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VEGAN BHINDI MASALA
Equipment
- Large skillet or
frying pan - Wooden spoon
- Cutting
board - Measuring
spoons - Measuring cups
Ingredients
- 1 lb 450g okra, sliced into rounds
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 tsp grated ginger
- 2 tomatoes chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tbsp olive oil
- Fresh coriander leaves chopped (optional)
Instructions
- In a large skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
- Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
- Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
- Add the sliced okra to the skillet and stir well to combine. Cook for 10-12 minutes, stirring occasionally, until the okra is tender and lightly browned.
- Serve the Bhindi Masala hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.
Notes
NUTRITIONAL FACTS:
Calories: 90 | Total Fat: 3g | Total Carbohydrates: 16g | Deitary Fiber: 6g | Protein: 3g
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