Steamed Rice with Bhindi Masala

Ingredients(for 1 medium plate of steamed rice with 1 bowl bhindi masala)

• 1 cup Basmati Rice (chawal)
• 250 grams Bhindi (Okra) (fresh, tender)
• 1 medium Onion (finely sliced, pyaz)
• 1 medium Tomato (chopped, tamatar)
• 1.5 tbsp Mustard Oil (sarson ka tel (can use sunflower oil))
• 1/2 tsp Cumin Seeds (jeera)
• 1/4 tsp Turmeric Powder (haldi)
• 1/2 tsp Red Chili Powder (lal mirch)
• 1 tsp Coriander Powder (dhania powder)
• 1/2 tsp Garam Masala (optional, for extra aroma) - optional
• to taste Salt (namak)
• 2 cups Water (for rice)
• 1 tbsp Fresh Coriander Leaves (hara dhania, chopped, for garnish) - optional

Instructions

1. 1

   Wash basmati rice thoroughly and soak for 10 minutes. In a saucepan, bring 2 cups water to a boil. Drain rice and add to boiling water. Cover and cook on low flame until rice is tender and water is absorbed (about 10-12 minutes). Fluff gently with a fork.

   15 minutes

   Use a heavy-bottomed pan for even cooking and prevent sticking.

2. 2

   Wash bhindi well, pat completely dry with a clean cloth, and cut into 1-inch pieces. Ensure bhindi is dry to avoid sliminess during cooking.

   5 minutes

   Drying bhindi thoroughly is key to a non-sticky sabzi.

3. 3

   Heat mustard oil in a kadhai or non-stick pan. Add cumin seeds and let them splutter. Add sliced onions and sauté until golden brown.

   3 minutes

   Mustard oil adds authentic flavor; heat until it smokes lightly for best taste.

4. 4

   Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until tomatoes soften and oil separates.

   4 minutes

   Cook masala until oil separates for deeper flavor.