"James Silverton" <not.jim.silverton@[EMAIL PROTECTED]
> wrote in message
news:04i4j.187$md.32@[EMAIL PROTECTED]
> "William Black" <william.black@[EMAIL PROTECTED]
> wrote in message
> news:fipikl$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.
I was just re****ting what I had for lunch Shobar on the LJ Road in Bombay
yesterday.
Whether it's classical cooking or not I don't really know.
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
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