Punjabi Bhindi Masala
Okra, tomatoes and jeera seeds cooked in a pan and spiced with ginger and turmeric for a Pakistani side dish. It's finished with coriander leaves.
10 min · Serves 1 · Easy
Ingredients
Method
Start cooking mode- Cook 10 min · 10 min total
- easy
- 1
Clean the bhindi with a moist cloth. Cut bhindi in about 1" pieces. Make a slit in each of the pieces so the masala gets applied.
- 2
Heat oil in kadai, add jeera seeds. Then add the cut onion and fry for some time till they become golden brown.
- 3
Then add the tomato pieces and let them cook. Add ginger paste and coriander powder and fry for a minute.
- 4
Add turmeric powder, red chilli powder, mix it. This should become homogeneous mixture which leaves out the oil.
- 5
Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame while stirring in between so that it does not stick to the kadai.
- 6
This may take 10 minutes. Add salt and garnish with coriander leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
