Bhindi Amchoor Recipe From Rasika | Washington D.C.
Recipe adapted from Vikram Sunderam, Rasika, Washington, DC
Bhindi Amchoor
Bhindi Amchoor
servings
4
Servings

Ingredients
- 1 pound okra
- ½ cup canola oil
- ½ teaspoon cumin seeds
- 1 large onion, chopped
- 1 teaspoon minced fresh ginger
- ½ teaspoon jalapeño pepper, minced
- ½ teaspoon turmeric powder
- ½ teaspoon red chile powder
- 2 teaspoons amchoor (dried mango powder)
- 1 teaspoon lemon juice
- 1 tablespoon chopped cilantro
- Kosher salt, to taste
- Steamed rice, for serving
Directions
- Remove the stems of the okra and cut it lengthwise into quarters, discarding the seeds when possible. Set aside.
- In a skillet, heat the oil. Add the cumin seeds and cook over medium heat until they begin to crackle, about 30 seconds. Add the chopped onion and cook until it's translucent, about 5 minutes. Add the ginger, jalapeño, turmeric powder and red chile powder and stir until combined with the onion mixture. Add the okra and cook until softened, about 8 minutes. Stir in the amchoor powder, lemon juice and chopped cilantro and season with salt. Serve immediately over rice.