Recipe Description

Okra and Onions stir fried, a perfect vegetarian dish Indian style

Ingredient                                                      Quantity

Okra (bhindi) cut into cubes                          500grms

Onion chopped                                                1 no. large

Onion cube                                                       2 large

Cumin seeds (jeera)                                         1 tsp

Nigella seeds (kalonji)                                     1 tsp

Turmeric powder (haldi)                                 ½ tsp

Ginger garlic paste                                          1 tbsp

Red chilli powder                                             1 tsp

Coriander powder                                            1½ tbsp

Dry mango powder                                          ½ tsp

Garam masala powder                                    1 tsp

Tomatoes chopped                                          2 no.

Green chillies, chopped                                   3-4 no.

Thick curds (Dahi), whisked                             ½ cup

Oil                                                                    2 +2 tbsp

Tomatoes cubes                                               2 no.

Salt                                                                   to taste

 

Method:

1. Heat the 2 tbsp oil in a pan, Add in the bhindi and sauté for 4-5 mins. Remove in a bowl and keep aside
2. Heat again 2 tbsp of oil add in the cumin seed and Kallonji, chopped green chilli, and onion chopped and sauté well till onion browns.
3. Add in the ginger garlic paste and sauté for 1 min. Add chopped tomatoes and sauté for 2-3 mins.
4. Now add in the salt, red chilli powder, coriander powder, turmeric powder, dry mango powder, and garam masala powder and sauté for 2-3 mins
5. Add yogurt and mix well. Add onion cubes, bhindi, tomato cubes, coriander chopped.
6. Cover and cook for 5 mints.
7. After 5 mints stir and remove it in a serving bowl garnish it with pickled ginger julienne and coriander sprig and serve hot.