Known as bhindi, okra is a common vegetable in Indian cuisine. For this traditional Punjabi dish, the okra is quickly pan-fried to retain its colour and crunch then tossed in a mild spice mix that doesn’t overpower the ingredient. It is typically served with rice and with or without dhal.

Recipe adapted from SBS Food.

Ingredients

1 tsp cumin seeds
1 tsp coriander seeds
juice of 1 lemon
1 tsp ground garam masala
½ tsp dried chilli flakes
80ml vegetable oil
1 onion, thinly sliced
400g Okra, trimmed and cut into 1cm pieces

Method

1. Using a mortar and pestle, coarsely crush cumin and coriander seeds
2. Heat a large frying pan over low heat.
3. Cook all the spices, stirring for 30 seconds, or until fragrant. Transfer to a large bowl.
4. Heat oil in the same pan over a high heat. Cook onion, for 4 minutes or until light golden.
5. Add Okra and cook, stirring for 3 minutes, or until it starts to soften.
6. Add to spice mixture and toss to coat.
7. Season with salt and serve.
8. Enjoy!