Tuesday, May 12, 2015

Haryali Bhindi / Okra

This dish is called Haryali Bhindi because okra/Bhindi retain its green color even after cooking. This is very simple yet flavorful Sabzi from my sasumaa's kitchen, can be enjoyed with garma garam dal + rice or phulka / paratha / roti. We all love it :) 


  • 1 lb Okra / Bhindi
  • 6 Garlic cloves  
  • 1 onion, medium size or 2 small
  • 1/4 cup finely chopped Cilantro 
  • Oil 3 tbsp
  • 3/4 tsp Red chili powder
  • 1/4 tsp Turmeric powder
  • 3/4 tsp Aamchoor / dry mango powder
  • 1/2 tsp Cumin powder
  • 1 tsp Coriander powder
  • Salt to taste

Wash okra & let it air dry completely (I generally wash previous night & leave it in colendar to air dry). Cut around 3/4 inch long pieces. I used a mortar pestle to grind garlic (it adds up different flavor to it).  

 In kadhai or Vessle, heat oil & add garlic

once garlic in golden brown, add half of cilantro to tadka. Saute it for 30 sec

Add onion & saute till translucent

Add 1/4 tsp turmeric 

salt to taste (I added 3/4 tsp), mix well & add okra  mix again

Add 3/4 tsp amchoor powder (It will not add a tangy taste, but will stop okra from getting sticky) Give it a quick stir & cook till okra is soft & tender. Stir occasionally 

Once the okra is cooked, add coriander powder 1 tsp & cumin 1/2 tsp powder & red chili powder. Mix everything together, let it cook for a minute  (before adding chili I take out some sabzi for my daughter as she likes the non spicy food :))

Garnish it with remaining cilantro .....its ready to serve. 

Enjoy this fresh Haryali Bhindi with garma garam Dal rice or phulka :) 

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