Bhindi Ki Sabzi

healthyish okra olive oil turmeric serrano chiles coriander fennel seed kosher salt lime juice

Priya Krishna

2–4 servings

Source

Ingredients

2 Tbsp. extra-virgin olive oil

1 tsp. ajwain seeds

¼ tsp. ground turmeric

Pinch of asafetida

1 small Indian green chile or serrano chile, finely chopped

12 oz. fresh or frozen okra, sliced ½" thick

1 Tbsp. ground coriander

½ tsp. fennel seeds

Kosher salt

½ tsp. amchoor (green mango powder)

Fresh lime juice (for serving)

Method

Heat oil in a large skillet over medium. Add ajwain seeds and cook, stirring, until golden brown, about 1 minute. Add turmeric and asafetida and swirl skillet to combine, then add chile. Increase heat to high; add okra, coriander, and fennel seeds and toss gently with a metal or other heatproof spatula (you don’t want to smash the okra). Reduce heat to medium and spread out okra in an even layer. Cook, tossing halfway through, until starting to brown, about 10 minutes total. (Tossing instead of stirring is the best way to keep the okra intact and from getting gummy.) Season with salt and continue to cook, turning occasionally, until lightly charred, about 5 minutes longer. (Okra may look gummy at first, but eventually it will start to char).

Remove okra from heat; gently mix in amchoor and add lime juice to taste. Season with more salt if needed.