Okra delicately cooked in a simple assortment of spices, onion and potato. This dish makes a great accompaniment.
Serves: 4 people
Prep : 15 mins
Cooking : 25 mins
Health Hack: Bhindi (Okra) is a superfood with loads of fiber and water content. It is also low in calories and a good source of vitamin C, folate, magnesium and potassium.
- Okra (Bhindi) - 700 grams, chop into 1-2 inches
- Potato (optional) - 1 medium, cut into thin cubes
- Onion - 1 medium, thinly sliced
- Cumin seeds - ½ tbsp
- Red chilli flakes - ½ tsp
- Coriander powder - 1 tbsp
- Turmeric powder - ½ tsp
- Amchoor (Dry mango powder) - 1 tsp
- Salt - To taste
- Vegetable Oil - 4 tbsp.
- Wash and dry the okra. Cut either ends and further cut into small pieces along the length.
- Heat some oil in a pan and brown the potatoes on high heat. Season them with salt and set aside.
- Heat some more oil in a pan followed by cumin seeds. Fry for a few seconds and then add okra.
- Fry on medium heat for around 10 minutes until okra starts turning crispy. Now add onions along with red chilli, coriander and turmeric powders. Mix well.
- Add the fried potatoes and cook covered over low heat stirring occasionally.
- Lastly, add salt and Aamchoor (dry mango powder). When Okra is almost cooked, increase the heat and cook for two minutes before serving.
Per 100 g
Sat. Fat (%)
Handy Kitchen Tips
Okra naturally has a tendency to be a little slimy so it’s very important to wash in advance and dry it well before you cook it. Store Okra at room temperature for best results.