This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.
Bhinda Bateta nu Shaak in 30 minutes
The potatoes are cut thinly for speedy cooking. After just 10 minutes of cooking, the potatoes become tender and the okra remain crunchy, fresh and not at all sticky. The total prep time is just 15 minutes which means you can have this curry on the table in just 30 minutes!
How do you cook okra so that it isn’t slimy?
One of the most common questions I’m asked about cooking okra is how to ensure they don’t become slimy. The answer is simple; They must be free from any water prior to and during the cooking process. This is because it’s water that draws out the natural stickiness of okra. All you need to do is wash the whole okra and pat dry before slicing and cooking. You can also cook them whole (trim off the stems first). My recipe here uses sliced okra for quick cooking.
Lemon juice can help okra become less slimy
The lemon juice in this Bateta nu Shaak serves two purposes; It adds a fresh, zingy flavour and also breaks down any sliminess in the okra. The natural acid ensures the stickiness in the okra is minimal. Add it halfway through cooking to evaporate the excess liquid.
Can I use frozen okra?
Like frozen peas, I believe frozen okra are just as good frozen as they are fresh. As long as the brand you buy is packed correctly so that the okra are free from excess water, they are just fine for everyday curries like this one. However, if you find the frozen okra are a little bit frosty, lay them out on a dry tea towel and pat them dry before cooking.
Ingredients you’ll need to make Gujarati-Style Okra & Potatoes
Fresh or frozen okraPotatoesAny unflavoured oilWhole black mustard seedsWhole cumin seedsAsafoetidaGarlicFresh tomatoesTurmericGround coriander seedsWaterChilli powderLemon juiceSaltFresh coriander leavesFresh chillies (optional)Thin sev (fried chickpea flour noodles) – shop bought is fine
How to make Gujarati-Style Okra & Potatoes
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