Bhindi Lollipop? Mumbai chefs share this and other innovative recipes for okra

There are many vegetables that people dislike and while karela and brinjal may top that list for many okra isnrsquot far behind The vegetable that is also called lady finger among certain sections and lsquobhindirsquo too is not a favourite among people who are not fond of the slimy nature of the vegetable that is usually available all year roundSameer Gupta junior sous chef at ITC Grand Central in Lower confirms our beliefs ldquoIt has a tendency to get slimy and that can be off putting Also the texture of raw okra is a bit hairy and thats not a pleasant childhood memory seeing themrdquoEven 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 timeSince we are in the middle of the festive season if you are looking to enjoy some homecooked food Midday 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 tooOkra Lollipop by Vinayak Patil executive chef Butterfly High Thane West and BKCEvery one of us loves relishing lollipops because of the classic IndoChinese 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 nonvegetarian dish and turns it into something new by using the same technique He says We normally enjoy a lollipop only in nonveg dishes This is an innovative way to create a crowdfavourite 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 seasonIngredientsOkra Lady finger 100 gmBesan 150 gmOnion chopped 10 gmCoriander chopped 2 gmGreen chillies chopped 1 gmCoriander powder 1 gmJeera powder 1 gmTurmeric 1 gmSalt to tasteOil for fryingMethod1 Mix all ingredients well and coat the okra well with a lollipop shape for five minutes2 Heat a pan with oil for deep frying and gently place the prepared okra3 Fry the okra on a mediumlow flame until they are golden brown in colour on all sides4 Remove the okra from the pan and serve it along with Schezwan mayoOkra stirfried in Sichuan sauce by Sameer Gupta junior sous chef ITC Grand Central Lower ParelWhile the okra lollipops can be a good option for a snack one doesnt 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 Stirfried okra tossed in the sauce is definitely a nofuss 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 advanceIngredientsDark soy 1 tspOkra cut into diamond shape 200 gmGarlic chopped 1 tspGinger chopped 1 tspDried chilies cut into diamond shape 23 piecesRed chilli paste 2 tspOyster sauce 2 tspOil for frying and stir fry 1 tspSalt to tasteSichuan pepper 1 tspScallions chopped 2 tspSugar 1 tspMethod1 Fry the okra and allow it to drain2 In a wok take oil add the ginger garlic and dry the red chillies and stir fry3 Add the chilli paste and oyster sauce Cook for a minute and add little water4 Season it with salt Sichuan pepper and sugar Then add the dark soy5 Now add the okra and cook on high flame till the sauce coats the okra6 Garnish with scallions and serve hotKashmiri Bharwan Dahi Bhindi by Harmeet Singh chef Turban Tales PowaiAt 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 didnt 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 IngredientsFor the Green ChutneyCoriander handfulMint handfulGreen chilli 2 nosWalnut 56 piecesSalt to tasteWater 14 cupMasala mixtureCoriander powder 3 tspChilli powder 15 tspTurmeric powder 12 tspGaram masala 1 tspSaunth powder 14 tspHing 14 tspWater 14 cupDahi bhindiDahi 1 cupOkra 15 piecesOil 2 tbspDry Red Chilli 2 nosCumin seeds 12 tspFennel seeds 12 tspSalt to tasteSugar 12 tspWater 12 cupMethodFor the wet masalaMix all the masalas and stir in the water The dry masala will absorb the water and fluff up in size after 15 minutesFor the bhindi1 Cut the top of all the okra and make a slight incision cavity across the length of the bhindi to stuff it with the chutney2 Blitz all the chutney ingredients and stuff it in the bhindi one by one3 Ensure the bhindi is stuffed well with the chutney4 Heat some oil in a pan and halfcook the bhindi until it softens slightly and the chutney is cooked enoughFor the gravy1 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 aside2 In a separate pan heat some oil and add in the dried red chilli and temper it3 Add the wet masala mixture and cook it for a couple of minutes until the oil starts to separate4 Add in the cooked yogurt and cook it till it comes together with the gravy5 Add in the halfcooked bhindi and cook it till it softens a bit further and mixes well with the gravy6 Finish it with some salt and very little sugar7 Add some fresh mint leaves and crushed walnuts and serveAlso read Clarion call for brinjal Mumbai chefs share easy recipes to turn the vegetable into a delicious treat