This recipe is named after my friend Cindy coz she is the one who shared this recipe with me. Although I fail to recollect how and why we got talking about okra at 3 in the morning after countless Kamikaze shots and DJ Akeel blasting in the background. But anyway, sometimes the journey becomes irrelevant when you reach the destination. In spite of my semi intoxicated state, I couldn’t help imagine the crunchy crisp okra mixed in with spices and caramelized onions. I couldn’t wait to get home and try Cindy’s recipe. And let me add, Cindy is true sardaarni (well….ok maybe not entirely…..she is from Modesto CA but then that’s the next best thing to Punjab if you are out of India!) so I suspect this is an authentic Punjabi recipe. In any case, this okra recipe is absolutely fantastic. Move over Paula Deen, my girl Cindy’s Bhindi totally rocks!

What you need:
1 lb Okra
Oil (for frying the okra and 2 tablespoons for the onions)
3 medium onions, sliced
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon amchur powder (dry mango powder) This is the only ingredient that I added to the original recipe
Salt to taste
1 tablespoon cilantro, finely chopped

How to make:
• Cut the okra into 1/2 inch pieces
• Heat 2 tablespoons of oil in pan on medium heat.
• Fry the sliced onions till the onions become deep brown and caramelized.
• Add the spices and salt and mix well.
• Heat the remaining oil in a deep frying pan on medium high heat.
• Deep fry the okra till crispy.

• Remove the okra from oil and season with salt.
• Mix the okra and cilantro into the onion mixture and toss well.
• Serve with hot rotis or paranthas.