Ingredients
Method
Prep
- Make sure that you rinse the okra / bhindi properly and pat dry with zero moisture before chopping them. I typically rinse them and leave them on a kitchen counter on a towel to dry overnight. You can do that or dry them well with patting a paper towel. Once dry, trim off the pointy end and the stem off. Next slit the okra from the center but keep them intact.
- Rinse and chop the onions finely.
Cook
- When you are ready to cook, in a large, heavy-bottom skillet/pot, heat oil over high heat. Next, add in cumin seeds.
- When the cumin seeds splutter add in onion and coriander seeds. Further add in okra and stir well.
- Next add in the spices. So add in ground coriander, ground cumin, ground turmeric, salt, ground ginger, Kashmiri chili powder, and amchur. Stir well.
- Then cover and cook on low heat for 15 minutes or until bhindi is cooked. Finally, open the lid and let it cook for a minute or two until bhindi is completely dry. Turn off heat and serve with rice or roti.