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

Ingredients

• 1 lb Okra
• 1 medium Eggplant
• 1 medium Onion
• 2 medium Tomatoes
• 3 cloves Garlic
• 1 inch 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

Instructions

1. 1Prepare the vegetables: Wash and dry the okra. Trim the ends and cut into 1-inch pieces. Dice the eggplant into 1-inch 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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