Bhindi Ki Shorba - Okra Soup

Ingredients

Fresh coriander leaves

a handful, chopped

Oil

2 tablespoons

Salt

to taste

Garam masala

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Cumin seeds

1 teaspoon

Green chillies

2, chopped

Ginger

1 inch piece, minced

Garlic

4 cloves, minced

Onion

1 large, finely chopped

Tomatoes

2 large, chopped

Okra (bhindi)

250 grams, chopped

Instructions

1. Rinse the okra under cold water and pat dry using a kitchen towel. Cut into small pieces, discarding both ends.
2. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds. Allow them to crackle.
3. Add the finely chopped onions, minced garlic, minced ginger, and chopped green chillies. Sauté until the onions turn a beautiful golden brown.
4. Mix in the chopped tomatoes. Cook until they turn soft and mushy.
5. Stir in the turmeric powder, coriander powder, and garam masala. Mix well to ensure all the ingredients are well coated with the spices.
6. Add the chopped okra to the pan and sauté for a few minutes until it starts to soften.
7. Pour in enough water to just cover the okra. Reduce the heat to low, cover the pan, and allow it to simmer for about 20 minutes.
8. Once the okra is fully cooked and the soup has thickened to your liking, season with salt.
9. Garnish with freshly chopped coriander leaves just before serving. Enjoy your Bhindi Ki Shorba hot with a side of naan or rice.