यकीन मानिए ऐसे खाना बनाएंगे ना तो स्वाद आ जाएगा

Ingredients

• 250 g Okra (Bhindi) (small, fresh; trimmed ends and sliced lengthwise)
• 2 Tbsp Vegetable Oil (for initial sauté)
• 1/4 tsp Turmeric Powder (adds color and subtle earthiness)
• to taste Salt (adjust after final cooking)
• 2 medium Onion (cut into large pieces for frying, later grated)
• 1 large Tomato (seeds removed, cut into large pieces)
• 1 piece Cinnamon Stick (whole, for tempering)
• 8 Black Peppercorns (whole, for tempering)
• a pinch Asafoetida (Hing) (adds umami, use sparingly)
• 2 pieces Dry Red Chili (whole, for tempering)
• 1 inch Ginger (peeled, coarsely chopped)
• 5 Garlic Cloves (peeled)
• 2 Green Chili (slit lengthwise, seeds optional)
• 5 Cashew Nuts (raw, for richness in paste)
• 2 Tbsp Plain Yogurt (full‑fat, adds tanginess)
• 1/2 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Kashmiri Red Chili Powder (for color, mild heat)
• 4 Tbsp Water (adjust as needed for gravy consistency)
• 1 tsp Ginger Julienne (for garnish)
• 1 small Green Chili (for garnish) (slit, optional)

Instructions

1. Prepare the Okra

   Trim the stems off the okra, wash, pat dry, and cut each pod into 2‑3 inch pieces.

   Time: PT5M

2. Initial Sauté of Okra

   Heat 2 Tbsp oil in the kadhai over medium heat. Add the okra pieces, sprinkle 1/4 tsp turmeric and a pinch of salt, and sauté for 5‑7 minutes until they are just tender but not browned. Remove and set aside.

   Time: PT7M

   Temperature: medium heat

3. Fry the Onions

   In the same oil, add the large onion pieces and fry until deep golden brown, about 5‑7 minutes. Remove and set aside; later grate the fried onions.

   Time: PT7M

   Temperature: medium heat

4. Tempering Whole Spices

   Add 1 Tbsp fresh oil to the pan, then add 1 cinnamon stick, 8 black peppercorns, a pinch of asafoetida, and 2 dry red chilies. Fry for 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium heat

5. Brown the Grated Onion

   Add the grated fried onions to the pan and sauté until they turn brown, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Make Tomato‑Ginger‑Garlic Paste

   In a blender, combine 1 inch ginger, 5 garlic cloves, 2 green chilies, the seeded tomato pieces, 5 cashews, and 2 Tbsp yogurt. Blend until smooth.

   Time: PT3M

7. Spice the Base

   To the pan, add 1/2 tsp turmeric, 1/2 tsp coriander powder, 1/2 tsp cumin powder, and 1/4 tsp Kashmiri red chili powder. Stir for 1 minute.

   Time: PT1M

   Temperature: medium heat

8. Cook the Paste

   Pour the tomato‑ginger‑garlic paste into the pan. Cook, stirring frequently, until the oil begins to separate from the masala, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

9. Add Water and Simmer

   Stir in 4 Tbsp water, bring to a gentle simmer, and cook for 2 minutes.

   Time: PT2M

   Temperature: medium heat

10. Combine Okra and Fried Onions

    Add the sautéed okra and the fried onion pieces back into the pan. Mix gently and cook for another 3 minutes, allowing flavors to meld. Taste and add salt if needed.

    Time: PT3M

    Temperature: medium heat

11. Finish and Garnish

    Turn off the heat, garnish with 1 tsp ginger julienne and a slit green chili. Serve hot with roti, paratha, or rice.

    Time: PT1M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

12 g

Fat

8 g

Fiber

3 g