Follow these steps for perfect results
Bhindi (Okra)
cut to 1-inch
Sunflower Oil
Panch Phoran Masala
Dry Red Chilli
Bay leaf
Salt
to taste
Turmeric powder
Red Chilli powder
Green Chillies
slit
Mustard seeds
Water
adjust
Ginger
grated
Soak mustard seeds in water for 15-20 minutes.
Grind mustard seeds, ginger, and turmeric into a fine paste.
Heat oil in a kadai.
Add bay leaf and panch phoron, wait for them to crackle.
Add okra and fry.
Add green chilies, turmeric powder, red chili powder, and salt.
Cook until okra is semi-soft.
Add mustard paste and mix well.
Cover and cook on low flame for 5-6 minutes.
Expert advice for the best results
Adjust the amount of mustard paste according to your spice preference.
Do not overcook the okra as it can become slimy.
Everything you need to know before you start
10 minutes
Mustard paste can be made a day ahead.
Serve hot, garnished with fresh coriander leaves.
Serve with rice and dal
Serve as a side dish with roti or paratha
Complements the spice.
Discover the story behind this recipe
Traditional Assamese cuisine often uses mustard as a key ingredient.
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