Okra With Shallots (Bhuni Bhindi)

1. 1

   Cut off and discard the top stem ends and the very tips of the okra pods. You can do 3-4 at the same time. Now cut each pod diagonally into 3-4 slices, depending upon size.

2. 2

   Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the cumin seeds. A few seconds later, put in all the sliced okra. Stir and fry for about 5 minutes The okra will have browned a bit. Add the shallots and continue to stir and fry for about 3 minutes so that the shallots brown as well. Now turn the heat to low. Add the coriander, red chilies, and salt. Stir and keep cooking another 7-9 minutes or until the okra is crisp and cooked through. Add the lemon juice and stir to mix.

3. 3

   Note: Madhur Jaffrey has put variations of this recipe in several of her books. There is a Pakistani version which is basically the same thing, but finished with chopped cilantro instead of lemon juice at the end.

* Per serving · 4 servings · Values may vary.

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