Wednesday, August 25, 2010

Tangy Okra with Onions

Tender Okra / Bhindi - 30, washed, dried and ends cut
Yellow Onion - 1 big, sliced
Ginger - 1 inch, grated
Garlic - 4 pods, grated
Mustard Seeds
Cumin Seeds
Green Chillies - 4
Cumin, Coriander powder - 2 tsp
Dried Mango Powder (Aamchur) - 1 tbsp

Heat about 2 tsp oil in a cast iron skillet and add the whole bhindis. Cook for about 10 minutes on medium flame, tossing a few times (be gentle while tossing so as not to break the bhindis) till the bhindis are soft and cooked. Remove from the skillet.

Add some more oil to the skillet. Temper with mustard seeds, cumin seeds, green chillies and hing. Add the sliced onion and cook for about 10 minutes. Add grated ginger, garlic, turmeric, cumin coriander powder. Now add the bhindis and sprinkle aamchur powder. Mix well and cook for a couple of minutes more.

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