Bhindi Sabzi Masala

We love making vegetable curries! Bhindi ( okra) is our all time favorite sabzi – and I like mine with lots of tomatoes !! This is my recipe which requires little oil as I don’t believe in deep frying the bhindi. The reason our ami’s fried bhindi was to remove the sticky lace from it- but hey!! Here’s a hack! Squeeze in some lemon juice and viaola- no lace in there.

Please try this super easy recipe and if you get to make it- do share your feedback!


-Oil 1 tbs

-Bhindi (Okra) ½ kg

-Onion Sliced 2- 3

– Garlic Chopped 1 tbs ( I usually do this andaze se$

-Hari mirchien – 2-3 chopped

-Tomatoes Chopped 2-3

-Namak to taste

-Haldee powder to taste

– Coriander powder ½ tsp

-Lal mirch powder (Red chilli powder) 1 tsp or to taste

-Lemon juice 1-2 tbs

-Qasuri methi (Dried fenugreek leaves) ¼ tsp

-Hari mirch (Green chilies) 2-3

-Hara dhania (Green coriander)


-In pan,add little oil,okra and fry for 4-5 minutes – squeeze in the lemon juice – and set aside.

-In the same pan,add 2 tbsp oil and onion,fry until translucent.

-Add garlic and green chilis ,mix well.

-Add tomatoes,salt,turmeric powder,coriander powder,cumin powder,red chili powder, red chilies and mix well until tomatoes are soft. ( achaye se bhono) – you will get that aroma- ahh

-Add stir fried okra and mix well.

-Add dried fenugreek leaves,green chilies,green coriander – give it some dam- and serve hot with rotis!

Inspired by @foodfusionpakistan-


Shish Tawook (or Shish Taouk) is a traditional Middle Eastern marinated chicken dish. These grilled chicken skewers are incredibly popular in Lebanon, but they are also commonly found in the UAE, Turkey, Egypt, Syria, Iraq and many other ME places.

I attempted these at home with a little twist by adding some more flavors and veggies- and they turned out really delicious!

To look at where this widely popular dish comes from, let’s first take a look at the name. Shish comes from the Turkish word meaning skewers. Tawook is an adaptation on tavuk, which comes from the old Turkish takagu, meaning chicken.

Here’s the recipe ! Enjoy ♥️

Prep time: 20 min

Cooking time: 25 min

Serves: 2-3 people !


-Chicken boneless cubes ½ kg

-Dahi (Yogurt) 1/2 – 3/4 Cup

– Mix veggies- Capsicum, Onions, Tomatoes- cut in cubes

-Olive oil 2 & ½ tbs

-Tomato paste 1 tbs

-Lehsan (Garlic) crushed 1 tsp or use paste

-Namak (Salt) to taste

-Paprika powder 1 tsp

-Kali mirch powder (Black pepper powder) 1 tsp

-Zeera powder (Cumin powder) ½ tsp

-oregano 1 tsp

-Sumac powder 1 tsp (optional)

-Lemon juice 2 tbs


– Skewers


-In bowl,add boneless chicken cubes,yogurt,olive oil,tomato paste,garlic,salt,paprika powder,black pepper powder,cumin powder,dried oregano and mix well.

-Add sumac powder,lemon juice and mix well.

-Cover and let it marinate for 2-3 hours to overnight in fridge.

-Thread chicken boneless cubes along with veggies into skewers.( one of each) – A tip that will help you – dip the wooden skewers in water for around 10-20 min before using them. This will prevent them from burning on the pan:)

-In grill pan,add oil and grill skewers from all sides until done. brush little oil or butter for the glaze!

– Serve hot with boiled rice and salad!

Parsley Salad : chop some fresh parsley, slice some onions thinly. Mix them together and add little olive oil, sumac and lemon juice! Serve as the side.

If you get to cook these at home, please drop me a feedback message. I’d love to hear from you guys.

Happy cooking !