Bhindi DoPiyaz
Equipment
- Wok, Skillet or Kadhi
Ingredients
- 1 lb fresh okra pods
- 1 medium onion, any color 1/2 onion thinly sliced the other half quartered and separated into petals
- 1 medium leek or 1 onion white and light green part thinly sliced
- 2 tbsp mustard or any neutral oil
- ½ tsp cumin seeds
- 1 sprig curry leaves optional
- 1-2 green chili, Thai, Serrano or jalapeño, deseeded if needed
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp ground asafedita optional
- ¾ tsp sea salt
- ½ tsp amchur or juice from ½ lime
Instructions
- Rinse and dry okra with paper towels very well. Slice the okra pods into into ½ inch pieces, discarding the top and the tail ends.
- Heat a pan on medium heat. Warm the oil. (If using mustard oil, heat until it )smokes. Add cumin seeds, curry leaves if using, green chili pepper and sauté for 10 seconds. Followed by sliced leeks, onion, asafetida, ground coriander, turmeric and saute for 3-5 minutes. You want the alliums to soften, not browned.
- Add chopped okra. Mix well. Saute/ stir fry for 3-4 minutes. Add the onion petals. Stir occasionally, lower the heat and cook for 5-7 more minutes until the okra is cooked yet crisp.
- Add the amchur powder or lime juice and salt. Stir to mix. Allow to heat through for another 2 minutes. Take it off the heat, garnish with freshly chopped cilantro leaves, taste and adjust any seasoning.
- Enjoy with any Indian flatbread or with dal. Its also delicious as a side with an Indian stlye Thali.
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