Indian
Bhindi Masala
$2
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
180Calories
4gProtein
9gFat
20gCarbs
5gSugar
5gFiber
420mgSodium
0mgChol
1gSat Fat
460mgPotassium
60mgCalcium
1.5mgIron
0mcgVitamin B12
25mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
vegan
gluten-free
dairy-free
nut-free
low-calorie
Instructions
1
Wash and dry okra thoroughly, then trim ends and slice into rounds or lengths.
2
Heat oil in a pan and sauté okra on medium-high heat until slightly crisp and no longer sticky; remove and set aside.
3
In the same pan, add a little more oil and cumin seeds; let them sizzle.
4
Add sliced onions and green chilies; sauté until onions turn golden.
5
Add ginger-garlic paste and cook for a minute until fragrant.
6
Add chopped tomatoes and cook until soft and mushy.
7
Stir in turmeric, red chili powder, coriander powder, and salt; cook the masala for 2-3 minutes.
8
Add corn kernels and cook for another 2-3 minutes.
9
Return the cooked okra to the pan and mix gently with the masala.
10
Sprinkle garam masala and amchur powder, then toss everything together on low heat for 5 minutes.
11
Garnish with fresh coriander leaves and serve hot with roti or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250 g250 g okra (bhindi)
- 11 medium, sliced onion
- 11 medium, chopped tomato
- 1/4 cup1/4 cup corn kernels
- 11 slit green chilies
- 1/2 tbsp1/2 tbsp ginger-garlic paste
- 1/2 tsp1/2 tsp cumin seeds
- 1/4 tsp1/4 tsp turmeric powder
- 1/2 tsp1/2 tsp red chili powder
- 1/2 tsp1/2 tsp coriander powder
- 1/4 tsp1/4 tsp garam masala
- 1/4 tsp1/4 tsp amchur (dry mango powder)
- 1/2 tsp1/2 tsp salt
- 1 1/2 tbsp1 1/2 tbsp cooking oil
- 11 tbsp, chopped fresh coriander leaves
