A delightful North Indian stir-fry where tender okra is cooked with tangy tomatoes, sweet onions, and a blend of aromatic spices. This simple, flavorful dish comes together quickly and is perfect with warm rotis.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
190cal
4gprotein
21gcarbs
11g
Ingredients
500 g Okra (Washed, thoroughly dried, and cut into 1-inch pieces)
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Fiber-rich Bhindi Masala with soft rotis and dal – a homestyle, gut-friendly energy boost!
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fat
1.5 tsp Coriander Powder
0.75 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
1 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the okra. Ensure it is washed and completely patted dry with a kitchen towel before chopping. This is the most crucial step to prevent a slimy texture.
2
Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra in a single layer (work in batches if necessary) and sauté for 8-10 minutes, stirring occasionally, until it is tender-crisp and lightly browned. The sliminess should be gone. Remove the cooked okra from the pan and set aside.
3
In the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add the cumin seeds and allow them to crackle for about 30 seconds until fragrant.
4
Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent with golden edges.
5
Stir in the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
6
Add the chopped tomatoes. Cook for 4-5 minutes, stirring frequently, until they break down and become soft and pulpy.
7
Reduce the heat to low. Add the spice powders: turmeric, red chili powder, and coriander powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges.
8
Return the sautéed okra to the pan. Add the amchur powder, garam masala, and salt. Gently toss everything together to coat the okra evenly with the masala without breaking it.
9
Cook, uncovered, for another 2-3 minutes to allow the flavors to meld together. Garnish with fresh coriander leaves and serve hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
