Makai Wali Bhindi (Corn Okra) Recipe
A Delightful Punjabi Dish Perfect for Lunch
Embark on a culinary journey to the heart of Punjab with this delectable Makai Wali Bhindi, a vibrant and flavorful dish that beautifully marries the distinct taste of okra (bhindi) with the unique texture of yellow corn meal (makki ka atta). This vegetarian delight is not only nutritious but also easy to prepare, making it an ideal choice for a wholesome lunch. Serve it alongside phulka, steamed rice, and a bowl of dal for a complete meal that’s sure to satisfy!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra), diagonally cut | 400 grams |
| Makki Ka Atta (Yellow Corn Meal Flour) | 3 tablespoons |
| Onion, sliced | 1 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 3 grams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 5 grams |
| Fat | 7 grams |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 20 |
| Total | 35 |
Instructions
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Preparation of Bhindi: Begin your culinary adventure by taking the fresh bhindi and cutting it diagonally into thin slices. Set these aside, allowing their natural flavors to remain intact.
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Heating the Oil: In a wide pan, heat the sunflower oil over medium flame. Once hot, add the cumin seeds and watch them crackle, releasing their aromatic oils into the air.
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Sautéing the Onion: Add the thinly sliced onion to the pan and sauté it until it turns a lovely golden brown. This step is crucial, as it adds depth and richness to your dish.
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Incorporating the Bhindi: Introduce the sliced bhindi to the pan, giving it a good stir to ensure it’s well-coated with the oil and onion mixture. Cover the pan with a lid and let it cook on low flame for about 3 minutes, allowing the bhindi to soften slightly.
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Spicing It Up: Uncover the pan and add the coriander powder, red chilli powder, turmeric powder, and salt. Mix everything well, ensuring that the spices evenly coat the bhindi. Continue cooking in an open pan for another 2 minutes, stirring occasionally to prevent sticking.
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Adding Makki Ka Atta: Now it’s time to introduce the star ingredient—makki ka atta. Gently fold the maize flour into the bhindi mixture, ensuring it’s well incorporated. Reduce the heat to low and cook until the raw smell of the maize flour dissipates, stirring occasionally to avoid burning.
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Finishing Touches: Once the maize flour is cooked, add the garam masala and amchur powder. Give everything one last stir, tasting and adjusting the salt as necessary.
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Serving Suggestions: Your Makai Wali Bhindi is now ready to serve! Pair it with soft phulka, fluffy steamed rice, and a bowl of comforting dal for a truly satisfying Punjabi meal that’s rich in flavor and tradition.
Conclusion
This Makai Wali Bhindi recipe encapsulates the essence of Punjabi cooking, showcasing the marriage of flavors and textures that make Indian cuisine so beloved. With its vibrant colors and hearty ingredients, it’s sure to be a hit at your dining table, whether it’s a casual lunch or a special family gathering. Enjoy the burst of flavors and the joy of cooking with this delightful dish!
