Bhindi Sabji
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
okra
fresh |
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 1 ½ | tablespoons |
coriander
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
garam masala
|
*
|
| ½ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
okra
fresh |
|
| 45 | ml |
ghee (clarified butter)
|
|
| 23 | ml |
coriander
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
garam masala
|
*
|
| 2.5 | ml |
turmeric
|
|
| 5 | ml |
salt
|
|
Directions
Wash and thoroughly dry okra.
Trim the bottom and top and slice into rounds half an inch thick.
In a large skillet, heat the ghee and add the okra in a single layer.
Cook over a moderate heat for 20 minutes.
Stir occasionally. Add the spices and continue to stir and fry until the okra is golden brown.
Remove from the heat, sprinkle with salt and serve.
