Lunch idea

Ingredients

• 500 g Okra (Bhindi) (fresh, washed and trimmed)
• 300 g Beef (boneless, cut into 1‑inch cubes)
• 2 Tbsp Butter (unsalted, melted)
• 1 cup All-Purpose Flour (sifted)
• 1/4 cup Water (room temperature)
• 4 Garlic Cloves (peeled and lightly crushed)
• 1 tsp Coriander Seeds (whole, lightly crushed)
• 3 Tbsp Vegetable Oil (for frying)
• 2 Tomato (medium, diced)
• 2 Tbsp Fresh Cilantro (chopped)
• 2 Green Chilies (sliced lengthwise)
• 1 Onion (medium, thinly sliced)
• 1 Tbsp White Vinegar (for tangy onion mix)
• 1 tsp Salt
• 1 tsp Red Chili Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Black Pepper Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Garam Masala
• 3 Eggs (optional, for coating the butter‑flour paste)

Instructions

1. Prepare Butter‑Flour Paste (optional coating)

   In a small mixing bowl combine melted butter with 1/4 cup water, then whisk in 1 cup sifted all‑purpose flour until a smooth paste forms. Set aside.

   Time: PT5M

2. Par‑cook the Beef

   Place the beef cubes in a saucepan, cover with water, add 1 tsp salt, bring to a boil, then simmer on low heat until the meat is just tender, about 15 minutes. Drain and set aside.

   Time: PT15M

   Temperature: Medium heat

3. Make Garlic‑Coriander Paste

   Using a mortar and pestle, lightly crush the garlic cloves and coriander seeds together until coarse but well combined.

   Time: PT3M

4. Sauté Aromatics

   Heat 3 Tbsp vegetable oil in a large skillet over medium heat. Add the garlic‑coriander paste and sauté for about 1 minute until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Add Beef and Brown

   Add the pre‑cooked beef cubes to the skillet and fry, stirring occasionally, until the pieces develop a light brown crust, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Introduce Tomatoes and Herbs

   Stir in the diced tomato, chopped cilantro, and sliced green chilies. Cover the pan and let steam for 2–3 minutes until the tomatoes soften.

   Time: PT4M

   Temperature: Medium heat

7. Toast the Spice Blend

   Uncover and sprinkle in salt, red chili powder, turmeric, black pepper, and cumin powder. Stir well and fry for another 2 minutes to toast the spices.

   Time: PT2M

   Temperature: Medium heat

8. Cook the Okra

   Add the sliced okra to the skillet. Reduce heat to medium‑low and stir‑fry uncovered for 8–10 minutes, tossing frequently, until the okra is cooked through but still retains a slight crunch.

   Time: PT10M

   Temperature: Medium‑low heat

9. Add Tangy Onion Mix

   In a small bowl combine the sliced onion, extra chopped cilantro, a few extra green chili slices, and 1 Tbsp white vinegar. Toss briefly, then pour over the okra and give a gentle mix for 1 minute.

   Time: PT2M

10. Finish with Garam Masala

    Sprinkle 1/2 tsp garam masala over the dish, give a final quick toss, and remove from heat. Serve immediately with hot rotis or naan.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

5 g