bhindi sabji

4 servings
1 pounds Fresh okra
3 tablespoons Ghee
1½ tablespoon Coriander
½ teaspoon Cumin
½ teaspoon Hungarian paprika
½ teaspoon Garam masala
½ teaspoon Turmeric
1 teaspoon Salt

Wash & thoroughly dry okra. Trim the bottom & top & slice into rounds half an inch thick.

In a large skillet, heat the ghee & add the okra in a single layer.

Cook over a moderate heat for 20 minutes. Stir occasionally. Add the spices & continue to stir & fry till the okra is golden brown.

Remove from the heat, sprinkle with salt & serve.

Yamuna Devi, "the Art of Indian Vegetarian Cooking"

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