Bhinda Nu Shaak, Okra Subzi
by Tarla Dalal
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Added to 25 cookbooks
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The most common of veggies and even more common ingredients come together in a surprisingly fabulous way to create an irresistible dish that makes you drool!
An easy recipe that features a simple tempering and a quick process of tossing the ladies finger with spice powders, the Bhindi nu Shaak is sure to captivate you with its homely and traditional flavour. While making this Okra Subzi, take care not to stir the bhindi. Just toss it by shaking the pan, to avoid stickiness.
Serve this sukhi subzi along with a subzi with gravy and rotis .
- Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the bhindi and turmeric powder, mix well and cook on a medium flame for 5 to 6 minutes, while tossing occasionally.
- Add the coriander-cumin seeds powder, chilli powder, coriander and salt, toss gently and cook on a medium flame for 2 minutes.
- Serve hot.
Nutrient values (Abbrv) per serving
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