By: Payal
Image Credit: Getty
Bhindi is a popular vegetable that is cooked in Indian households in countless ways. Amchoori dum ki bhindi is one of those flavour-packed, quick recipes that work brilliantly for lunch.
Image Credit: IStock
Dum is a slow-cooking technique that locks in flavour by simmering ingredients on a low flame. In this recipe, bhindi is cooked with a spiced mix of onions, raw mango powder, green chillies, cumin, and turmeric - lightly sauteed in canola oil.
Image Credit: Unsplash
If your bhindi turns slimy while chopping, here is a simple fix: rub some lemon juice on your knife before slicing. It helps cut through cleanly without turning sticky.
Image Credit: IStock
200 g bhindi (okra)
2 Tbsp canola oil
½ tsp cumin seeds
2 onions, thinly sliced
2 green chillies, chopped
1 Tbsp dried mango powder (amchoor)
¼ tsp turmeric powder
½ tsp coriander seeds, crushed
1 tsp finely chopped ginger
1 Tbsp fresh coriander leaves, chopped
½ cup yoghurt
Salt to taste
Image Credit: IStock
Wash and trim the bhindi from both ends. Pat dry and make a lengthwise slit in the centre of each piece. Set aside.
Image Credit: IStock
Heat canola oil in a heavy-bottomed pan. Temper with cumin seeds. Add onions, ginger, green chillies, turmeric powder and cook until soft. Add yoghurt and cook down to a thick, pasty texture, stirring continuously.
Image Credit: Getty
Mix in the dried mango powder and fresh coriander leaves. Season well with salt and allow the mixture to cool.
Image Credit: Pexels
Fill each bhindi slit with the cooled mixture. Steam using the double boiler method or in an idli steamer for about 8–10 minutes, until tender.
Image Credit: IStock
Garnish with fresh coriander. Serve hot with roti or paratha for a comforting, balanced meal.
Image Credit: IStock
More Kitchen Tips:
Image Credit:IStock
By: Neha Grover
Image Credit: Getty