Eggplant and Peanut-Free Okra Stir-Fry (Bhindi Baingan Sabzi)

Ingredients

• about 450 g Okra
• 1 medium Eggplant
• 1 medium Onion
• 2 medium Tomatoes
• 3 cloves Garlic
• 2.54 cm Ginger
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Amchur (Dry Mango Powder)
• 2 tbsp Mustard Oil
• 0.25 cup Cilantro
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Wash and dry the okra. Trim the ends and cut into 2.54 cm pieces. Dice the eggplant into 2.54 cm cubes. Chop the onion and tomatoes. Mince the garlic and ginger.
2. 2Heat mustard oil in a large wok or skillet over medium-high heat. Add chopped onion and sauté until golden brown.
3. 3Add minced garlic and ginger, and cook for 1 minute until fragrant.
4. 4Add diced eggplant and okra. Stir-fry for 5-7 minutes until they start to soften.
5. 5Add chopped tomatoes, turmeric powder, cumin powder, coriander powder, and amchur (dry mango powder). Season with salt.
6. 6Stir-fry for another 8-10 minutes, or until the vegetables are cooked through and tender.
7. 7Garnish with fresh cilantro before serving. Serve hot with rice.

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