Punjabi Bhindi (Okra) :
(All ingredients are underlined)
Thoroughly wash, and wipe dry 15-20 okras (1/4 kg), and cut each into 1" big pieces. Heat 3 tsp oil in a pan. Add 1/2 tsp cumin seeds, a pinch of asfoetida (hing), and 1/4 tsp turmeric powder. Add 1 small onion cut into thin long slices. Stir fry till the onion is slightly pinkish. Add the okra pieces and stir fry on a medium flame till the okra is soft and becomes slightly darker. Add salt and red chili powder to taste, and 1/4 tsp dry mango powder (amchur). Mix well and let cook for a few seconds. Turn off the heat and serve with roti/chapati.
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