

Loading...
Perfectly spiced crispy bhindi with soft phulka – a quick to make, soul-satisfying meal!

Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Serving size: 1 serving
Prepare the Dough
Rest the Dough

A delightful North Indian stir-fry where tender okra is cooked with a generous amount of onions in two different ways, creating a wonderful mix of textures. Tangy, savory, and perfect with rotis.
Serving size: 1 serving




Protein-packed Ambada Gosht with wholesome Jowar Roti - a tangy, soul-satisfying meal that truly hits the spot!


Perfectly spiced Boti Kebab with flaky Paratha & crispy onion rings. A protein-packed, energy-giving meal!


Aromatic, perfectly spiced Kachay Gosht ki Biryani. A soul-satisfying, energy-giving meal with raita!


Crispy Lukhmi & melt-in-mouth Dum ka Keema with Rumali Roti. A protein-packed, comfort food spread!


Perfectly spiced Jhinge ka Salan with Bagara Rice. A creamy, gut-friendly homestyle delight!
Perfectly spiced crispy bhindi with soft phulka – a quick to make, soul-satisfying meal!
This hyderabadi dish is perfect for lunch. With 484.89 calories and 12.32g of protein per serving, it's a high-fiber option for your meal plan.
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve
Heat 2.5 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and stir-fry for 8-10 minutes. Cook uncovered, stirring occasionally, until the okra is tender, slightly browned, and no longer slimy. Remove the okra from the pan and set aside.
In the same pan, add the remaining 1.5 tbsp of oil. Once hot, add the cumin seeds. When they begin to splutter (about 30 seconds), add the asafoetida.
Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for about a minute until the raw aroma disappears.
Add the chopped tomatoes and salt. Mix well and cook for 5-7 minutes, mashing the tomatoes with your spoon, until they become soft and pulpy, and you see oil separating from the masala.
Lower the heat and add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Stir continuously for 30-40 seconds until fragrant, ensuring they don't burn.
Add the onion petals and sauté for 2 minutes until they are slightly softened but still retain a crunch.
Return the fried okra to the pan. Add the dry mango powder and garam masala. Gently toss everything together to coat the okra and onions evenly with the masala. Cook for another 2-3 minutes.
Turn off the heat. Garnish with fresh cilantro. Serve hot with roti, paratha, or as a side with dal and rice.