Bhinda Nu Shaak Recipe

Cooking Directions

• STEP 1.Wash and dry the okra, then trim the ends and cut them into small pieces.
• STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
• STEP 3.Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Add the okra pieces and mix well. Cover the pan and cook for about 10-15 minutes, stirring occasionally.
• STEP 6.Once the okra is cooked and tender, garnish with fresh coriander leaves and serve hot.
• STEP 7.For storage, transfer any leftovers to an airtight container and refrigerate. Reheat before serving.
• STEP 8.Serve Bhinda Nu Shaak with roti or rice for a delicious and satisfying meal.

Cooking Tips

• Make sure to dry the okra thoroughly before cutting to prevent it from becoming slimy.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a variation, you can also add some grated coconut or peanuts to the dish for added texture and flavor.

Storage and Serving

• Leftover Bhinda Nu Shaak can be stored in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave until heated through before serving.
• Serve Bhinda Nu Shaak with roti, paratha, or steamed rice for a complete meal.