For: Nitra Coriander Cumin Powder (Dhana Jeera)
Masala Bhindi (Okra Stir-Fry)
- Vegetarian
- Indian
- 25 min
- Serves 4
Tender, non-sticky okra stir-fried with onion and a dhana jeera masala of ground coriander and cumin. A dry sabzi that is simple enough for a weekday lunchbox.
Method
- 1
Dry the okra
Wash the okra and dry it completely with a clean cloth. Wet okra turns slimy, so let it air dry for 15 minutes if needed.
- 2
Fry the okra
Heat 2 tablespoons of oil in a wide pan and cook the okra on medium-high heat for 6 to 8 minutes, stirring now and then, until the sticky threads disappear and the pieces are lightly browned. Remove to a plate.
- 3
Cook the onion
Add the remaining oil and cook the onion for 5 to 6 minutes until golden.
- 4
Add the spices
Lower the heat and add the dhana jeera powder, turmeric and chilli powder. Stir for 30 seconds.
- 5
Combine
Return the okra to the pan, add salt and toss gently for 3 to 4 minutes.
- 6
Finish
Sprinkle with amchur and coriander and serve hot with roti.
Add salt only at the end, with the okra back in the pan. Early salt draws out moisture and makes the okra sticky.