Bhindi
Ingredients
- 1/2 Large red onion
- 2 Roma tomatoes
- 1 Serrano green chili (or chili of your using)
- Hefty pinch of Hing (asafetida)
- tsp 1 Cumin seeds
- 1.5 tsp Coriander powder
- 1.5 tsp Kashmiri mirch
- 1.5 tsp fenugreek leaves
- 1/4 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp amchur (mango powder)
- 1 tsp salt (or to taste)
- 2-3 tbsp oil
- cilantro (for garnish)
- fresh lime juice (for garnish)
- 1/4 c water (Or as needed)
- 1 packet frozen okra
Instructions
- Heat oil in a skillet and add your cumin eeeds and hing. Cook until the seeds are Golden grown and fragrant.
- Add in your onions, sliced in long thin slices, and sauté until translucent.
- Add all of your spices except for the salt and cook for another minute or so.
- Add in your chopped Roma tomatoes, salt, and green chilies, along with about a 1/4c of water. The amount of water you will need really depends on how juicy your tomatoes are. We need a decent amount of water so the spices don’t burn.
- Then add in your frozen okra and mix everything together. However, make sure not to over-stir because okra is notorious for releasing sticky “strings” if you over-mix.
- Cover your mixture with a lid and cook for about 10-15 minutes, uncovering the pot occasionally to give the mix a gentle stir and add water as needed.
- Garnish with lots of fresh cilantro and lime juice, and serve with roti and raita!
