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About this recipe:
Great dish with ghee wala parantha! Take care to use the hing (asafoetida) sparingly.
500g fresh bhindi
salt to taste
2 tsp chilli powder
2 to 3 tablespoons oil
1 pinch asafoetida powder
1/2 teaspoon black mustard seeds
- Rinse bhindi and trim ends off of each one. Chop into small pieces.
- In a small mixing bowl combine bhindi, salt, chilli powder and asafoetida.
- In a frying pan over medium high heat, heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to frying pan and cover. Let fry 10 to 15 minutes. Serve hot.
Get the smallest, greenest, most tender bhindis you can find.
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