Bhindi Lollipop? Mumbai chefs share this and other innovative recipes to make with okra

There are many vegetables that people dislike and while karela and brinjal may top that list, for many, okra isn't far behind. The vegetable that is also called lady finger among certain sections and ‘bhindi' too, is not a favourite among people who are not fond of the slimy nature of the vegetable, that is usually available all year round.

Sameer Gupta, junior sous chef at ITC Grand Central in Lower confirms our beliefs. "It has a tendency to get slimy and that can be off putting. Also, the texture of raw okra is a bit hairy and that's not a pleasant childhood memory seeing them."

Even though people may not like it, every home makes the dish differently but not all parents are able to convince their children about the flavourful aspect of the vegetable. Some delicious classic dishes like bhindi masala, bhindi fry, stuffed bhindi or simply including them in a sambar, are really popular. For those who love it, city chefs want you to experiment a lot more with the vegetable in case you are bored with your current creations. For others, this may just help you fall in love with the vegetable all over again, especially if you have been avoiding it for the longest time.

Since we are in the middle of the festive season, if you are looking to enjoy some home-cooked food, Mid-day Online spoke to city chefs to share innovative recipes using the ingredient. They not only reimagine Indian dishes but also say that the vegetable can be turned into something as simple as a lollipop, a steaming preparation of which can be enjoyed during the monsoon and on a cold winter day too.

Okra Lollipop by Vinayak Patil, executive chef, Butterfly High, Thane West and BKC
Every one of us loves relishing lollipops because of the classic Indo-Chinese concept of Chicken Lollipops, which are a must every time we order Chinese food because they can be made quickly. Chef Vinayak Patil takes this very love for the non-vegetarian dish and turns it into something new by using the same technique. He says, "We normally enjoy a lollipop only in non-veg dishes. This is an innovative way to create a crowd-favourite dish in a vegetarian format. It is something that all okra lovers can enjoy and make fresh even in the comfort of their home." What better time to enjoy a steaming fried lollipop than the monsoon season?

Ingredients:

Okra (Lady finger) - 100 gm

Besan - 150 gm

Onion, chopped - 10 gm

Coriander, chopped - 2 gm

Green chillies, chopped - 1 gm

Coriander powder - 1 gm

Jeera powder - 1 gm

Turmeric - 1 gm

Salt to taste

Oil for frying

Method

1. Mix all ingredients well and coat the okra well with a lollipop shape for five minutes.

2. Heat a pan with oil for deep frying and gently place the prepared okra.

3. Fry the okra on a medium-low flame until they are golden brown in colour on all sides.

4. Remove the okra from the pan and serve it along with Schezwan mayo.

Okra stir-fried in Sichuan sauce by Sameer Gupta, junior sous chef, ITC Grand Central, Lower Parel
While the okra lollipops can be a good option for a snack, one doesn't have to go all the way by making a masala or stuffing it because chef Sameer Gupta says they can simply stir fry it in a spicy Sichuan sauce, which automatically gives it the Asian touch. While Gupta admits people may not like it, he says the vegetable has many benefits. "It is a great source of vitamins and minerals. Okra also has high protein content unlike most vegetables and has very low to zero cholesterol," he shares. Stir-fried okra tossed in the sauce is definitely a no-fuss recipe and one that can be made quickly on any given day for dinner after a tiring day at work, if the vegetable is chopped in advance.

Ingredients:

Dark soy 1 tsp

Okra, cut into diamond shape - 200 gm

Garlic, chopped 1 tsp

Ginger, chopped 1 tsp

Dried chilies, cut into diamond shape 2-3 pieces

Red chilli paste 2 tsp

Oyster sauce 2 tsp

Oil for frying and stir fry 1 tsp

Salt to taste

Sichuan pepper 1 tsp

Scallions, chopped 2 tsp

Sugar 1 tsp

Method:

1. Fry the okra and allow it to drain.

2. In a wok, take oil, add the ginger, garlic and dry the red chillies and stir fry.

3. Add the chilli paste and oyster sauce. Cook for a minute and add little water.

4. Season it with salt, Sichuan pepper and sugar. Then add the dark soy.

5. Now add the okra and cook on high flame till the sauce coats the okra.

6. Garnish with scallions and serve hot.

Kashmiri Bharwan Dahi Bhindi by Harmeet Singh, chef, Turban Tales, Powai
At Turban Tales, chef Harmeet Singh, who is also the founder of the restaurant, takes inspiration from the Kashmiri Pandit Hindu community in Kashmiri cuisine. While the cuisine boasts of the dish with flavours of meat, Singh suggests making a delectable Kashmiri bharwan dahi bhindi. He shares, "The Kashmiri Pandits are avid meat eaters just like their counterparts from West Bengal and Goa but they do not eat onion, garlic and other alliums. They also didn't eat chicken and eggs. This recipe is an ode to the cuisine of Kashmir Pandits and something that celebrates their impeccable understanding of flavours that somewhat mimics the flavour of meat." For those who love Kashmiri food, this is a good innovative dish to try.

Ingredients:

For the Green Chutney

Coriander handful

Mint handful

Green chilli 2 nos

Walnut 5-6 pieces

Salt to taste

Water 1/4 cup

Masala mixture

Coriander powder 3 tsp

Chilli powder 1.5 tsp

Turmeric powder 1/2 tsp

Garam masala 1 tsp

Saunth powder 1/4 tsp

Hing 1/4 tsp

Water 1/4 cup

Dahi bhindi

Dahi 1 cup

Okra 15 pieces

Oil 2 tbsp

Dry Red Chilli 2 nos

Cumin seeds 1/2 tsp

Fennel seeds 1/2 tsp

Salt to taste

Sugar 1/2 tsp

Water 1/2 cup

Method

For the wet masala:

Mix all the masalas and stir in the water. The dry masala will absorb the water and fluff up in size after 15 minutes.

For the bhindi:

1. Cut the top of all the okra and make a slight incision (cavity) across the length of the bhindi to stuff it with the chutney.

2. Blitz all the chutney ingredients and stuff it in the bhindi one by one.

3. Ensure the bhindi is stuffed well with the chutney.

4. Heat some oil in a pan and half-cook the bhindi until it softens slightly and the chutney is cooked enough.

For the gravy:

1. Whisk the dahi until smooth and start heating it on a pan. Whisk it in one circular motion and reduce it completely until it becomes grainy and turns a bit yellow. Set aside.

2. In a separate pan, heat some oil and add in the dried red chilli and temper it.

3. Add the wet masala mixture and cook it for a couple of minutes until the oil starts to separate.

4. Add in the cooked yogurt and cook it till it comes together with the gravy.

5. Add in the half-cooked bhindi and cook it till it softens a bit further and mixes well with the gravy.

6. Finish it with some salt and very little sugar.

7. Add some fresh mint leaves and crushed walnuts and serve.

Also read: Clarion call for brinjal: Mumbai chefs share easy recipes to turn the vegetable into a delicious treat