Tadkewali Sarson Bhindi

Tadkewali Sarson Bhindi

Ingredients                                                     

180g Baby Okra                                                        

½tsp Cumin seeds

1nos Onion slices (Medium size)

5gm Ginger julienne

5gm Green chilli julienne

½tsp Turmeric

50ml Kasundi mustard

20g Chopped coriander

1nos Lemon wedge (Optional)

1tbsp Refined oil

2tbsp Mustard oil

Salt to taste (Preferably rock salt)                                                           

Method

Wash, dry, and gently wipe the okra.

Remove the top stem of okra, be careful to not over-slice it. Leave the rest of the okra whole.

In a pre-heated pan, add refined oil. Toss the okra with a little salt, cover, and steam it for 5-7 minutes.

Once the okra has softened, let it cool down and keep it separate.

Take a thick bottomed wok(Kadhai), pour the mustard oil, and burn it on high flame, once the oil is burnt reduce the flame.

Wait for a minute then add cumin seeds and crackle them.

Add sliced onion, green chilli, ginger, salt, turmeric, and sauté on medium heat for 2-3 minutes.

Add kasundi mustard paste, sautéed okra, and toss it well.

Check seasoning, add fresh coriander and squeeze lemon juice if required.

Serve it with lachha parantha.

Note:

In the first stage of okra cooking, don’t overcook it. (Retain the beautiful green colour of the vegetable)

Kasundi itself has a sour taste. Lemon is only recommended if you prefer a tangy preparation.