
A homestyle bhindi masala with lightly crisp okra tossed in a tomato-onion masala with lemon, chilies, and fresh herbs.
Calories
180kcal
Protein
4g
Carbs
14g
Fat
12g
Heat a little oil, add the bhindi, and fry for 4 to 5 minutes until lightly crisp, then remove and keep aside.
In the same pan, cook the sliced onions until translucent, then add garlic and green chili paste and saute until fragrant.
Add chopped tomatoes, salt, turmeric, coriander powder, cumin, red chili powder, and crushed dried red chilies, then cook until the tomatoes soften and the oil starts to separate.
Add the fried okra back into the pan and mix gently so the bhindi stays intact and coated in masala.
Add lemon juice, fenugreek, green chilies, mint, and fresh coriander, then serve hot with roti, paratha, or rice.
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