, you can fry it in oil in batches. Small batch frying will ensure the oil temperature doesn’t go down and the okras will stay crunchy.
2 tablespoon besan
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon amchur (dry mango powder)
1 teaspoon carom seeds (ajwain)
Salt to taste
1 tablespoon Oil
Wash the okras, cut the heads and tails off. Slit lengthwise into four pieces. Put the cut okras into a bowl.
Add all the spices listed above except for the oil.
Marinate for 10-15 minutes. Pour the oil and mix if using air fryer
Using Air fryer:
Heat the air fryer to 335F for 6-7 mins. Place the okras in a single layer in the air fryer. Fry for 10-15 min, or till its almost done. Raise the temperature to 350F and fry for an additional 5 minutes.
Using deep fry:
Heat the oil in a heavy bottom wok, fry the okras in batches, once the okra is cooked through take it out using a slotted spoon, and place on a kitchen towel to drain excess oil.
Serve hot with dal and warm rice.
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