Ingredients
| Ingredient | Quantity |
|---|---|
| Okra (Bhindi) | 500 grams |
| Carom Seeds (Ajwain) | 2 teaspoons |
| Asafoetida (Heeng) | 1/4 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Tomato Puree | 1 cup |
| Sugar | 1 teaspoon |
| Cashews (soaked and ground) | 2 tablespoons |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: No Onion No Garlic (Sattvic)
Instructions:
-
Prepare the Okra:
Start by washing and patting the okra dry. Cut the okra into halves or small pieces, as per your preference. It’s important to make sure the okra is completely dry to avoid any sliminess during cooking. -
Cook the Okra:
Heat a tablespoon of oil in a wok or a large pan. Once the oil is hot, add the okra to the pan and sauté it for 3-4 minutes on medium heat. Cover the pan with a lid and let the okra cook for about 8-10 minutes, stirring occasionally, until they are soft but not overcooked. Once done, remove the okra from the pan and set it aside. -
Prepare the Spiced Tomato Sauce:
In the same pan, add a little more oil (about a teaspoon). Heat it and add the carom seeds (ajwain) and asafoetida (heeng). Allow the carom seeds to splutter for a few seconds. -
Add the Tomato Puree:
Once the seeds have spluttered, add the tomato puree and red chili powder to the pan. Stir well, and cook for 3-5 minutes on medium heat, allowing the tomato puree to thicken slightly. -
Flavor the Sauce:
Add sugar and salt to the tomato mixture, and cook for another 2 minutes. This will balance out the acidity of the tomatoes and bring a subtle sweetness to the dish. -
Finish with Cashew Paste:
Now, add the soaked and ground cashew paste to the pan. Stir everything together, and let it cook for another 5 minutes. This will give the dish a rich, creamy texture and enhance the flavor profile. -
Combine the Okra:
Once the sauce is ready, add the cooked okra back into the pan. Mix gently so that the okra is well coated with the spiced tomato sauce. Cook for another 2-3 minutes, letting the flavors blend together. -
Serve Hot:
Your Ajwaini Tamatar Bhindi is now ready to be served! Pair it with palak raita (spinach yogurt), garlic daal, and phulkas (Indian flatbreads) for a wholesome meal.
Cooking Tips:
- For an extra touch of flavor, you can sprinkle some garam masala or kasuri methi (dried fenugreek leaves) on top before serving.
- To avoid sliminess in the okra, ensure that the okra is dry before cooking and avoid stirring too much during the cooking process.
This dish brings together the earthy flavors of okra with the tangy freshness of tomatoes and the aromatic punch of carom seeds, making it a delightful addition to any Indian meal. Perfect for a light lunch or dinner, Ajwaini Tamatar Bhindi is not only tasty but also quick and easy to prepare. Enjoy!