Bhindi/Okra in Oyster Sauce

This quick and easy vegetarian dish is a perfect brunch, lunch or even a weekday
dinner option – serve on its own or with dhal and toasted crusty cobb. So
satisfying and healthy!

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
32 minutes

Course:

Cuisine:

Fusion Indo-Chinese

Keywords:

Vegetarian Oyster Sauce okra Bhindi Indo-Chinese fusion Ladies Finger

🧂 Ingredients

500 g fresh okra
4 tbsp. oil
1 medium onion chopped

120g
¼ tsp. salt or to taste
1 tsp. brown sugar or to taste
1 vegetable stock cube
½-¾ cup water
1½ - 2 tbsp. oyster sauce or to taste
1 Birds Eye Chilli sliced into thin long strips

Instructions

1 Wash the okra and dry well with a tea towel. Trim the tops. Trim the ends or
keep them (I like my ends untrimmed). Trimming only the top reduces the slimy
liquid called mucilage. Leave the okra whole.
2 Heat oil in a medium to large non-stick frying pan with a lid, on medium. Add
onions and fry till translucent (approximately 4-5 minutes).
3 Add salt (only if required, as oyster sauce contains salt), sugar, vegetable
stock cube and water. Stir until the stock cube has dissolved. Taste and season,
if required.
4 Add okra and combine well with other ingredients. Close lid and cook for 4
minutes or until okra is cooked to your liking. Some like the okra crispy, some
like it slightly softer.
5 Add oyster sauce and red chilli and stir till well combined. Cook for a further
minute.
6 Remove from heat. Pour into a serving platter along with all the juices. Eat
them on their own as brunch, lunch or serve them as a side dish for dinner. I
served mine with ‘Dhal’ and toasted ‘Crusty Cobb’ and it was delicious.