This subzi is a quick okra dish, ready in less than 20 mins, and layered with spices. Its a great tiffin dish and can be served with rice and a chutney for a quick meal. Or afternoon snack.
Bhindi Subzi | Okra with Spices
500 g okra
2 Tblspn cumin powder
2 Tblspn coriander powder
0.25 tspn turmeric powder
0.5 tspn Indian chilli powder
sea salt, to taste
0.5 tspn brown mustard seeds
1 fresh green chilli, chopped in half
4 Tblspn ghee
coriander leaves, to garnish.
Rinse the okra and dry each on on a paper towel or tea towel. Trim each end and chop each okra into 1 cm pieces.
Heat the ghee in a kadhai or pan and add the brown mustard seeds. Allow them to pop, then add the green chilli, then the asafoetida.
Now add the okra and stir fry for 2 minutes. Add the cumin, coriander powder, turmeric, chilli powder and salt to taste, and mix well. Add a splash of water if necessary. Continue to stir fry the okra until they are tender.
Garnish with the coriander leaves, and serve hot with chapatis and yoghurt.