By: Payal
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This garlic-loaded bhindi recipe is quick, simple, and packed with flavour. Perfect for lunch, dinner, or your next tiffin box fix.
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200 gms Bhindi
1 medium Onion (Thinly Sliced)
1 tbsp Garlic (chopped)
1/2 tsp Cumin Seeds
1/2 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1/2 tsp Amchur Powder
1/4 tsp Garam Masala
A pinch of Asafetida
2 tbsp Oil
Salt as required
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Pour oil into a pan or kadai and keep the flame low. Once hot, toss in the cumin seeds and let them sizzle.
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Add garlic and asafetida (hing) right after. Stir them around for 15 to 20 seconds till the raw smell of garlic goes away.
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Next, add the sliced onions. Cook them until they turn slightly soft and see-through. Mix in turmeric powder and green chillies. Give it a good stir.
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Throw in the sliced okra (bhindi). Add salt and give it a mix. Cover the pan and leave it to cook for about 5 minutes.
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Open the lid and add red chilli powder, garam masala, coriander powder, and amchur powder. Stir it all well.
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Let the bhindi cook uncovered now. You will know it is ready when the oil starts separating and the okra looks fully done.
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If the bhindi starts sticking to the pan, splash in a little water. Keep stirring in between as it cooks.
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Top it off with some chopped coriander or mint. Serve it hot with roti, phulka, paratha or even plain bread. Also works great as a lunchbox idea.
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You can also serve this lehsuni bhindi as a tasty side with dal-rice, curry-rice, or even sambar-rice combos.
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For More Bhindi Recipes Click Here:
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