Bhindi Recipe (Pakistani Okra)
A quick bhindi recipe for lunch or side dish that tastes homely and yummy.
Servings 4 servings
Calories 256kcal
Ingredients
- 500 gram okra (bhindi)
- ½ teaspoon salt
Spices
- ⅓ cup oil (teel)
- ½ tablespoon chopped garlic (lahsan)
- ½ teaspoon cumin seeds or powder (zeera)
- ½ teaspoon fenugreek seeds optional
- 1 tablespoon coriander powder (sookha dhanya)
- ½ teaspoon turmeric powder (haldi)
- ½ tablespoon ginger paste (adrak)
- 1 tablespoon green chili paste (hari mirch)
- ½ teaspoon salt more to taste
Other
- 2 medium onions chopped
- 3 medium tomatoes chopped
- 1-2 tablespoon tamarind pulp
- ½ teaspoon sugar
- 3-4 medium green chilli slitted and seeds removed
Instructions
Prepare Okra
- Wash and dry okra on a towel. Chop off the end and cut the okra in small pieces.
- Dry roast okra in a pan on medium heat with constant stirring so the sticky threads burns for 5-7 minutes. We needs the okra to be slightly soft and half cooked. Set aside.
Make Gravy
- Simultaneously, heat oil in a seperate pan and fry garlic, fenugreek and cumin until lightly golden. Add the remaining ingredients in spices list. Give it all a stir and fry for few second.
- Now, add chooped onion and fry until onion are translucent and soft.
- Then add the tomatoes, tamarind pulp and sugar. Cover and cook until gravy is thick and oil separates on the sides of the pan.
- Next add the roasted okra in the onion tomato gravy and mix well. And cook for 5-7 minutes without covering the lid. Add the slitted green chillies.
- Yummy Okra (bhindi ) is ready.
Nutrition
Calories: 256kcal