BHINDI MASALA
Bhindi Masala is a North Indian curried dish made with tender okra pods, piquant onions, tangy tomatoes, bold spices and herbs.
Provided by Dassana Amit
Categories Side Dish
Time 45m
Number Of Ingredients 15
Steps:
- Rinse the bhindi (okra) well in water for a couple of times.
- Dry them on a large plate on their own or wipe with a kitchen towel. Make sure there is no moisture or water on the okra pods.
- Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.
- Also chop onions and tomatoes. Keep aside.
- Make a paste of ginger and garlic in mortar-pestle and keep aside.
- Heat 2 tbsp oil in a kadai (wok) or pan.
- Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
- Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.
- All the oil will be used up. So add 1 tbsp oil to the same pan.
- Add chopped onions and saute stirring often till they become translucent.
- Add the ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic disappears.
- Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy.
- If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.
- All the above cooking is done in a open pan and you don't need to cover the pan with the lid.
- Add all the dry ground spice powders one by one.
- Mix well and saute for a few seconds.
- Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well.
- Cook for about 2 minutes. Stir in between.
- Then switch off the flame and add chopped coriander leaves. Mix again.
- Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan. It can also be packed for lunch box. It also makes for a nice side dish with any North Indian meal.
Nutrition Facts : Calories 176 kcal, Carbohydrate 11 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 403 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BHINDI ANARDANA
Make and share this Bhindi Anardana recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash, wipe and trim ladyfingers.
- Make a deep slit on one side of the ladyfinger to create a pocket.
- Take off and finely slice onion.
- Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tbsp oil to make a thick paste.
- Stuff the ladyfingers liberally with this masala paste.
- Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
- Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally.
- Sprinkle lemon juice and serve hot.
Nutrition Facts : Calories 486.6, Fat 19.6, SaturatedFat 4.5, Cholesterol 221, Sodium 161.5, Carbohydrate 66.9, Fiber 2.5, Sugar 28.6, Protein 11.5
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