Recipe type: Curries
Here's a great way to enjoy a Rajasthani delicacy that is simply sumptuous and low in calories. Choose young and tender bhindis for this recipe that will cook quickly. Above all, the rich and fascinating aroma is so tempting that you won't feel that you're eating low calorie food.
- Coriander Powder ½ Teaspoons
- Red Chilli Powder ½ Teaspoons
- Salt To Taste
- Turmeric Powder ¼ Teaspoons
- Hing (asafoetida) Pinch
- Ginger Garlic Paste ¼ Teaspoons
- Curry Leaves few Leaf
- Cumin Seeds ½ Teaspoons
- Mustard Seeds ½ Teaspoons
- Oil 2 Tablespoons
- Okra, Cut Into 1 500 Grams
- Garam Masala Powder Pinch
- Yogurt 1 Cup
- Coriander Leaves For Garnishing few Springs
- Cut tender okra into 1” inch size pieces and keep aside. Heat 2 tbsp of oil in a pan and when the oil gets hot, add mustard and cumin seeds
- Add curry leaves, ginger garlic paste and then add the okra pieces. Sauté the entire ingredients well.
- Add pinch of hing, turmeric powder and salt. Mix well and cover the pan with the lid and allow the okra to cook in its own steam. Cook till the okra becomes soft and the stickiness is gone. Once the okras are soft, add red chilli powder, coriander powder and pinch of garam masala. Mix the spices on a slow flame.
- Add one cup of beaten yogurt to the spiced okra and switch off the flame. Mix the okra and yogurt well together. Garnish with finely chopped coriander leaves and serve.