BHINDI MASALA | OKRA MASALA
Bhindi masala is a delicious dish made of okra, onions, tomatoes & spices. It is not only easy to make but is super tasty. Serve bhindi masala with roti, plain paratha or plain rice.
Provided by Swasthi
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Rinse bhindi very well under running water & drain them.
- Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.
- Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.
- Heat 1½ tablespoons oil in a pan.
- Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At this stage they should be no more sticky & slimy after sauteing.
- Transfer them to a plate and set aside.
- Add 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.
- When they begin to splutter, saute onions and green chili until they turn golden.
- Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.
- Then saute tomatoes with salt until they turn soft and mushy.
- Stir in red chili powder, turmeric, garam masala & coriander powder. Saute until the mixture leaves the sides of the pan.
- Pour 6 tablespoons (little less than half cup) water & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)
- Taste test and add more salt if needed. Stir in the kasuri methi & bhindi.
- Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.
- Open the lid and evaporate any excess moisture.
- Serve bhindi masala with roti or rice.
Nutrition Facts : Calories 166 kcal, Carbohydrate 8 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BHINDI BHAJI
Make and share this Bhindi Bhaji recipe from Food.com.
Provided by Ninnz
Categories Indian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Sauté for 30 seconds.Add chopped bhindi and mix well.
- Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approximately 6-8 minutes. Stir in between occasionally.Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approximately 2 minutes.
- Add red chilli powder, garam masala powder and coriander powder; mix well. Cook for a minute over low flame and turn off the flame.
- Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha.
Nutrition Facts : Calories 109.7, Fat 7.1, SaturatedFat 0.9, Sodium 18.1, Carbohydrate 10.9, Fiber 4.4, Sugar 2.6, Protein 3
BHINDI BHAJI (FRIED STUFFED OKRA)
Has a subtle flavor enhanced by the spices here. Serve as part of a vegetarian meal with dal, rice bread, raita and chutney, or even still just as a side dish.
Provided by grovinchicken
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the chili powder, turmeric, coriander, and salt.
- With a sharp knife, cut lengthwise slit in each okra pod, taking care not to cut completely through.
- Stuff each pod with a little of the spice mixture.
- In a medium saucepan, heat the oil over high heat.
- Add onions and cook, stirring constantly, 12 minutes, or until browned.
- Reduce the heat to low and add the okra.
- Add the water if the mixture seems to dry.
- Cook covered 10 minutes, or until the okra is tender but still retains it's color.
- Serve garnished with fresh coriander and lemons.
Nutrition Facts : Calories 266.3, Fat 21.4, SaturatedFat 2.8, Sodium 329.9, Carbohydrate 22.4, Fiber 8.5, Sugar 4.2, Protein 4
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- Dal Pakwaan. Dal Pakwaan is a simple and healthy Sindhi breakfast made of the regular moong dal and other veggies like tomatoes, onion, and coriander.
- Koki. The most loved breakfast choice for all the Sindhis out there, koki is just like a paratha, but it is a little thicker. Koki is made by the wheat flour, onion, coriander leaves, curry leaves, pomegranate seeds, and lots of desi ghee is added in the batter.
- Kali Mirch Koki. Since we already know how koki is made, kali mirch koki is just addition of kali mirch powder to the normal flour batter. Not taking more than 15 minutes to make, this is like a free burst of air if you are having plain kokis all this while.
- Juar Jo Bathu. Bathu is like a porridge that can be taken with regular breakfast every morning. If you add millets(juar) with a little bit of cardamom powder, then you can keep your body warm during the winter season.
- Dal Paatho Phulko. Moong dal is the most frequently used dal in Sindhi households. Almost most of the dishes that require dal use moong dal only. And one such dish which is again dependent on this ingredient is the daal patho phulko.
- Seyun Patata. Seyun is vermicelli and patata means potato {yes you guessed it right}, this Sindhi dish is a great option for breakfast. It is quickly available, and this dish doesn’t require many ingredients also.
- Seel Bhaji. Seel Bhaji is another favorite vegetarian food that involves most of the veggies. They are simply mixed and then cooked together with Indian herbs and spices in the pressure cooker.
- Bhuga Chawal. Bhuga Chawal is a dish that is normally had for breakfast. This is because it is made of nutrients rich vegetables such as onions and tomatoes.
- Vaishnu Bhaji. Vaishnu Bhaji means Veg Bhaji. This means all the vegetables that go along together can be cooked together in this dish. The Vaishnu bhaji is quite delicious as it is cooked with various spices.
- Dodo. Juwar Jo Dodo: This is a great gluten-free flatbread option for the Sindhis. This is flavored with green chilies and fenugreek leaves. Also, these dodas are cooked in ghee till they become crispy.
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