Kadhai Bhindi (Spiced Okra)

Ingredients

• 0.5 kg Okra (Trimmed at the top and bottom)
• 3.5 tbsp Cooking oil (Used for frying the okra)
• 1 tsp Cumin seeds
• 1.5 tsp Crushed red chili
• 0.5 tbsp Crushed coriander seeds
• 0.5 tsp Turmeric powder
• 0.5 tsp Salt (Or to taste)
• 1.5 tsp Ginger-garlic paste
• 1.5 cup Tomatoes, pureed
• 2 tbsp Yogurt
• 1 tsp Lemon juice
• 1 tsp Dried fenugreek leaves
• 2.5 Green chilies (Sliced; source specifies 2–3 chilies)
• Fresh coriander (Chopped, for garnish)

Steps

1. 1

   Trim the top and bottom from the okra and set the prepared okra aside.

2. 2

   Heat the cooking oil in a wok over high heat.

3. 3

   Add the okra to the hot oil and fry over high heat for 5–6 minutes.

4. 4

   Remove the fried okra from the wok and set it aside, leaving the oil in the wok.

5. 5

   In the same wok, add the cumin seeds, crushed red chili, crushed coriander seeds, turmeric powder, and salt. Mix well.

6. 6

   Add the ginger-garlic paste and pureed tomatoes. Mix well and cook over medium heat for 3–4 minutes.

7. 7

   Add the yogurt, mix well, and cook for 1–2 minutes.

8. 8

   Add the fried okra and mix well. Cook for 2 minutes.

9. 9

   Add the lemon juice, dried fenugreek leaves, and sliced green chilies.

10. 10

    Cover the wok and simmer over low heat for 5–6 minutes.

11. 11

    Cook over high heat until the oil separates.

12. 12

    Garnish with chopped fresh coriander and serve with roti or naan.

Notes

The source does not specify the amount of fresh coriander or the exact additional high-heat cooking time after simmering; cook only until the oil separates as stated.

Nutrition per serving

• main
• vegetarian
• South Asian
• stovetop
• wok
• okra
• spicy
• gluten-free