Okra Cooked Delhi Style

  • 1 lb. okra, washed and patted dry with a cloth.  The okra must be dry before it is cut.
  • 2 tbsp. ghee
  • 1 tsp. minced ginger
  • 1 medium onion sliced fine lengthwise
  • 1 tsp. salt
  • 1 tsp. whole cumin
  • 1/2 tsp. turmeric
  • 1 tsp. powder
  • 1/2 tsp. red chili powder
  • Cut okra in thin slices
  • Heat ghee on medium heat in a sheavy skillet or iron skillet.  Add cumin.
  • Add onions and fry them till they turn brown.
  • Add okra and ginger. Fry uncovered until the okra cooks and starts browning
  • Add turmeric, cayenne and salt. Mix in the spices and cook for one more minute.
TIP: Bhindi tends to get slimy when cooked. To minimize this, make sure that you fry the bhindi uncovered, wash it a few hours before you cook with it and do not add any of the dry spices until the end.

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