Wednesday, March 18, 2009

Bindi Fry

1lbs Okra
2tsp red Chilly powder
1tsp Cumin powder
1tsp Coriander powder
1tsp Turmeric powder
1tsp Amchur(dry mango) powder
Salt to taste

2tsp Canola oil (or any cooking oil)
1/2tsp Mustard seeds
1/2tsp Urad Daal
3 to 4 Curry leaves

  • Wash and remove top of the okra. First cut okra lengthwise and then into an inch length
  • In a bowl mix okra with salt, amchur, chilly, cumin, coriander and turmeric powder. Set it aside for 15-30mins, as shown below

  • Heat a pan with oil, mustard, urad daal. when mustard starts to splatter; add curry leaves and okra mixture. Stir it
  • Let it cook and fry for around 20mins in low to medium flame
  • Serve it with rice or roti or chapathi
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Okra -
  • Good source of protein, iron, zinc and copper
  • Very good source of dietary fiber, vitamin A, vitamin C, vitamin K, vitamin B6, calcium and potassium

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