पूरी के साथ खाने वाली 4 विशेष सब्जियां आलू की सब्जी, भिंडी की सब्जी, कद्दू की सब्जी, कैरी की चटनी

Ingredients

• 250 g Okra (Bhindi) (fresh, tender, washed and thoroughly dried)
• 3 Tbsp Mustard Oil (for authentic flavor; can substitute with any neutral oil)
• 1 tsp Cumin Seeds (whole seeds)
• ¼ tsp Carom Seeds (Ajwain) (optional, adds subtle aroma)
• ¼ tsp Fenugreek Seeds (optional, for slight bitterness)
• 1 tsp Coriander Powder (freshly ground if possible)
• 1 tsp Kashmiri Red Chili Powder (mild, for color and gentle heat)
• ½ tsp Turmeric Powder
• ¼ tsp Garam Masala
• ¼ tsp Amchur (Dry Mango) Powder (adds tanginess)
• 1 Green Chili (mild, slit lengthwise)
• to taste Salt
• 1½ cup Water (for steaming the bhindi)

Instructions

1. Clean and Dry the Okra

   Rinse the bhindi under cold water, trim the stems, then pat completely dry with a clean kitchen towel or cotton cloth. Any remaining moisture will cause the okra to become slimy during cooking.

   Time: PT10M

2. Cut the Okra

   Slice the bhindi into 1‑inch (2‑cm) pieces, cutting crosswise. Avoid cutting lengthwise as it releases more mucilage.

   Time: PT5M

3. Coat with Spices (Dry Toss)

   In a large bowl, combine the sliced bhindi with coriander powder, Kashmiri red chili powder, turmeric, garam masala, amchur powder, and a pinch of salt. Toss gently until the pieces are evenly coated.

   Time: PT5M

4. Rest the Spiced Bhindi

   Let the spiced bhindi sit for 10‑15 minutes. This allows the spices to adhere and the moisture to be absorbed, reducing sliminess.

   Time: PT15M

5. Temper the Oil and Whole Spices

   Heat 3 Tbsp mustard oil in the kadhai over medium heat (≈180°C). Add cumin seeds, ajwain, and fenugreek seeds. Fry for 30 seconds until fragrant and the seeds start to pop.

   Time: PT2M

   Temperature: 180°C

6. Cook the Bhindi

   Add the rested bhindi to the hot oil. Stir gently for 2‑3 minutes so the pieces get a light sear. Then pour in 1½ cup water, add the slit green chili, and give a quick stir.

   Time: PT5M

   Temperature: 180°C

7. Simmer Until Done

   Reduce heat to low (≈120°C) and let the bhindi cook covered for 8 minutes, or until the water has evaporated and the okra is tender but still holds its shape.

   Time: PT8M

   Temperature: 120°C

8. Optional Final Tempering (Tadka)

   In a small pan, heat 1 Tbsp mustard oil, add a pinch of Kashmiri red chili powder and the remaining green chili. Fry for 10 seconds and pour this hot tadka over the cooked bhindi. Mix gently.

   Time: PT2M

   Temperature: 180°C

9. Serve

   Transfer the bhindi to a serving bowl, garnish with fresh coriander if desired, and serve hot with puri, paratha, or roti.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

8 g

Fat

5 g

Fiber

3 g