BHINDA NU SHAAK / STIR FRIED OKRA
Ingredients
- 500 g okra
- 3 tbsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp carom seeds
- ½ tsp turmeric powder
- ½ -1 tsp red chilli powder
- a generous pinch of asafetida
- 1 - 1½ tsp salt
- 2 tbsp coriander cumin powder
- 2 tbsp chopped fresh coriander
Instructions
- Wash the okra and wipe them dry with a kitchen towel.
- Cut off both the ends.
- Slice the okra into rounds of about ½" thick.
- Heat oil in a wide pan over medium heat.
- When it is hot add mustard seeds first. Then add cumin and carom seeds.
- Add asafetida and turmeric powder.
- Immediately add the sliced okra or bhinda.
- Mix well.
- Reduce the heat and cover the pan.
- Let the okra cook for 10 minutes. Occasionally lift the lid and stir the okra gently.
- Remove the lid and cook the okra for a further 7-10 minutes. Check to see if you're able to cut one piece easily with your spatula.
- If you can, then the okra is cooked.
- Add red chill powder, dhana jiru and mix well.
- Take the pan off the heat. Add salt and mix well.
- Garnish with chopped fresh coriander and serve with roti and dal
Notes
- I usually wash the okra at night and layer it on a newspaper sheet or a kitchen towel so that they dry overnight.
- Do not add salt at the beginning otherwise the okra will turn too slimy.
- If not serving bhinda nu shaak immediately then don't cover it. Leave it open till it cools down. Heat it up just before serving.
- This shaak needs dhana jiru which you can easily make at home, roast 1 part coriander seeds and ¼ part cumin seeds. Mix and grind in a blender. Store any leftover in an airtight jar to use for other shaaks.
- Enjoy it with a dollop of plain yogurt.
- If you wish you can add ginger and garlic paste. Stir fry for a few seconds before adding the turmeric powder.