Appalachian Bhindi

By: The Local Palate
Plated Appalachian Bhindi
Image courtesy of Katlin and Mohsin Kazmi

Fried okra is a staple in Appalachia. This dish honors that aspect with a quick fry (without flour) and finishes with a short sauté in Pakistani spices to bring the dish to full fruition. “It’s one of our household’s favorite side dishes,” the Kazmis say.

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Serves 6 to 8

  • 8 tablespoons vegetable oil, divided, plus more as needed
  • ½ pound okra, tops removed and sliced into long thirds or rounds
  • 2 medium onions, roughly chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 teaspoons coriander
  • 1 teaspoon red chili powder
  • 1 teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 1 teaspoon amchur (mango powder)
  • 1 teaspoon fennel powder (optional)
  • 5 medium tomatoes, diced
  1. In a large skillet, heat 3 to 4 tablespoons of oil over medium-high heat. Add okra and sauté for 3 to 4 minutes; they won’t be fully cooked. Remove to a paper towel-lined plate and set aside.
  2. Add remaining oil to skillet, along with onion, ginger paste, and garlic paste and cook, stirring frequently, until softened, about 2 to 3 minutes.
  3. Add spices and let flavors bloom, about 2 minutes. Add tomatoes and let cook until thickened and slightly reduced, about 5 to 7 minutes.
  4. Add okra to sauce and cook over medium heat for 10 minutes, until okra is tender. Remove from heat and serve immediately.
  • Recipe By
    Katlin and Mohsin Kazmi of The Pakalachian in Abingdon, Virginia

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