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Crisp, stir-fried okra tossed with nutty toasted sesame seeds and a blend of tangy spices. A delicious and quick North Indian side dish that pairs perfectly with roti or dal and rice.
For 4 servings
In a small, dry skillet over low-medium heat, toast the white sesame seeds for 2-3 minutes, stirring constantly until they turn light golden and become fragrant. Immediately transfer them to a plate to cool and prevent burning. Set aside.
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds.
Add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped okra to the pan, spreading it in a single layer as much as possible. Cook uncovered on medium-high heat for 10-12 minutes, stirring only occasionally. This allows the okra to get slightly charred and crisp without becoming slimy. Cook until tender but still with a slight bite.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Gently mix to coat the okra and cook for 1-2 minutes to toast the spices.
Add the salt, dry mango powder, and the toasted sesame seeds to the pan. Stir everything together gently until well combined.
Turn off the heat. Sprinkle the garam masala and garnish with freshly chopped coriander leaves. Give it a final toss and serve immediately while it's hot and crisp.
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Crisp, stir-fried okra tossed with nutty toasted sesame seeds and a blend of tangy spices. A delicious and quick North Indian side dish that pairs perfectly with roti or dal and rice.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 204.09 calories per serving with 4.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add small, par-boiled potato cubes along with the okra for a more filling dish. Adjust spices accordingly.
Add 2-3 slit green chilies along with the onions for an extra kick of heat.
For a South Indian twist, add 2 tablespoons of desiccated coconut along with the sesame seeds at the end.
For extra crispiness, sprinkle 1-2 tablespoons of besan over the okra while stir-frying. This helps absorb excess moisture and adds a nutty flavor.
Okra is an excellent source of soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Sesame seeds are packed with healthy polyunsaturated and monounsaturated fats, which are beneficial for heart health. They also provide plant-based protein and essential minerals.
This dish provides essential nutrients like Vitamin C and K from okra, iron from spices, and calcium and magnesium from sesame seeds, supporting overall immunity and bone health.
Sliminess in okra is usually caused by moisture. Ensure the okra is bone dry after washing. Also, cooking it uncovered on medium-high heat and adding salt only towards the end of cooking helps prevent it from becoming slimy.
Yes, it's a healthy side dish. Okra is rich in fiber, vitamins C and K, and folate. Sesame seeds provide healthy fats, protein, and minerals like calcium and magnesium. Using a moderate amount of oil keeps it nutritious.
One serving (about 1 cup or 155g) of Til Wali Bhindi contains approximately 150-180 calories, depending on the amount of oil used.
While fresh okra is recommended for the best texture, you can use frozen cut okra. Do not thaw it before cooking. Add it directly to the hot pan and cook for a few extra minutes until the moisture evaporates and it becomes tender-crisp.
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a pan over medium heat to help it crisp up again. Microwaving may make it soft.