Bhindi Matar Stir Fry

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Bhindi Matar Stir Fry


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 3
  • 400 gms. bhindi (okra), chopped

  • 1/2 cup boiled dried white peas

  • 2 tbsp. oil

  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)

  • 1/2 tsp. asafoetida

  • 1 tsp. salt or to taste

  • 1/2 tsp. turmeric powder

  • 1 tbsp. coriander-cumin powder

  • 1 onion, sliced

  • 1

  • 2-3 garlic cloves, finely chopped

  • 1=-2 fresh chilies, chopped

  • 1/4 cup coriander roots, chopped

  • 1 tbsp. fresh grated coconut


  • Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame.
  • Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well.
  • Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well.
  • Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis.