Authentic Bindi Karahi Recipe | Spicy & Flavorful Okra Delight

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Издатель
Bindi Karahi, also known as Okra Karahi, is a delightful Pakistani and North Indian dish that highlights the tender texture and unique flavor of okra. This vegetarian recipe combines fresh okra with a rich and aromatic tomato-based gravy, infused with a blend of traditional spices. Typically cooked in a karahi (a type of wok), this dish offers a perfect balance of tangy and spicy notes, making it a favorite for everyday meals or special occasions. Serve Bindi Karahi with warm naan or steamed basmati rice for a satisfying and wholesome meal.
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500 grams okra (bhindi), washed, dried, and cut into 1-inch pieces
3 tablespoons oil
1 teaspoon cumin seeds
1 medium onion, finely sliced
2-3 tomatoes, chopped
2-3 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves, chopped, for garnish
Lemon wedges (optional)
Heat 1 tablespoon of oil in a large pan over medium heat.
Add the okra pieces and sauté until they are slightly tender and lightly browned, about 8-10 minutes. Remove the okra from the pan and set aside.
In the same pan, add the remaining oil and heat over medium flame.
Add the cumin seeds and let them sizzle for a few seconds.
Add the sliced onions and sauté until golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes are soft and mushy.
Add the red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes until the spices are well
Add the sautéed okra to the tomato mixture. Stir gently to combine.
Reduce the heat to low, cover the pan, and let it simmer for about 10-15 minutes, stirring occasionally. This allows the okra to absorb the flavors of the spices and tomatoes.
Sprinkle garam masala over the dish and mix well.
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice. Add lemon wedges on the side for an extra burst of flavor, if desired.
Enjoy your flavorful and aromatic Bindi Karahi!
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вегетарианские блюда
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