Name: Simple Bhindi Pyaz
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Okra, bhindi, washed, dried, and chopped into 1/2-inch rings; 2 medium Onion, sliced lengthwise; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ½ tsp Dried Mango Powder, amchur, added after the okra is dry to provide tang; 1 tsp Salt, added at the very end

45 mintotal

25 min hands-on20 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat the cooking oil in a wide, heavy-bottomed pan over medium heat. Add the cumin seeds and let them crackle.
Add the slit green chillies and the sliced onions. Sauté for 3-4 minutes until the onions become translucent and slightly soft. Do not brown them completely.
3–4 min
Add the chopped bhindi (lady fingers) to the pan. Sprinkle the turmeric powder over it and gently mix.
Cook the bhindi uncovered on medium heat for 6-8 minutes, stirring gently every 2 minutes. The bhindi will initially look slimy but the slime will dry out as it roasts.
6–8 min2 min
Once the okra is tender and the stickiness is gone, add the red chilli powder, coriander powder, and dry mango powder (amchur). Toss well.
Roast for another 2 minutes so the spices coat the vegetables. Turn off the heat.
2 min
Finally, add the salt, give the sabzi one last gentle mix, and serve.

How to tell it's done

Bright green, tender-crisp okra rings and sweet caramelized onions lightly coated in tangy dry spices, completely devoid of any slime.

Nutrition

Per serving, from 2 servings.

217kcal

Where the calories come from

Protein4.1 g7%
Carbohydrate21.5 g37%
Fat14.4 g56%

Sugars: 6.9 g
Saturated fat: 2.2 g
Fibre: 6.6 g
Sodium: 1180 mg
Potassium: 599 mg
Calcium: 147 mg
Iron: 2.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Adding salt right at the end is the trick to crisp bhindi. Salt draws out moisture, so adding it early makes the okra soggy and sticky.

What to serve it with

The undisputed champion of Indian tiffins. Best wrapped in a soft Paratha or served alongside simple Dal Tadka and Rice.

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Ingredients