Okra flavored with garlic and spiced with Indian spices.
(okra or lady finger)
chopped or sliced garlic
chopped or slit
¼ to ½
red chili powder
(or cayenne pepper or paprika)
dry mango powder
Garam Masala Powder
a pinch of asafoetida
some chopped coriander or mint leaves
Rinse, wipe and dry the okra. Slice each okra vertically, into two or four slices.
Smaller okra can be sliced into two and larger ones can be sliced into four.
Thinly slice 1 large sized onion. chop 1 green chilli and 1 tablespoon garlic. Keep aside.
making lahsuni bhindi
Heat oil in a pan or kadai. Keep the heat to low and first crackle the cumin first.
Add garlic and asafoetida (hing). Saute for 15 to 20 seconds or till the raw aroma of garlic goes away.
Then add the sliced onions and saute till they become translucent.
Add turmeric powder, green chilies and stir.
Add the sliced okra. Stir in salt. Cover the pan and let the okra cook for 5 minutes.
Remove the lid and add the red chili powder, garam masala, coriander powder, dry mango powder. Stir well.
Cook without any lid till the oil starts separating and the okra has cooked.
If the okra mixture starts to stick to the pan, then sprinkle some water and continue to cook. Stir for some times, when the okra is cooking.
Garnish with some coriander or mint leaves and serve with roti or phulkas or plain paratha or bread. It can also be packed in lunch box.
It can also be served as a side dish with dal-rice or curry rice or sambar rice combo.
This recipe is a bit on the spicier side. You can adjust the quantity of spices as per your preference. Just reduce the green chili and red chili powder.
The recipe can be doubled or tripled.
Use fresh and tender okra.
To make the dish gluten-free skip adding asafoetida or use gluten-free asafoetida.
After rinsing the okra make sure they are dried completely before chopping them.
full recipe -