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Method:

  • Okra 1.4 kg
  • Onion, julienne 400 g
  • Tomato paste 500 g
  • Green Chilli 50 g
  • Coriander, fresh, finely chopped 70 g
  • Corn oil 150 ml
  • Cumin 20 g
  • Garlic, paste 80 g
  • Ginger, paste 40 g
  • Chilli powder 20 g
  • Turmeric powder 30 g
  • Kasoori Methi 20 g
  • Garam masala 30 g
  • Ginger julienne 60 g
  • Mango powder 10 g
  1. Method:

    • Wash, pat dry and cut both ends of okra and cut into 1" pieces.
    • Heat wok with oil and sauté okra until light golden brown and soft, keep aside.
    • While frying okra, finely chop onion, green chilli and coriander. In a same pan add remaining oil, add cumin seeds and allow to splutter. Now add onion, green chilli, ginger-garlic paste and sauté until onion becomes soft or light brown.
    • Now add red chilli, coriander seeds, turmeric powders & kasoori methi, mix well.
    • Add tomato paste, Knorr Vegetable Stock Powder and cook cover until tomato gets mashed.
    • Add okra/bhindi and mix well, cover and cook for 12-15 minutes in medium to slow flame or until okra gets cooked.
    • Add garam masala, mango powder and mix well, cover and cook for another minute, add fresh coriander and serve. Garnish with julienne ginger.
    • Serve with Paratha, mango chutney and fresh lemon.