AJWAINI BHINDI

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AJWAINI BHINDI

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Ingredients

Instructions

  1. Clean the okra and dry them properly. Cut them into pieces. It’s important that the okras are dry or else they ooze out a pulp and turn stringy when cooked.

  2. In a pan or kadai, heat oil. Add okra and stir for a couple of minutes on a medium flame. Cover with a lid and cook on a medium-low flame until done. Keep stirring in between to prevent scorching the vegetables.

  3. In the same pan or kadai that you used to cook the bhindi, heat the remaining oil. Add carom/ajwain seeds. After they turn aromatic, about 30 to 40 seconds, stir in the asafetida powder and the red chilli powder.

  4. Add chopped tomatoes and cook well and cook on a medium flame until the tomato puree begins to simmer.

  5. Stir in the little sugar, lower the flame and cook for another 5 to 7 minutes, until the tomatoes are properly cooked.

  6. Mix in the cooked okra, add the salt and serve hot.