Bhindi or Okra is one of the favourite vegetable at most of the homes. This recipe is best served with phulkas or parantha along with boondi raita or cucumber raita.
This bhindi recipe is cooked simply in onion tomato base with spices. This dish is a combination of three different veggies. The softness of bhindi, crunchiness of babycorn and sweetness of beetroot gives it an amazing taste, look and flavour.
Prep Time- 10 minutes
Cook Time- 15 minutes
- 250 gms Bhindi or Okra
- 150 gms Babycorn
- 1 small size Beetroot (chukandar)
- 1 medium onion, finely sliced
- 1 medium tomato, finely sliced
- 1 green chilli
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon fenugreek seeds
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon Asafoetida (hing)
- 1 teaspoon Garam Masala
- Salt to taste
How to make Okra with Babycorn and Beetroot recipe:
Step 1: Wash bhindi well in water and wipe with a kitchen towel to dry them. Remove head and tail of it and cut into 1 or 2 inch pieces.
Step 2: Split Babycorn in half slices and grate beetroot. Also chop onion and tomatoes. Keep aside.
Step 3: Heat oil in a pan, add cumin seeds and fenugreek seeds. When it splutters, add chopped onions, green chili and cook until they turn golden brown.
Step 4: Add finely chopped tomatoes, turmeric powder, red chilli powder, hing and salt to taste and mix well.
Step 5: Add babycorn, bhindi and grated beetroot into the onion tomato masala and mix well.
Step 6: Cover the lid and cook the vegetables for 6-8 minutes till they become soft. Then, remove the lid and cook for another 2-3 minutes so that the remaining water evaporates. Stir in between.
Step 7: Turn off the flame and put the bhindi masala in a serving bowl. Serve hot with phulkas or chapati or parantha.