Bhindi Bhuna (Okra Bhuna) with Daal and Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g okra, sliced
- 150 g red split lentils
- 300 g basmati rice
- 1 onion, finely sliced
- 3 tbsp mustard oil
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 533 kcal
- Protein
- 17.3 g
- Carbohydrate
- 87.4 g
- of which sugars
- 4.3 g
- Fat
- 11.7 g
- of which saturates
- 1.5 g
- Fibre
- 7.3 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the red split lentils in a pan with half the ground turmeric and 600ml water, bring to the boil and simmer for 20 minutes until soft.
- 2
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 3
Heat the mustard oil in a frying pan and fry the okra over fairly high heat for 8 minutes, stirring only occasionally, until browned and no longer slimy.
- 4
Add the onion and garlic cloves and fry for 6 minutes until softened, then stir in the remaining ground turmeric and the chilli powder and cook for 6 minutes, stirring often, until the mixture is dry.
- 5
Serve the okra bhuna alongside the dal and rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.