Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
250g bhindi (okra), washed, dried, and chopped into 1-inch pieces
2 tomatoes, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit lengthwise (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
1 tablespoon cooking oil (such as olive oil)
Fresh cilantro leaves for garnish
Banane Ki Vidhi
- Prepare the ingredients: Wash the bhindi (okra), pat dry with a kitchen towel, and chop them into 1-inch pieces. Finely chop the tomatoes and onion, mince the garlic, grate the ginger, and slit the green chilies.
- Sauté aromatics: Heat the cooking oil in a large skillet or pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Then add minced garlic, grated ginger, and slit green chilies. Sauté until fragrant.
- Add onions and tomatoes: Add the finely chopped onions to the skillet. Sauté until they turn translucent. Then add the finely chopped tomatoes. Cook until they soften and break down, forming a thick paste.
- Add spices: Stir in ground coriander, turmeric powder, red chili powder, and salt to taste. Mix well to combine with the onion-tomato mixture.
- Add bhindi (okra): Add the chopped bhindi (okra) to the skillet. Stir well to coat them with the spice mixture. Cook for about 8-10 minutes, stirring occasionally, until the bhindi (okra) is tender.
- Simmer: Once the bhindi (okra) is tender, reduce the heat to low, cover the skillet, and let the curry simmer for another 5-7 minutes to allow the flavors to meld together.
- Garnish and serve: Garnish the Bhindi (Okra) and Tomato Curry with fresh cilantro leaves before serving.
