Bhindi Sabzi with Coriander and Cumin

Side Dish

Bhindi Sabzi with Coriander and Cumin

Whole okra pods are slit and filled with a coriander, cumin and turmeric paste, then pan-cooked and finished with lemon.

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Yield
4 servings
Cuisine
South Asian

Serving ideas

Serve warm with the pan spices spooned over the pods.

Ingredients

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  • 1 lb okra, 450 g
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 to 1 tsp chili powder
  • 3 tbsp vegetable oil, divided
  • 1 to 2 tsp lemon juice

Before you cook

Dry the pods well before cutting and cooking them.

How to make Bhindi Sabzi with Coriander and Cumin

  1. Wash and thoroughly dry the okra. Trim the ends and slit each pod lengthwise, leaving the two sides attached.

  2. Mix the coriander, salt, turmeric, cumin and chili powder with 2 tablespoons oil. Spoon the spice paste into the slits.

  3. Heat the remaining oil over medium-low in a skillet. Cook the okra uncovered, stirring often and adding any remaining paste, 15 to 20 minutes until tender. Finish with lemon juice to taste.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Bhindi Sabzi with Coriander and Cumin

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Whole okra pods are slit and filled with a coriander, cumin and turmeric paste, then pan-cooked and finished with lemon.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: South Asian
Ingredients Instructions Notes

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Ingredients
  

  •  
    1 lb okra 450 g
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • Golden yellow ground turmeric in a small white prep bowl½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ to 1 tsp chili powder
  •  
    3 tbsp vegetable oil, divided
  • 1 to 2 tsp lemon juice

Instructions
 

  1. Wash and thoroughly dry the okra. Trim the ends and slit each pod lengthwise, leaving the two sides attached.
  2. Mix the coriander, salt, turmeric, cumin and chili powder with 2 tablespoons oil. Spoon the spice paste into the slits.
  3. Heat the remaining oil over medium-low in a skillet. Cook the okra uncovered, stirring often and adding any remaining paste, 15 to 20 minutes until tender. Finish with lemon juice to taste.

Notes

Dry the pods well before cutting and cooking them.
Adapted from Deli Boys, Delish.

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