Rohrback with Spiced Hindi
Prep Time:
30 min
Difficulty Level:
Beginner
Ingredients:
- 200 g bhindi (okra)
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh coriander for garnish
Kitchen utensils needed:
- Frying pan
- Spatula
- Knife
- Cutting board
Instructions:
- Wash the bhindi thoroughly and pat dry with a tea towel. Cut the bhindi into 1-inch pieces.
- Heat the vegetable oil in a frying pan over medium heat. Add the cumin seeds and fry for a minute until they start to splutter.
- Add the chopped onion and garlic to the pan and fry until the onions are translucent.
- Stir in the turmeric powder, red chilli powder and salt. Mix well.
- Add the chopped bhindi to the pan and stir until the spices are coated.
- Cook for about 10-15 minutes, stirring occasionally, until the bhindi is soft and slightly crispy.
- Garnish with fresh coriander before serving.
Macros:
- Total calories: 102kcal
- Carbs: 10g
- Protein: 4g
- Fats: 8g