Bhindi Amchoor Recipe From Rasika | Washington D.C.

Recipe adapted from Vikram Sunderam, Rasika, Washington, DC

Bhindi Amchoor
5 from 2 ratings
Bhindi Amchoor 
Prep Time
Cook Time
Total time: 20 minutes
  • 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
  1. Remove the stems of the okra and cut it lengthwise into quarters, discarding the seeds when possible. Set aside.
  2. 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.
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