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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Sauté for 30 seconds.Add chopped bhindi and mix well. | 2. Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approximately 6-8 minutes. Stir in between occasionally.Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approximately 2 minutes. | 3. Add red chilli powder, garam masala powder and coriander powder; mix well. Cook for a minute over low flame and turn off the flame. | 4. Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
okra	1		trimmed	33.0	7.45	1.93	0.19
tomato	1		chopped	32.76	7.0798	1.6016	0.364
garlic clove	3 -4		chopped	-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
garam masala powder	1/4	teaspoon		-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
turmeric powder	1/4	teaspoon		-	-	-	-
coriander powder	1	teaspoon		5.364	0.9898	0.2227	0.3199
salt				-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
coriander leaf	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.