It’s official. I no longer like fried okra. When I was a kid, I used to eat fried okra like candy. But compared to the Indian way to cook okra, it just isn’t the same! I only wish I’d discovered it sooner!
Last week, I bought two pounds of okra, but had run out of raw milk. I needed raw milk to make fried okra, so I went ahead and used one pound to make Bhindi Bhaji, and it was HEAVENLY. I could eat this for breakfast, lunch and dinner. I finally got more milk and used the second pound of okra to make fried okra and was SO DISAPPOINTED in comparison that I caved, took off all the breading, and used the *previously* fried okra to make more Bhindi Bhaji instead. THAT’S how amazing this dish is.
Wash okra and pat dry with paper towels. Trim the ends and cut into pieces.
Finely mince an onion and throw into a medium sized pot with a few tablespoons of coconut oil. (And for heaven’s sake, don’t use vegetable or canola oil!)
Heat on medium until onion is soft and beginning to brown.
Stir, cover with lid, reduce heat and simmer for 1-2 minutes. Stir the tomato around to break it up and release the juices.
Add okra and stir until well-coated. Cover and reduce heat for 5 minutes or until okra is no longer slimy. When done, add just a smidgen of sea salt and ascend into food heaven!!