Recipe: Simple Okra Sabzi (Vegetable)
Simple okra sabzi eaten with Indian flat bread.
- 750 g okra
- 1 tsp Carom seeds
- 2 tsp mustard oil
- ½ tsp turmeric powder
- ¾ tsp lemon juice
- ¾ tsp salt (or to taste)
- ½ tsp asafoetida (reduce to taste)
- ½ tsp red chilly powder (optional)
The Mighty Okra
Okra is a very healthy vegetable, full of vitamin C, magnesium, calcium, dietary fibre and vitamin B.
Wash and dry the okra with a tea towel making sure there is no moisture on it.
Dry the okra (called bhindi in north India).
Top and tail the okra.
Chop it into small pieces.
Keep the mustard oil, lemon juice and spices ready because when the oil gets hot, the spices have to be put in one after the other and might end up getting burned if not handled carefully.
Heat your wok and oil.
Add the carom seeds and let them brown for about 10 seconds.
Add the asafoetida and after 3-4 seconds, then add the turmeric and chilly powder. Wait for a few seconds
Add the okra and stir well to coat it with all the spices.
Cook it covered for about 6-8 minutes.
Add salt and stir well.
Cook for another 5 minutes without covering it.
Add the lemon juice and stir well. This reduces the stickiness and ensures that the okra keeps its fresh green colour.
Cook for another 4-5 minutes on a very low flame.
Serve hot with rotees and daal.
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