Bhindi Masala
SabKiList Kitchen
Crisp, non-slimy okra stir-fried with onion, tomato and a tangy amchur finish.
- Prep
- 15 min
- Cook
- 20 min
- Level
- Easy
- Serves
- 3
Ingredients
- 400 gLady Finger
- 150 gOnion, sliced
- 100 gTomato, chopped
- 3 tbspSunflower Oil
- 1 tspCumin Seeds
- ½ tspTurmeric Powder
- 1 tspRed Chilli Powder
- 1 tspCoriander Powder
- 1 tspAmchur (dry mango powder)
- To tasteSalt
Method
Wash the okra and dry it completely with a clean cloth. Trim the ends and cut into 1-inch pieces.
Heat 2 tablespoons of oil and cook the okra on medium heat for 8-10 minutes, stirring often, until it is no longer sticky. Remove and set aside.
In the remaining oil, add the cumin, then the onion, and cook until golden. Add the tomato, turmeric, chilli powder and coriander powder and cook for 3 minutes.
Return the okra, add salt and amchur and toss for 4-5 minutes, uncovered. Serve with roti.
Tips
Water is the enemy of okra. Dry it fully, and add salt only at the end so it does not release moisture early.
Cook it, then shop it
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