Zero Oil Bhindi / Okra Masala …

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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 .

Ingredients

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.

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32 comments

    1. Pardon me if I jump in here. I believe the lemon or lime juice is used mostly to reduce the sliminess. A little extra cooking also helps, but this recipe already has the citrus juice, so you probably won’t find it slimy at all.

      1. Hilda , you are right . I used lime juice . Unfortunately extra cooking has never helped m in getting rid of slimness . I sometimes use tamarind pulp too . Even yogurt & tomatoes works .

      1. I didn’t know about the tamarind. Amazing what I learn at Fiesta Friday. Personally, the ‘sliminess’ doesn’t bother me, but I have to know these things so I can cook for others who are more sensitive.

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