Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main | Servings: 4
Difficulty level: Easy | Make ahead: Possible
Ingredients
For the sabzi
- 280 g Bhindi / okra, raw, Washed, dried, end-trimmed and cut into 2.5 cm pieces
- 80 g Onion, sliced
- 80 g Onion, cubed or petaled
- 80 g Tomato, hybrid, raw, chopped
- 6 g Ginger, fresh, finely chopped
- 6 g Garlic, finely chopped
- 3 g Green chillies, slit
- 16 ml Mustard oil
- 1.2 g Cumin seed / jeera, whole
- 1.2 g Turmeric / haldi
- 4 g Coriander seeds - whole / ground, powdered
- 1.6 g Dried chillies, powdered
- 1.6 g Amchur, powdered
- 1.2 g Garam Masala
- 4 g Salt
To serve
- 6 g Coriander leaves, finely chopped
Equipment needed
Kadai or saute pan
Advance preparation
- Wash bhindi and dry bhindi completely before slicing to minimize sliminess.
- Chop tomatoes. Finely chop the ginger, garlic and coriander leaves. De-stem and slit the green chillies.
- Slice half the onion and cube / petal the other half. Keep the two forms of onion separately.
Instructions:
Cook the bhindi
- Heat half the oil in a wide pan / kadhai. Add bhindi and sauté on medium-high heat for 5-6 minutes, until the bhindi is lightly browned. Remove and keep aside.
Make the masala
- Add remaining oil to the same pan. Add cumin seeds and allow them to crackle.
- Add sliced onions and cook for 4-5 minutes on medium high heat until lightly brown.
- Add ginger, garlic, green chillies, tomatoes, turmeric, coriander powder, red chilli powder and salt. Cook on medium heat, stirring frequently, until the tomatoes are cooked through and the oil separates.
Make the sabzi
- Add the cooked bhindi and onion petals to the pan. Cook for 4-5 minutes on medium heat.
- Add amchur and garam masala. Mix well, cook for ~1 minute and turn off the flame.
Serving guidance
Serve hot with roti or dal-rice; best served soon after cooking so the bhindi stays non-slimy.
Nutrition (Per Serving)
Calories: 90 kcal | Protein: 2.7 g | Carbohydrates: 8.4 g | Fat: 4.6 g | Fiber: 5.3 g