Pan-fried okra with caramelized onions and yoghurt sauce (Bhinda nu shaak) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen by Meera Sodha

  • chickpea flour
  • chilli powder
  • ground cumin
  • garlic
  • fresh ginger
  • mustard seeds
  • okra
  • red onions
  • turmeric
  • yoghurt
  • rapeseed oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ALawson25 on September 02, 2021

    Agree with the other reviewers, amazing recipe and converted me to okra.

  • metacritic on August 02, 2021

    This is an exceptionally good okra recipe and would stand out in a top-tier restaurant, much less at the home table. The technique with the yogurt/chickpea flour is brilliant and the dish would shine even without that flourish. This is a crave-worthy dish, the kind that summons memories of the best of Indian cooking in country...and now at home.

  • Lepa on September 17, 2019

    Calling all okra lovers! This recipe is lovely. As the other review noted, it takes a while to caramelize the onions (at least 30 minutes). We ate it with the hot yogurt sauce and it was delicious!

  • Barb_N on June 15, 2016

    I made this as a side to Mum's Chicken Curry. Had I known I would be using the same garlic, ginger, chile paste... it took much longer than 15 minutes to caramelize the onions so I blasted the okra in the oven which is my preference anyway to make it crispy. Skipped the hot yogurt sauce and it was just like our favorite dish at the neighborhood haunt.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.