This recipe of masala bhindi is totally oil-free yet super tasty! The trick to making oil-free okra is to cook it in something sour. It could be anything you like - tomato, amchur powder, lemon juice or even vinegar. Pair it with some piquant onions rich spices and a dash of nut butter for a fantastic okra dish your family won't forget! Category North Indian Sabzis Servings 4 Prep Time 20 minutes Cook Time 25 minutes Calories 71 This recipe of masala bhindi is totally oil-free yet super tasty! The trick to making oil-free okra is to cook it in something sour. It could be anything you like - tomato, amchur powder, lemon juice or even vinegar. Pair it with some piquant onions rich spices and a dash of nut butter for a fantastic okra dish your family won't forget! Author: Dr. Achyuthan Eswar Ingredients 350g Okra (Bhindi or Ladies Finger) ½ cup Onion, Diced 2 tomatoes, diced 1 inch piece Ginger, peeled minced 6 cloves Garlic, peeled minced (rested separately for 10 minutes) ¾ tsp Dhaniya Powder (Coriander Powder) ½ tsp Red Chili Powder ¼ tsp Turmeric Powder ¼ tsp Fennel Powder ¼ tsp Garam Masala 1 tsp Amchur Powder 1 tsp Kasuri Methi (Dried Fenugreek Leaves) 1 tbsp peanut butter, mixed with 3 tbsp water to make peanut cream Coriander Leaves to Garnish 1 tbsp Miso Paste or ½ tsp Iodised Salt Directions Peel onions. Dice the onions and tomatoes. Take a heavy bottomed kadai or a clay kadai. Heat it with the onions and tomatoes. Add a splash of water if required. Remove the tops of the okra and chop them into 1 inch pieces. Add all the spice powders (except salt, coriander leaves and peanut cream) to the onion and tomato that is getting cooked and mix well. Add the okra to the same vessel and mix well. After this point, avoid mixing forcefully or often. Be gentle and mix only when required. Simmer and cook until the okra is fully cooked. Add a splash of water and gently mix once or twice in case it dries up. Once cooked, mix in the peanut cream and kasuri methi and cook for two minutes. Remove from stove, garnish with salt and mix gently. Top with coriander leaves and serve fresh.
