North Indian · Lunch, Dinner
Bhindi masala
Okra cooked dry and spiced with tomato, no onion or garlic needed for this Jain-friendly sabzi.
- Calories
- 414 kcal
- Protein
- 10 g
- Carbs
- 66 g
- Fat
- 12 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Ingredients
- 220 g Okra
- ½ tomato Tomatoes
- ½ chilli Green chillies
- ¾ tsp Turmeric
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- ¼ tsp Chilli powder
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, splutter cumin, add the okra and cook uncovered over medium heat for 8 minutes until it stops being sticky.
- Add turmeric, coriander powder and chilli powder, stir well.
- Add tomato and chilli, cook 8 minutes until the okra is tender, season with salt.
- Finish with coriander and serve with the rice.
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