Pan Roasted Okra With Onions And Five Spices 'Bhindi Sabzi'
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
680 g
Okra4 tbsps
Vegetable Oil1 cup
Water3 tsp
Cumin Seed3 tsp
Mustard Seed3 tsp
Fennel Seed3 tsp
Sesame Seed1 tsp
Red Pepper FlakeDirections:
1
Trim and leave okra whole
2
In a large saute pan over medium-high heat, heat the oil until hot
3
Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker
4
Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown
5
Add water and reduce heat to a simmer
6
Cook, covered, for about 10 minutes or until okra is soft
7
Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed
8
Sprinkle with lemon juice and salt and serve
9
Combine cumin, mustard, fennel and sesame seeds and red pepper flakes
10
Wash okra and wipe dry