Corn Okra Recipe
A vegetarian Punjabi recipe with bhindi (lady finger/okra) - diagonally cut, makki ka atta (yellow corn meal flour), onion - sliced. Ready in 35 min, serves 4.
Curated byHarpreet Singh🇮🇳
- 1
To begin making the Makai Wali Bhindi, cut the bhindi diagonally in thin slices and keep them aside
bhindi (lady finger/okra) - diagonally cut(400 grams) - 2
Heat oil in a wide pan, add the cumin seeds and let it crackle
cumin seeds (jeera)(1 teaspoon) - 3
Add the thinly sliced onion and saute till it is brown in colour
onion - sliced(1) - 4
Add the sliced bhindi and give it a good stir
bhindi (lady finger/okra) - diagonally cut(400 grams)onion - sliced(1) - 5
Cover it with a lid and let it cook for 3 minutes on low flame
- 6
Add the coriander, red chilli, turmeric powder and salt, and mix it well
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 7
Cook in open pan for 2 more minutes occasionally stirring the mix
- 8
Now add the maize flour and fold it gently into the mix
- 9
Cook the bhindi in low heat till the raw smell of the maize flour goes away and stir occasionally
bhindi (lady finger/okra) - diagonally cut(400 grams) - 10
Once the maize flour is cooked, add the garam masala and the dry mango powder and give it one last stir
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon) - 11
Season with salt, if required
salt - to taste - 12
Serve Makai Wali Bhindi with phulka, steamed rice and dal for a complete meal
bhindi (lady finger/okra) - diagonally cut(400 grams)makki ka atta (yellow corn meal flour)(3 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
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Corn Okra Recipe
A vegetarian Punjabi recipe with bhindi (lady finger/okra) - diagonally cut, makki ka atta (yellow corn meal flour), onion - sliced. Ready in 35 min, serves 4.
Curated byHarpreet Singh🇮🇳
Directions
12 steps- 1
To begin making the Makai Wali Bhindi, cut the bhindi diagonally in thin slices and keep them aside
bhindi (lady finger/okra) - diagonally cut(400 grams) - 2
Heat oil in a wide pan, add the cumin seeds and let it crackle
cumin seeds (jeera)(1 teaspoon) - 3
Add the thinly sliced onion and saute till it is brown in colour
onion - sliced(1) - 4
Add the sliced bhindi and give it a good stir
bhindi (lady finger/okra) - diagonally cut(400 grams)onion - sliced(1) - 5
Cover it with a lid and let it cook for 3 minutes on low flame
- 6
Add the coriander, red chilli, turmeric powder and salt, and mix it well
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 7
Cook in open pan for 2 more minutes occasionally stirring the mix
- 8
Now add the maize flour and fold it gently into the mix
- 9
Cook the bhindi in low heat till the raw smell of the maize flour goes away and stir occasionally
bhindi (lady finger/okra) - diagonally cut(400 grams) - 10
Once the maize flour is cooked, add the garam masala and the dry mango powder and give it one last stir
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon) - 11
Season with salt, if required
salt - to taste - 12
Serve Makai Wali Bhindi with phulka, steamed rice and dal for a complete meal
bhindi (lady finger/okra) - diagonally cut(400 grams)makki ka atta (yellow corn meal flour)(3 tablespoon)
About this recipe
A vegetarian Punjabi recipe with bhindi (lady finger/okra) - diagonally cut, makki ka atta (yellow corn meal flour), onion - sliced. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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