About the Recipe
Experience the goodness of traditional Bhindi Fry with a nutritious boost from fresh microgreens. This recipe combines crispy okra with the vibrant flavors of microgreens, offering a healthy and tasty addition to your culinary repertoire. Ideal for families, especially kids, who will love the added crunch and flavor.
Benefits
This dish not only enhances the traditional flavors of bhindi fry but also adds the nutritional benefits of microgreens, which are rich in vitamins, minerals, and antioxidants. It's a perfect way to make a classic favorite even healthier, ensuring your family enjoys a nutritious meal without compromising on taste.
Ingredients
250g fresh bhindi (okra), washed and sliced
1 cup mixed microgreens (sunflower, radish, mustard)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 teaspoon ginger-garlic paste
1 green chili, slit (optional)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
Salt to taste
Fresh lemon juice (optional)
Preparation
Prepare the Bhindi:
Wash and dry the bhindi thoroughly. Slice them into thin rounds.
Cook the Bhindi:
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chili, cook for a minute until fragrant.
Add the sliced bhindi and sauté for 5-7 minutes until they begin to soften.
Sprinkle turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the bhindi with the spices.
Cook for another 5-7 minutes until the bhindi is crispy and cooked through.
Add Microgreens:
Gently fold in the mixed microgreens and cook for another 2 minutes until they are wilted and well combined with the bhindi.
Serve:
Remove from heat and drizzle with fresh lemon juice if desired.
Serve hot with roti, paratha, or as a side dish with rice and dal.