Crisp pan-seared okra tossed with carom seeds (ajwain), cumin, coriander, and tart dry mango powder in mustard oil.
Lunch · 15 min prep · 15 min cook · serves 4 Newly added
Ingredients
- 400 g okra (bhindi) , washed, completely dried, cut into 1-inch batons
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 1/2 tsp ajwain (carom seeds)
- 1/4 tsp hing (asafoetida)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp amchur (dried mango powder)
- 1/2 tsp red chili powder
- 1 tsp salt
Preparation
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Heat the mustard oil in a wide, flat skillet until it gently smokes, then lower the heat to medium.
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Add the cumin seeds, ajwain seeds, and hing; fry for 20 seconds until the seeds crackle.
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Add the dry cut okra pieces to the skillet in an even layer.
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Fry uncovered over medium-high heat for 8 minutes, turning gently every 2 minutes with a flat spatula without excessive stirring.
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Once the okra is tender, non-slimy, and lightly browned on the edges, reduce the flame to low.
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Sprinkle the turmeric powder, coriander powder, red chili powder, amchur powder, and salt evenly over the okra.
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Toss gently for 2 to 3 minutes until the ground spices form a toasted, aromatic crust on the okra batons.
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Remove from the heat and serve immediately with hot phulkas or parathas.
In the tradition
Cooking okra without onions requires two critical rules: the vegetable must be bone-dry before cutting, and it must never be covered with a lid while frying. Ajwain (carom seeds) provides thymol warmth that aids the digestion of okra’s mucilaginous fiber, while amchur neutralizes any remaining starchiness.
Sources & further reading
- North Indian Vaishnava Shrine Tradition (Vrindavan Temple Deity Kitchens)
- Great Vegetarian Dishes , Kurma Dasa (Page 85, Crisp Spiced Okra (Bhindi))
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.