Bhindi Matar Stir Fry

Copy Icon
Twitter Icon
Bhindi Matar Stir Fry

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min

Ingredients

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

Directions

  • 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.