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Srikakulam Bowl Bhindi Cinnamon-Bark
🇮🇳 Indian Vegetarian

Srikakulam Bowl Bhindi Cinnamon-Bark

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Srikakulam cooking — Srikakulam Bowl Bhindi Cinnamon-Bark brings a cinnamon-bark touch with a classic dry fry finish. About 40 minutes from fridge to table.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Okra250 g

Optional extras

  • Green Chili1-2, slit
  • Curry Leaves1 sprig

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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