Bhindi/Okra Masala - No Onion Or Garlic

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   ["Wash the Bhindi/Okra in a colander and let all the excess water drain out. Wipe the Bhindi completely dry with a kitchen towel. It is very important that Bhindi is completely dry else it will get sticky.", "Chop off the top and end part of the Bhindi, further chop it in around 1/2"" pieces.", "In a wok/karahi add oil. Since we are using mustard oil therefore let it reach it's smoking point and then remove from heat to cool it down a little. Put it back on medium flame and add dry whole chilies, asafoetida and fenugreek seeds.", "Once fenugreek seeds become light golden brown, this should take around 5-8 seconds, put in the chopped Bhindi and mix well gently. Be careful not to break the Bhindi pieces.", "Lower the heat to simmer and cook the Bhindi for 15-20 minutes. Do not cover the Bhindi when you cook it. Do stir gently every 5 minutes.", "Now add turmeric powder, garam masala, salt, chili powder and amchur. Mix well gently and continue cooking on low flame for 10 minutes or until Bhindi is soft and cooked through.", "Lastly add coriander powder and mix gently. Let it cook for another 5 minutes, check for seasoning and then take off the heat.", "Serve hot with your choice of paratha or with dal and rice."]

* Per serving · 4 servings · Values may vary.

No additional tips available.