I too would like to read something about the correct preparation of okra. In my fav indian restaurant I often enjoyed a "Bhindi Gosht". I tried myself with tinned okras and was not too pleased with the result, as they tend to come up a little mushy.
I read somewhere that restaurants use fresh okras which are pre-prepared in a deep fryer. That would be an extra step I haven't considered, as I try to avoid deep frying since we've already got enough unhealthy fatty foods around.
If someone could write something about this, a detailed recipe for the preparation of a fresh okra dish ("Bhindi" whatever) would be highly appreciated.
Topic: Bhindi Masala (Okra) ( 7,170 )
