Tender Okra & Baby Corn vegetable is actually very simple and easy to make dry vegetable. Okra, popularly known as Bhindi or Lady finger in India is cooked practically in every house simply being favorite vegetable of all the age group. Baby corn remains crispy even after cooking,combines well with Bhindi. I tried this combination and it turned out tasty. Although dry, but this tangy vegetable goes well with chapati, nan, parantha or any Indian bread. Or just roll it in chapati, add raw onion and any sauce to make it more interesting.
Serves: 2 person
Cooking time: 20 mins
Cooking vessel: Skillet or Frying Pan, large with lid
- Okra (Bhindi or lady finger) – 2 cups, cut or slit finely in length
- Baby Corn – 1 cup, cut or slit finely in length
- Onion – 3/4 cup, finely sliced in length (optional)
- Green chilly – as per taste, slit in length
- Ginger – 1 tablespoon or as per taste, chopped finely
- Turmeric – 1/4 teaspoon (optional)
- Red chilly powder – 1/2 teaspoon (optional)
- Lime juice – 1 teaspoon
- Cooking Oil – 1 tablespoon
Salt to taste and Fresh coriander for garnishing
- Heat the oil in skillet and stir fry onion and green chilly for 2mins on high flame.
- Add baby corn,okra and ginger, fry 2mins on high flame then cook covered on sim for 5mins.
- Sprinkle spices,salt and lime juice. Stir lightly then cook covered for another 2mins.
- Open the lid and check okra – it should not be sticky any more and should be little crunchy in texture. Cook covered for few more minutes if required or still sticky.
Okra & Baby Corn vegetable is ready to serve. Garnish with fresh coriander before serving.
Tips & Tricks:
- It is important to have Okra as tender as possible.
- Okra of small size cooks faster and thus remains more green and fresh after cooking.
- Smaller Okra is less slimy so it takes less time to cook
- Platter will look interesting if all the vegetables are cut in similar size and pattern.
- Make chapati rolls by adding little red hot sauce, raw onion & by sprinkling chat masala.