Kachche Aam wali Bhindi- a tangy delicious stir fry of okra and raw mango
kachche aam wali bhindi/okra is my favourite stir fry to make during summer season. It is a tangy and easy to make sabji made quickly with minimum ingredients. You can serve this sabji with roti paratha and just some yogurt or raita as side dish.
Bhindi is the family favorite of my home, it is quite a staple vegetable for all of us. I make it in many ways ,sometimes in a tangy gravy of tomato or curd or a dry stir-fry with potatoes/ peanuts / paneer or raw mangoes. Posted few recipes in my blog , you can search and check them.
Raw mangoes and okra both are very easily available during summer are have many health benefits . To make okra curry the okra should be washed and wiped well before cutting . Never wash it after chopping else it become to slimy and sticky. A souring agent should be added to enhance its taste and reduce the stickiness of okra. you can add lemon juice , mango powder , thick tamarind paste, curd , vinegar or fresh raw mango sliced or grated.
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Kachche Aam Wali Bhindi | Okra With Raw Mango
Ingredients
- 350 gm okra /bhindi
- 1 Raw Mango / Kachcha Aam
- 1 tbsp Green Chillies / Hari Mirch chopped
- to taste Salt / Namak
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 2 tsp Fennel Seeds / Saunf coarsely pounded
- 4 tbsp Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Wash the okra's and then wipe them well using a napkin , make sure there will be no moisture left on the okra pieces.
- Trim both the edges and then slit them lengthwise OR chop them into roundels if you prefer this shape.
- Peel the raw mango and make thin long slices and if you are chopping okra into roundels then grate the raw mango for that.
- Heat oil in a heavy bottom pan (I personally prefer to use mustard oil to make okra but you can use your prefered oil for this stir fry )
- Add cumin and green chili in the hot oil and when seeds start to crackle then add the asafoetida in the oil.
- Immediately add turmeric powder in the oil and then add the sliced okra in it.
- Saute to mix and then cover with a lid and lower the heat.
- Cook till its half done and then open the lid and add the sliced raw mango and chili powder.
- Cover again and cook for a minute or till almost done.
- Now add salt, coriander powder and fennel powder and mix.
- Stir fry for a minute on medium heat.
- Let it cook uncovered till okra and raw mango get cooked completely.
- Switch off the heat and serve hot with roti, paratha or rice.