Okra (Bhindi) 1kg
£7.49
Fresh okra for bhindi masala and curry.
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Okra, bhindi or vendakkai, is a slim green pod with ridges along its length and rows of small white seeds inside. It has a mild, grassy taste and a natural stickiness that cooks away in a hot, dry pan or thickens a gravy. Indian cooks fry it for bhindi masala and kurkuri bhindi; South Indians make vendakkai poriyal and add it to sambar; Sri Lankans make a bandakka curry with coconut milk.
How to use it
Wash the pods and dry them completely before cutting, as water makes them sticky. Trim the stalk end and cut into rounds. For bhindi masala, fry the okra in oil over a medium high heat, uncovered, until it stops being sticky, then add fried onion, tomato, turmeric, chilli, ground coriander and amchur. A squeeze of lemon or a spoon of yoghurt also cuts the stickiness.
Good to know
- Also called bhindi, vendakkai or bandakka
- Dry well before cutting
- Cook uncovered to reduce stickiness
- Sold in a tied bag
Keep in the fridge in a paper bag, dry, and use within 3 to 4 days. Do not wash until ready to cook.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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