Okra Sabzi (Bhindi)

My husband's favorite vegetable dish!

Cooking time about 30 minutes
Serves: 4 (who are okra lovers)

2-3 lbs of cut okra (fresh or frozen)
1-2 table spoon oil
2-3 onions medium size chopped
pinch asafoetida
4 table spoon of dhana-jeeru (cumin/coriander) powder
3-4 tea spoon red chili powder
Salt to taste (about 2-3 teaspoon)
1 tea spoon turmeric powder


Take oil in a non stick pan after it is hot add the asafoetida, 1/2 tea spoon turmeric powder, 1/2 teaspoon red chili powder. Now add the onions fry for 2-3 minutes. Add the chopped okra. Let it cook for atleast 15 minutes. Now add salt and all the other spices. Let it cook for another 15 minutes or until the tenderness of the okra is to your taste. (My thoughts are the more it cooks the better it tastes ofcourse not burnt!) Stir every 5 minutes. But don't stir too much otherwise it will become sticky/slimy.

Note: Never add water to okra sabzi

Serve with Wheat Rotlis or Chapatis or Parathas.

Yogurt on the side tastes great with this dish.

You could use the leftovers for making bhindi-curry
Make some kadhi and mix it with the bhindi you can skip the curry leaves in that.

Enjoy!