This is a very easy and spicy okra recipe. You can make this in twenty minutes. It tastes great to have with rice and rasam/sambhar or Indian bread like roti or phulkas. Or with rice and some dal curry. Adjust spice according to your taste as this may be spicy for some.
I love Bhindi/okra always. I used to try a lot of recipes with bhindi. My mom makes lot of okra at home, she always tell me it’s good for health 🙂 And I never said no as I always loved it! 😉 I made this with Mor rasam and tasted heavenly. And anything with garlic sound heaven to me 😉 I love garlic so much! I have posted one more recipe with okra which is stuffed okra, you should check that too! It came out so good!!!
Garlic Okra/ Lahsuni Bhindi
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
- Bhindi/ Okra – 200 gms
- Mustard – ½ tsp
- Urad Dal – 1 tsp
- Curry leaves – 3-4, chopped finely
- Cumin seeds – 1 tsp
- Onion – ½ cup, chopped finely
- Garlic – 4, whole crushed with skin.
- Green chilli – 1, chopped finely
- Turmeric powder – ½ tsp
- Coriander powder – ½ tsp
- Red chilli powder – 1 tsp
- Asafoetida/ Hing – a pinch
- Oil – 2 tbsp
- Salt – 1 tbsp
Instructions
- Wash, wipe and dry the bhindi/okra. Chop the bhindi/okra finely and keep aside. Cr
- Heat oil in a pan in a medium flame, crackle the mustard seeds and then add the urad dal,cumin seeds and curry leaves.
- When the urad dal turns golden brown, add the onion, green chilli and garlic.
- When the onions turns golden brown,add the okra/bhindi with turmeric powder, salt, red chili powder and coriander powder.
- Sprinkle a tbsp. of water and cover the pan and cook for 5 minutes.
- Now cook without any lid till the oil starts separating out and bhindi has cooked.
- Stir sometimes when the okra is cooking. And when is golden brown and when you get that nice aroma switch off and serve with hot rice/ phulka.
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