Menu
+

Method:

  • Okra 1.4 kg
  • Onion, slices 400 g
  • Green chilli, chopped 60 g
  • Coriander, fresh 70 g
  • Knorr Corn Oil (4x5L) 150 ml
  • Garlic, paste 80 g
  • Cumin, seeds 20 g
  • Ginger, paste 40 g
  • Chilli, powder 20 g
  • Turmeric, powder 30 g
  • Kasoori methi (fenugreek leaves) 20 g
  • Garam Masala Powder 30 g
  • Mango chutney 10 g
  • Ginger Fresh, julienne 60 g
  • Oil 150 ml
  1. Method:

    • Wash, pat dry and cut both ends of okra and cut into 1" pieces.
    • Heat wok with oil and sauté okra until light golden brown and soft, keep aside.
    • While frying okra, finely chop onion, green chilli and coriander In a same pan add remaining oil, add cumin seeds and allow to splutter. Now add onion, green chilli, ginger-garlic paste and sauté until onion becomes soft or light brown.
    • Now add red chilli, coriander seeds, turmeric powders & kasoori methi, mix well.
    • Add Knorr Tomato Pronto, Knorr Vegetable Stock Powder and cook cover until tomato gets mashed.
    • Add okra/bhindi and mix well, cover and cook for 12-15 minutes in medium to slow flame or until okra gets cooked.
    • Add garam masala, mango powder and mix well, cover and cook for another minute, add fresh coriander and serve. Garnish with julienne ginger.
    • Serve with Paratha, mango chutney and fresh lemon.