This is a maharashtrian recipe which is eaten with chapati, phulka, rice & dal. We make this bhaaji (vegetable) (sabji) very often for lunch boxes or for dinner. Very easy to prepare and takes less time. Have a look.
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- Okra (Bhendi) – 250 gms (thickly sliced)
- Red Chilli Powder (Lal Tikhat) – 2-3 tspns
- Coriander Seeds Powder (Dhane Pood) – 1 tspn
- Cumin Seeds (Jeera) – 1/2 tspn
- Musturd Seeds (Moharee) – 1/2 tspn
- Coriander Leaves (Kothimbeer / Dhaniya) – 3 tbsps (finely chopped)
- Oil (Tel) – 2 tbsps
- Mangosteen (Kokam /Amsul) – 3-4
- Asafoetida (Hing) – 1/4 tspn
- Garlic (Lasun) – 4 big cloves (sliced)
- Salt to taste
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- Wash the okra, dry it using a napkin and cut them into thick slices.
- Heat oil in a skillet, add musturd seeds; when they pop add cumin seeds, asafoetida and garlic.
- Saute for 2 mins and then add okra with mangosteen and stir fry till they become soft. (you can cover it for 2 mins)
- Keep the flame – medium and then add coriander seeds powder, salt, red chilli powder and mix well.
- Cook it for 2 mins covered and then turn off the flame.
- Serve hot with chapati, phulka, bhakari, rice.
- You can cut the okra in 1 inch pieces and then cut those pieces into vertically 4 to 5 parts.
- Try to cook okra always without covering.
- Adding Mangosteen with the okra itself avoids the stickiness.
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