Oil less cooking is no longer impossible …
I recently tried a new recipe for 100 % oil free okra / bhindi . All you need is bhindi/ Okra , Panch Phoran OR cumin and mustard seeds, and the usual salt and spices .
Bhindi chopped into rounds 500 grams
Medium onion – 1 sliced
Fresh Green , Red chili 1- cut into quarters – optional
Cherry tomatoes a hand full – cut in half and Optional
Lemon – 1
Panch phoran – 2 teaspoons
Salt – 2 teaspoons or to taste
Red chili powder – 1 teaspoons
Turmeric – ½ teaspoon
Coriander powder – 2 teaspoons
For the paste
In ½ cup hot water , add the salt and other spice to it. Let it sit for at least 10 minutes so that all the spices can bloom .
For the bhindi
Heat a wide pan for a few seconds, and add the panch phoran. No oil needed. If you don’t have Panch phoran then Use 1 teaspoon each of cumin and mustard seeds.
Once it starts sputtering, add the sliced onions.
Wait for a minute, and then add in the bhindi. Stir and leave uncovered (on medium high) for 5 minutes.
Then, squeeze the lemon over it.
Now, add the paste to it and switch to a low flame. Stir in cherry tomatoes if using and cook for another 5 minutes or until cooked .
Serve hot along with toor daal and Indian flat breads and white rice .
Panch Phoran :
Panch phoron is a colourful blend of flavourful seeds: the green fennel seed, black mustard and nigella seeds, golden fenugreek and cumin seeds.