By: Payal
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Masala bhindi is an ideal summer dish-crunchy okra cooked with a blend of aromatic spices. This quick and easy recipe is best served with chapati for lunch.
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250 g bhindi (okra)
1 small bowl of water
7–8 tbsp mustard oil
1 tsp jeera (cumin) seeds
1 tsp fennel seeds
1 bowl onion, finely chopped
1 tsp ginger, chopped
1/2 tsp turmeric powder
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Salt to taste
1 tsp fennel powder
1 1/2 tsp aamchoor (dry mango) powder
1/4 tsp black pepper powder
1/2 tsp sugar
1 tsp lime juice
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Heat the mustard oil in a pan. Add jeera and fennel seeds, and let them splutter. Add the chopped onions and sauté until lightly browned.
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Add the chopped ginger and a little water. Stir, then add the turmeric powder and mix well.
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Add the bhindi and pour in the remaining water. Stir to combine.
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Add salt and mix well. Sprinkle the fennel powder, aamchoor powder, and sugar over the bhindi.
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Stir again, then add the pepper powder and lime juice. Mix well and serve hot with chapati.
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For More Bhindi Recipes Click here:
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