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Low-Oil Bhindi (Okra) Masala Recipe

Nutritional Values

Recipe Type:

Veg

Calories 150

kcal

Total Time 30

min

Ingredients :

250g bhindi (okra), washed, dried, and sliced
1 large onion, finely chopped
2 tomatoes, pureed
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
1 tablespoon oil (preferably olive oil)
Fresh coriander leaves for garnish

Banane Ki Vidhi

Prepare Bhindi:

    • Trim the ends of the bhindi and slice them into thin rounds. Ensure the bhindi is completely dry to avoid stickiness during cooking.

Sauté Bhindi:

    • Heat 1/2 tablespoon of oil in a non-stick pan. Add sliced bhindi and sauté on medium heat until it’s partially cooked and starts to turn golden brown. Remove the bhindi and set it aside.

Tempering:

    • In the same pan, add the remaining 1/2 tablespoon of oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until they become translucent.

Add Spices:

    • Add ginger-garlic paste and sauté for a minute until the raw aroma disappears. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.

Tomato Puree:

    • Add the tomato puree and cook until the oil starts to separate from the masala.

Combine Bhindi:

    • Add the partially cooked bhindi to the masala and mix gently. Cover and cook on low heat for about 10-15 minutes or until the bhindi is fully cooked.

Finish with Garam Masala:

    • Sprinkle garam masala over the bhindi masala. Mix well and cook for an additional 2-3 minutes.

Garnish and Serve:

    • Garnish with fresh coriander leaves and serve the low-oil bhindi masala with roti or rice

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