Bhindi/onion sukha subzi (4 Servings)

Okra 500 g

Onion 1 big or 2 medium-sized

Tomato 1 big

Turmeric powder 1/2 tsp

Red chili powder 11/4 tsp

Dhania powder 1 tsp

Jeera powder 1/2 tsp

Amchur 1 tsp

Salt 11/2 tsp

Cumin seeds 1 tsp

Oil 2 tbsp

Dice the okra to 3/4″ pieces and cut the onions and tomato to small pieces.

Heat oil in a heavy-bottomed frying pan and add the cumin seeds. When they start spluttering, add the onion and saute well. When the color starts changing, add the tomato pieces and saute for a few minutes. Add all the spices and stir well.Add the bhindi and salt to the mix.

Do not stir too often, otherwise bhindi will break.Cover with a lid and cook on low flame till done.

Cookin tip: Add a spoon of curds to the mix to prevent the bhindi pieces from sticking to each other while cooking.


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