North Indian · Lunch, Dinner
Jain bhindi masala
Okra cooked dry with tomato and amchur so it stays crisp, not slippery.
- Calories
- 424 kcal
- Protein
- 12 g
- Carbs
- 65 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten, mustard.
Ingredients
- 160 g Okra
- ¾ tomato Tomatoes
- 60 g Wholewheat flour (atta)
- ¾ tbsp Mustard oil
- 1 tsp Cumin seeds
- 1 tsp Asafoetida (hing)
- ¼ tsp Turmeric
- 1½ tsp Ground coriander
- ¾ tsp Chaat masala
- ¾ tsp Chilli powder
- ¼ tsp Salt
Method
- Wipe the okra completely dry before cutting it. Any water is what makes okra slimy.
- Heat the mustard oil until it shimmers and loses its sharpness, then lower the heat and add the cumin and asafoetida.
- Add the okra in one layer and leave it alone for four minutes before stirring. Cook eight minutes until the edges brown.
- Add the tomato, turmeric, coriander powder, chilli and salt. Cook five minutes uncovered so nothing steams.
- Finish with chaat masala off the heat, with chapatis made from the atta.
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