Bhindi Sabzi Food
PAN ROASTED OKRA WITH ONIONS AND FIVE SPICES 'BHINDI SABZI'
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.
- Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.
- Combine cumin, mustard, fennel and sesame seeds and red pepper flakes.
OKRA WITH COCONUT (MASALA BHINDI SABJI)
This slightly sweetish okra curry is an adapted version (I reduced the salt slightly and increased the coconut a little bit)of a Vedish cookbook that I borrowed from my BF's brother, who brought it from a Hari Krishna. I served this together with my Zucchini Raita, JoyfulCook's Unforgetable Potato Curry, storebought lime pickle and storebought chappatis. Everything went wonderful together as this curry is slightly sweet, the potato curry hot, the raita sour and creamy and the pickle sour and hot.
Provided by tigerduck
Categories Coconut
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash okra, dry, cut off the two ends and discard. Slice into 1/5 inch (5 mm pieces). Put into a bowl and mix with the ground coriander, the turmeric, the cayenne pepper and the salt.
- Heat 2 tbsp ghee or oil in a large skillet or wok. When hot, add cumin seeds and mustard seeds and cover with a lid, as the mustard seeds may jump out of the skillet/wok otherwise. When mustard seeds popped (takes only a few seconds) add asafoetida, stir.
- Add half of the okra and fry for 3-4 minutes. Add half of the sugar and coconut, stir and remove from pan.
- Heat another 2 tbsp ghee or oil. When hot, add remaining okra and fry for 3-4 minutes. Add the remaining sugar and coconut. Add the removed coconut as well. Fry until okra is slighly browned and cooked through. Add the lemon juice and check if more salt is necessary before you serve this as part of an Indian meal.
Nutrition Facts : Calories 261.6, Fat 20.5, SaturatedFat 14, Cholesterol 32.8, Sodium 747.4, Carbohydrate 19.5, Fiber 8.3, Sugar 5.3, Protein 5
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- Heat oil in a large skillet over medium. Add ajwain seeds and cook, stirring, until golden brown, about 1 minute. Add turmeric and asafetida and swirl skillet to combine, then add chile. Increase heat to high; add okra, coriander, and fennel seeds and toss gently with a metal or other heatproof spatula (you don’t want to smash the okra). Reduce heat to medium and spread out okra in an even layer. Cook, tossing halfway through, until starting to brown, about 10 minutes total. (Tossing instead of stirring is the best way to keep the okra intact and from getting gummy.) Season with salt and continue to cook, turning occasionally, until lightly charred, about 5 minutes longer. (Okra may look gummy at first, but eventually it will start to char).
- Remove okra from heat; gently mix in amchoor and add lime juice to taste. Season with more salt if needed.
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- To prepare this bhindi recipe, wash the bhindi under cold running water and let it dry completely. Once done, chop the bhindis into small round pieces. Then add oil in a non-stick pan and heat it over medium flame. Once the oil is sufficiently hot, add the chopped bhindi and salt in it.
- Cook the bhindi over a low flame and keep stirring continuously. After a while, cover the pan with a lid and allow the bhindi to cook in some steam. In the meantime, chop some coriander leaves, green chillies and ginger julienne to garnish this traditional okra recipe. Check after a few minutes.
- Once the bhindi is almost done, sprinkle pepper powder and toss it once again. Switch off the gas once the bhindi is properly cooked. Transfer it in a serving bowl and pair it with hot Rotis. It tastes best when served with raita.
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- Wash and dry okra. Ensure that there is no moisture left in it. Chop the okra into small pieces. Finely chop green chilies and make thin slices of onion.
- Heat oil in a pan. Add cumin seeds saute for a few seconds. Next, add the onion slices and cook till they become translucent.
- Once the onion is done, add okra and green chilies to the pan. Saute for 3-4 minutes. Add turmeric powder, coriander powder, mix and cook (uncovered) for around 20 minutes or till the okra is cooked nicely. Keep on stirring occasionally
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