Bhindi Amchoor

0 Ratings

Bhindi Amchoor

Recipe adapted from Vikram Sunderam, Rasika, Washington, DC

Yield: 4 Servings

Cook 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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