Bhindi Masala Food

BHINDI MASALA | OKRA MASALA

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.

BHINDI MASALA

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.

BHINDI MASALA

Steps:

• Rinse and completely dry okra with paper towels. Use a clean dry cutting board and knife, cut dried okra into diagonally sliced pieces, discarding the top and the bottom. If you notice the knife getting sticky, wipe it clean with paper towels.
• Heat half of the oil in a medium nonstick pan. Add okra and saute uncovered for 8 to 10 minutes stirring a few times, until the okra is almost cooked but still has a slight crunch to it. Do not over-stir. Take the okra out and reserve. In the same pan add the remaining oil.
• Add cumin seeds and allow them to sizzle. Add sliced onion and cook for 4 to 5 minutes, stirring frequently.
• Add ginger, garlic, tomatoes and mix well. Add salt, turmeric, red chili powder, ground coriander, and garam masala mix well. Cook for 2 minutes or just until the onions start to soften a bit.
• Add the reserved okra and cook uncovered for 2 to 3 minutes, or until the okra is cooked to your desired consistency.

BHINDI MASALA (OKRA WITH RED ONION AND TOMATO)

Steps:

• In a medium (9-inch) frying pan or wok, heat 2 tablespoons ghee over medium-high for 30 to 45 seconds or until it has melted. Add okra and cook undisturbed for 5 minutes or until okra starts to brown around the edges. (Cooking okra undisturbed helps eliminate the gooeyness.) Stir once so the sides with less color can brown next, then cook for another 5 minutes or until all the okra is brown around the edges. (This may take slightly longer if using frozen okra.) Remove with a slotted spoon and set aside.
• Add the remaining 1 tablespoon ghee to the same frying pan and heat over medium-high until it melts. Add ginger and garlic and stir for about 30 seconds, until the raw smell dissipates. Add onion and cook, stirring frequently, until onions begin to soften, about 3 to 5 minutes. (The onions should still have a little bite.)
• Lower the heat to medium and add red chile, coriander and turmeric, and stir until the masalas are uniformly mixed with the onion, about 30 seconds. Add tomato and salt. Continue cooking on medium until tomatoes break down, about 5 minutes.
• Add okra back to the pan and mix until incorporated. Sprinkle with lime juice and garam masala. Serve with roti, store-bought pita or by itself.

OKRA/BHINDI MASALA (INDIAN-PUNJABI STYLE)

Steps:

• Dice the onions .
• Dice the tomotoes.
• Chop the chillies and corainder.
• Slice Bhindi ( Okra) in long pieces.
• Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. ( If you wish you can also deep fry the bhindi pieces).
• Keep the fried bhindi aside.
• Heat 3 spoons of oil in a pan. Add the Bay leaves and cloves.
• After a minute add onions and fry them until light brown.
• Add the chopped green chilli pieces .
• Add the ginger-garlic paste and fry for one minute.
• Add Garam masala and fry for 2 minutes.
• Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan.
• Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
• Sprinkle some more garam masala on top .
• Garnish with coriander leaves and serve hot.

CHARISHMA'S VERY TASTY BHINDI MASALA

Steps:

• Heat oil in a wok.
• Once hot, toss in the cumin and mustard seeds. Allow to splutter.
• Once it stops spluttering, add green chilli and onions. Stir-fry on medium heat until browned. Remove from heat and keep aside in a plate.
• Pour 1/4 cup of oil in the same wok.
• Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty.
• Remove the okra from heat, once fried and lightly browned.
• Add the sauteed onion mixture back to the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
• Now, add all the masala {spice} powders and mix well.
• Allow to cook for 5 minutes.
• Add the chopped tomatoes, mix well and cover the wok. Allow the flavours to blend well and the tomatoes to cook until softened. This takes about 7 minutes.
• Uncover, add salt and mix well.
• Allow to cook for 2 minutes on medium heat.
• Remove from flame and serve hot with rotis.
• Enjoy!