Sunil Bhindi

This sautéed okra recipe from Marigold Maison is chock full of Indian spices and flavors, ensuring a kicked-up side dish to accompany any main entrée.

Ingredients

• 1 1/2 pounds fresh okra, rinsed and patted dry
• 2 cups water
• 1/4 cup yogurt
• 6 Tbsp. oil
• 2 yellow onions chopped
• 2 Tbsp. garlic, freshly chopped
• 2 Tbsp. ginger, freshly chopped
• 1 Tbsp. chili, freshly chopped
• 2 cups tomato, freshly chopped
• 1 Tbsp. cumin seeds
• 1 Tbsp. coriander seeds, crushed
• 1 Tbsp. dry fenugreek leaves
• 1 Tbsp. kosher salt
• 1 tsp. turmeric
• 1 tsp. paprika
• 1 tsp. dry mango powder
• 1 tsp. garam masala
• 1 tsp. chili powder

Directions

1. Heat oil in nonstick pan skillet and add the cumin and coriander seeds. They should sizzle upon contact with the hot oil.
2. Quickly add the onion and cook, stirring over medium-high heat until golden brown, about five minutes
3. Add ginger, garlic and chili and cook two minutes, Add chopped tomato and spices, and keep stirring while cooking for two to three minutes.
4. Add okra and yogurt, and foldingg together gently.
5. Cook for an additional three to four minutes, then add two cups water.
6. Simmer another eight to 10 minutes or until liquid is absorbed, stirring very gently so as not to break the okra.
7. Add lemon juice, and mix.
8. Transfer to a serving platter, garnish with cilantro and serve.

Garnish

• 2 Tbsp. cilantro, freshly chopped
• 1 Tbsp. lemon juice, freshly squeezed

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