Stir-Fried Garlic Okra (Lahsuni Bhindi)
Details
A simple, flavourful, and garlicky twist on a classic Indian okra dish.
Ingredients
Instructions
Wash The Okra And Pat Them Completely Dry
Wash the okra and pat them completely dry to avoid sliminess. Trim the ends and cut them into 1-inch pieces.
Heat 2 Tablespoons Of Oil In A Pan
Heat 2 tablespoons of oil in a pan or kadai. Add the cut okra and sauté on medium heat for 8-10 minutes until they are cooked and no longer slimy. Remove the okra from the pan and set it aside.
Heat The Remaining 1 Tablespoon Of Oil
In the same pan, heat the remaining 1 tablespoon of oil. Add the cumin seeds and let them splutter. Add the sliced garlic and asafoetida, and sauté for about 20 seconds until the raw garlic smell disappears.
Add The Sliced Onions And Sauté
Add the sliced onions and sauté until they turn soft and translucent. Add the slit green chilies and chopped tomatoes and cook until the tomatoes become soft and mushy.
Stir In The Turmeric Powder
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for a minute until the oil starts to separate from the masala.
Add The Sautéed Okra Back To The Pan Along
Add the sautéed okra back to the pan along with the amchur (dry mango powder) and garam masala.
Mix Everything Together
Gently mix everything together and cook on low heat for another 5 minutes, allowing the okra to absorb all the wonderful spicy and garlicky flavors.
Garnish With Fresh Coriander Leaves
Garnish with fresh coriander leaves and serve hot.
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