Ingredients
Bhindi (Okra) – 250 g, washed & slit
Onion – 1 medium, sliced (optional)
Turmeric – ¼ tsp
Red chili powder – ½–1 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Oil – 2–3 tbsp
Salt – to taste
Execution
1. Prep the Bhindi
Wash and pat dry completely.
Cut into 1–2 inch pieces; moisture will make them slimy.
2. Fry
Heat oil in a pan → add onions if using, sauté till golden.
Add bhindi, turmeric, chili, coriander, cumin → sauté on medium flame.
Cook uncovered, stirring occasionally, until tender and lightly crisp (10–12 mins).
3. Serve
Serve hot with roti, paratha, or rice.
Additional tips
Make sure bhindi is completely dry before cooking to reduce slime.
Stir occasionally but don’t over-stir, or it becomes mushy.
Add a pinch of amchur (dry mango powder) at the end for tangy flavor.