Bhindi Masala (Okra Stir-fry)
A flavorful and slightly tangy okra stir-fry, perfect as a side dish or light meal. This recipe is gluten-free and soy-free.
Ingredients
- about 450 g Okra (bhindi)
- 1 medium Onion
- 1 medium Tomato
- 2.54 cm Ginger
- 2 cloves Garlic
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Amchur (dry mango powder)
- 2 tablespoons Ghee
- 1/2 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash and dry the okra thoroughly. Cut off the ends and chop into 2.54 cm pieces.
- 2Heat ghee in a large skillet or wok over medium-high heat.
- 3Add chopped onions and cook until golden brown.
- 4Add minced garlic and grated ginger and cook for another minute.
- 5Add diced tomatoes, turmeric powder, cumin powder, and coriander powder. Cook for 2 minutes.
- 6Add the chopped okra and stir-fry for 15-20 minutes, or until the okra is tender and slightly browned, stirring frequently to prevent sticking.
- 7Stir in amchur powder and salt. Cook for another minute.
- 8Serve hot with rice or gluten-free roti.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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