Bhindi Masala

Ingredients

• 400 g Okra (Bhindi) (washed, dried, and sliced)
• 1 tbsp Lemon juice
• 1 tbsp Coriander seeds (coarsely crushed)
• 1 tbsp Cumin seeds
• 0.5 cup Oil
• 2 Onion (small, sliced)
• 2 Tomatoes (small, chopped)
• 1 tbsp Ginger-garlic paste
• 3 Green chillies (up to 5, slit)
• 1 tsp Salt
• 0.25 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder

Steps

1. 1

   Heat the oil in a wok or large skillet over medium-high heat. Add the sliced okra and fry until it is lightly browned and the sliminess has reduced. Remove the okra from the pan and set aside.

2. 2

   In the same pan, add the cumin seeds and coarsely crushed coriander seeds. Sauté for a few seconds until fragrant.

3. 3

   Add the sliced onions and sauté until they turn translucent and slightly golden.

4. 4

   Stir in the ginger-garlic paste and green chillies, cooking for another minute until the raw smell of the ginger and garlic disappears.

5. 5

   Add the chopped tomatoes, salt, turmeric, red chili powder, cumin powder, and coriander powder. Cook until the tomatoes soften and the oil begins to separate from the masala.

6. 6

   Return the fried okra to the pan and gently toss to coat with the masala. Drizzle with lemon juice, cover, and cook on low heat for 5-7 minutes until the okra is tender.

Notes

Ensure the okra is completely dry after washing before slicing to prevent it from becoming slimy during cooking. Serve hot with roti or naan.

Nutrition per serving

• main
• vegetarian
• gluten-free
• stir-fried
• indian
• pakistani
• okra
• healthy