A Traveller's Diary


                      OKRA / BHINDI


This used to be very complicated for me when as a child i used to watch my mom cook, but when i shifted to my house and started cooking on my own, i had to simplify it as i don't have that much patience. 

For all those who agree, here it comes - OKRA    

You would need -

Onions (chopped long) - 4-5 (for 500gm of bhindi)

Sarson oil - 1 tsp

Jeera - 1 tsp

Salt - to taste

Green chilli (chopped) - 1

Ginger (finely chopped) - 1 tsp

Bhindi / okra -  washed, dried and chopped into pieces

Garam masala - 1/4 tsp

corriander powder - 1/4 tsp 


Procedure -

Add oil in a pan. To this add ginger, jeera,  green chilli, garam masala, corriander powder, salt, a pinch of turmeric. 

Now add onions, when golden brown add bhindi.

Now put the flame on medium low and let the bhindi cook with stirring off and on else it would get burnt at bottom. In 5-7 minutes, bhindi is cooked and ready to be eaten.


Serve hot with Chappati, garnish with fresh corriander leaves.