Follow these steps for perfect results
Onion
sliced
Bhindi (Lady Finger/Okra)
diagonally cut
Garam masala powder
Salt
to taste
Makki Ka Atta (Yellow Corn Meal Flour)
Cumin seeds (Jeera)
Red Chilli powder
Coriander Powder (Dhania)
Turmeric powder (Haldi)
Amchur (Dry Mango Powder)
Sunflower Oil
Cut the bhindi diagonally into thin slices.
Heat oil in a wide pan.
Add the cumin seeds and let them crackle.
Add the thinly sliced onion and saute until brown.
Add the sliced bhindi and stir well.
Cover with a lid and cook for 3 minutes on low flame.
Add coriander, red chili, turmeric powder, and salt. Mix well.
Cook in open pan for 2 more minutes, stirring occasionally.
Add the maize flour and fold it gently into the mix.
Cook the bhindi in low heat until the raw smell of the maize flour is gone, stirring occasionally.
Once the maize flour is cooked, add the garam masala and the dry mango powder. Stir one last time.
Season with salt, if required.
Serve with phulka, steamed rice, and dal.
Expert advice for the best results
Adjust spice levels to your preference.
Ensure the okra is dry before cooking to prevent sliminess.
Everything you need to know before you start
5 mins
Can be prepped ahead
Garnish with fresh coriander leaves.
Serve hot with roti or rice.
Serve as a side dish with dal.
Complements the spices
Discover the story behind this recipe
Popular vegetarian dish in North India
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