This dish has several names and close cousins -Bhindi Masala or Bhindi Do-Piaza come to mind. I normally tend to cut down the grease by broiling the okra. It does tend to be a little quicker, but some days it is about the real deal. A Jhal Ferazi, is a stir fry of Anglo-Indian origin and to be honest, there really is no true vegetarian version, but, this recipe is adapted to incorporate all the spices and techniques.
The important think to realize, is that to really get the right impact of a dish such as this it is important to find the crisp and tender pods of Okra. So, in essence this really is a late summer deal. I had stopped by Queens, earlier last week and was able to pick up some great green pods. I shall not even like to imagine where these vegetables come from at this time of the year. I made these for class and they were generally a great hit. It is essential that the okra is chopped when it is very dry, I like to actually wash and dry this a day ahead.
This dish is best served with flat breads and or if you are feeling indulgent, eat them with crisp puris like we did in class.
Bhindi Alu JhalFerazi – Okra and Potatoes Jhalfrezi
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Serves 6
Ingredients
2 pounds of fresh okra
1 large Idaho potato
1 teaspoon turmeric
1 teaspoon salt
½ cup canola or light olive oil
1 large red onion, cut into 2 inch pieces and layered
1 cup finely chopped scallions
1 tablespoon minced ginger and garlic
2 red tomatoes, quartered
1 tablespoon cumin and coriander powder
½ teaspoon red chili powder
Method of Preparation
1. Remove the tops and tips from the okra and cut into small, ½ inch rounds
2. Peel the potatoes and cut into 1 inch cubes.
3. Place the potatoes and the okra in separate containers.
4. Toss with the turmeric and the salt.
5. Heat half the oil until the oil is smoking, add the okra and in 2 batches and fry until turning brown, remove carefully with a slotted spoon and drain on paper towels.
6. Continue the same with the potatoes, they should be fried to a crisp softness, add some or all of the remaining oil as needed.
7. In the hot oil, add the onions, scallions and the ginger and garlic and sauté briefly stirring well for 2 minute, until the onions are translucent.
8. Add in the okra and potatoes with the tomatoes, cumin and coriander and the red chili powder and toss well.
9. Cook for 1 or two additional minutes before serving.
- 2 pounds of fresh okra
- 1 large Idaho potato
- 1 teaspoon turmeric
- 1 teaspoon salt
- cup canola or light olive oil
- 1 large red onion, cut into 2 inch pieces and layered
- 1 cup finely chopped scallions
- 1 tablespoon minced ginger and garlic
- 2 red tomatoes, quartered
- 1 tablespoon cumin and coriander powder
- teaspoon red chili powder
- Remove the tops and tips from the okra and cut into small, ½ inch rounds
- Peel the potatoes and cut into 1 inch cubes.
- Place the potatoes and the okra in separate containers.
- Toss with the turmeric and the salt.
- Heat half the oil until the oil is smoking, add the okra and in 2 batches and fry until turning brown, remove carefully with a slotted spoon and drain on paper towels.
- Continue the same with the potatoes, they should be fried to a crisp softness, add some or all of the remaining oil as needed.
- In the hot oil, add the onions, scallions and the ginger and garlic and sauté briefly stirring well for 2 minute, until the onions are translucent.
- Add in the okra and potatoes with the tomatoes, cumin and coriander and the red chili powder and toss well.
- Cook for 1 or two additional minutes before serving.
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