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
- 220 g Bhindi / okra, raw, washed and dried
- 100 g Onion, peeled and sliced
- 16 ml Mustard oil
- 0.75 g Cumin seed / jeera, whole
- 2.5 g Coriander seeds - whole / ground, powdered
- 1 g Turmeric / haldi
- 1.5 g Dried chillies, powdered
- 3 g Salt
- 2 g Amchur, powdered
Equipment needed
Kadai or saute pan
Advance preparation
Wash and dry bhindi completely before slicing to minimize sliminess.
Instructions:
For the sabzi
- Cut the tops and ends of the bhindi. Slit lengthwise into 4 quarters, and cut into 5-6cm pieces.
- In a pan, heat mustard oil until almost smoking. Add mustard seeds and allow them to crackle.
- Add sliced onions and cook on medium heat until lightly caramelized but not dark brown.
- Add sliced bhindi, turmeric, coriander powder, and red chillies. Mix. Cook uncovered on medium flame for 3-4 minutes, stirring occasionally.
- Add salt and amchur. Mix and allow to cook for another minute.
Serving guidance
Serve warm with phulka or paratha, garnished with chopped coriander and an optional dash of lemon.
Nutrition (Per Serving)
Calories: 80 kcal | Protein: 2 g | Carbohydrates: 6.1 g | Fat: 5.1 g | Fiber: 4.1 g