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Method:

  1. Method:

    • Wash, pat dry and cut both ends of okra and cut into 1" pieces.
    • Heat wok with Rafhan Corn Oil and sauté okra until light golden brown and soft, keep aside.
    • While frying okra, finely chop onion, green chili and coriander.
    • In a same pan add remaining oil, add cumin seeds and allow to splutter. Now add onion, green chilli, ginger-garlic paste and sauté until onion becomes soft or light brown.
    • Now add red chilli, coriander seeds, turmeric powders & kasoori methi, mix well.
    • Add Knorr Tomato Puree, Knorr Chicken Stock Powder and cook cover until tomato gets mashed.
    • Add okra/bhindi and mix well, cover and cook for 12-15 minutes in medium to slow flame or until okra gets cooked.
    • Add garam masala, mango powder and mix well, cover and cook for another minute, add fresh coriander and serve. Garnish with julienne ginger.
    • Serve with Paratha, mango chutney and fresh lemon.
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