Skip to content
Back to your kitchen
Nizamabad Kitchen Oil-Press Bhindi Moru
🇮🇳 Indian Vegetarian

Nizamabad Kitchen Oil-Press Bhindi Moru

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Nizamabad cooking — Nizamabad Kitchen Oil-Press Bhindi Moru brings a oil-press touch with a classic moru finish. About 37 minutes from fridge to table.

Prep 12 min Cook 25 min Serves 4 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Onion1, finely chopped
  • Okra250 g
  • Red Chili Powder1 tsp

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped
  • 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.

  6. 6

    Mash lightly if desired; garnish with cilantro.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

Cook it with your pantry → Share this page: /dish/37798