📝 About This Recipe
This classic North Indian 'Sukhi Sabzi' (dry vegetable dish) transforms humble okra into a flavor-packed masterpiece using the traditional South Asian 'dry fry' technique. By pan-searing the okra with a blend of warming spices like amchur and garam masala, we achieve a delightful texture that is tender yet crisp, entirely avoiding the dreaded sliminess. It is a vibrant, aromatic staple that captures the heart of Punjabi home cooking with its perfect balance of tangy, spicy, and savory notes.
🥗 Ingredients
The Star Vegetable
- 500 grams Fresh Okra (Bhindi) (washed, dried thoroughly, and cut into 1-inch rounds)
Aromatics and Base
- 3 tablespoons Vegetable Oil (mustard oil is preferred for authentic pungent flavor)
- 1 teaspoon Cumin Seeds (Jeera) (whole)
- 1/4 teaspoon Asafoetida (Hing) (optional, for digestion and umami)
- 2 medium Red Onion (thinly sliced lengthwise)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 large Tomato (finely chopped)
Dry Spice Blend (Masala)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Dry Mango Powder (Amchur) (essential for cutting through sliminess)
- 1/2 teaspoon Garam Masala (added at the end for aroma)
- 1 teaspoon Salt (or to taste)
Finishing Touches
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Lemon Juice (optional, for extra brightness)
👨🍳 Instructions
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1
Wash the okra under cold water and pat it completely dry with a kitchen towel. This is the most crucial step to prevent the okra from becoming sticky.
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2
Trim the head and the tip of the okra, then slice into 1-inch pieces. Ensure all pieces are of uniform size for even cooking.
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3
Heat 1.5 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the okra pieces.
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4
Sauté the okra for 8-10 minutes, stirring occasionally, until they turn slightly dark green and the edges get a bit crispy. Remove the okra from the pan and set aside.
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5
In the same pan, add the remaining 1.5 tablespoons of oil. Once hot, add the cumin seeds and let them sizzle for 10 seconds. Add the asafoetida (hing).
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6
Add the sliced onions and green chilies. Sauté for 5-6 minutes until the onions turn translucent and slightly golden brown.
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7
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
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8
Add the chopped tomatoes and a pinch of salt. Cook for 3-4 minutes until the tomatoes soften and become pulpy.
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9
Lower the heat and add turmeric, red chili powder, and coriander powder. Mix well and cook the spices for 1 minute, ensuring they don't burn.
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10
Add the pre-sautéed okra back into the pan. Toss gently to coat every piece of okra with the onion-tomato masala base.
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11
Cover the pan with a lid and cook on low heat for 5 minutes. This allows the okra to absorb the flavors while finishing the cooking process.
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12
Remove the lid and sprinkle the dry mango powder (amchur), garam masala, and the remaining salt. Stir gently.
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13
Cook uncovered for a final 2-3 minutes on medium heat to evaporate any remaining moisture and crisp up the edges.
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14
Turn off the heat. Garnish generously with fresh cilantro and a squeeze of lemon juice if desired.
💡 Chef's Tips
Ensure the okra is bone-dry before cutting; any moisture on the surface will create steam and lead to sliminess. Never add salt at the beginning of the okra sautéing process, as salt draws out moisture and makes the vegetable sticky. Use a wide pan rather than a deep pot to allow moisture to evaporate quickly during the stir-fry. If you don't have amchur, you can substitute with extra lemon juice at the very end, but amchur provides a unique earthy tang. For a variations, add half a cup of fried potato cubes (Aloo Bhindi) for extra heartiness.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or charred Tandoori Roti. Pair with a side of chilled Cucumber Raita to balance the spices. Serve as a side dish alongside Dal Tadka and steamed Basmati rice for a complete North Indian meal. Accompany with a fresh kachumber salad (diced onions, tomatoes, and cucumbers) for added crunch. Enjoy with a tall glass of salty Lassi to complement the savory flavors.