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
- Trim the ends of the bhindi and slice them into thin rounds. Ensure the bhindi is completely dry to avoid stickiness during cooking.
- 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.
- 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 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.
- Add the tomato puree and cook until the oil starts to separate from the masala.
- 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