"William Black" <william.black@[EMAIL PROTECTED]
> wrote in message
news:fipikl$nl3$1@[EMAIL PROTECTED]
>
> "jives11" <jonathan.ives@[EMAIL PROTECTED]
> wrote in message
>
news:7f6bb16d-221b-4931-95d3-8b9a0aa93063@[EMAIL PROTECTED]
>>
>> Hi, My local take away recently changed hands. They used to
>> do bhindi
>> bhajis in a style I really like - dry and chopped up with
>> onion. The
>> Ocra are style slightly crunchy. I could eat that dish all
>> day.
>>
>> the new management have a new chef , and the bhindis are
>> served whole
>> in a lot of sauce , and this is the style I have mostly seen
>> in
>> Restaurants, and it's not as good as "dry style " IMHO
>>
>> My question is this . is there a name or style for the dry
>> chopped
>> type i.e is if from a region. I'll ask them if they'll do it
>> that way
>
> In India it's known as 'Bhindi fry'.
>
> --
Julie Sahni, in "Classic Indian Cooking", has several recipes.
Bhindi Sabzi: stir fried rounds cooked (possibly with green
chillies) until a little brown, Bhoni Bhindi: crisp fried rounds
often included in Yoghurt salad, spicy ground meat or pilaf and
Bhindi Barva: stuffed okra. None of these involve onions,
AFAICT.
--
Jim Silverton
Potomac, Maryland
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