Delicious Pakistani Okra Food

BHINDI MASALA

Steps:

• Heat about an inch and a half of oil in a small pot and fry the bhindi in batches until it is a dark forest-y green, drain well on paper towels to remove excess oil.
• Add a splash of oil into a medium saucepan or wok and put the pan on medium heat
• Once the oil is hot enough add the sliced onion and saute till translucent
• Stir in the ginger and garlic pastes, sauteeing for about a minute
• In go the spices and cook them for about 30 seconds
• Add the tomatoes and cook till they make a "masala" or paste and the oil rises above the masala.
• Gently mix in your bhindi and add 4-5 diced green chillies.
• Cook on low for ten minutes, adjust seasoning and serve w hot chapati.

EASY & AUTHENTIC BHINDI MASALA (OKRA CURRY)

Steps:

• Wash and dry the okra. Chop the okra into 1/2-3/4 inch pieces, discarding the stems. The easiest way to do this is to line a few of them up and cut them at the same time. Sprinkle 1/4 tsp salt on the okra and mix. Set aside.
• Heat a wide-bottomed skillet over medium-high heat and add the oil. Once hot, add half of the chopped okra. Stir-fry the okra, stirring occasionally, for 4-5 minutes or until the slime disappears and the okra starts to crisp and brown. I like to sprinkle a bit more salt on the okra here. Use a slotted spoon to remove the okra from the pan and set it aside. Repeat with the remaining batch. Remove the pan from heat, and wipe clean to remove any excess seeds, if needed.
• Heat another 2 tbsp of oil over high heat and add the onions. Sauté until the onions turn golden, about 10 minutes. If the onions start sticking to the bottom of the pan, deglaze with a tablespoon or 2 of water. And add the garlic and ginger, if using, and sauté for 30 seconds. Add the cubed tomatoes and cook until the tomatoes soften, about 3 minutes. Stir in the remaining 3/4 tsp salt, cumin seeds and spice powders (coriander, cumin, turmeric and red chili). The oil should start separating from the masala or base of the curry. Add the fried okra and green chili pepper. Sauté for 2 minutes. Taste and adjust salt.
• Lower the heat and allow the okra to simmer for a few minutes, stirring occasionally. Garnish with cilantro and a squeeze of lemon, if desired. This dry curry is typically served with roti, naan, or other bread but can also be eaten as a side with rice.

BEEF AND OKRA STEW

Steps:

• Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
• Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.

DELICIOUS PAKISTANI OKRA RECIPE

Steps:

• Heat 1 and 1/2 Tbsp of oil in a fry pan on high heat.
• Add Okra and let it cook until some okay start to go brown (about 5 mintues); stirring frequently.
• Remove Okra from the pan and set aside on a plate.
• Put the remaining oil in the pan.
• Add sliced onions, cumin seeds, green chillis and red pepper flakes and stir on high heat untill onions start to turn brown.
• Add salt, turmeric, chilli powder, tomatoes then stir and mix well. Cook for 1-2 minutes.
• Add okra and tamarind and mix things together well.
• Cover and simmier on low - med heat for 30 minutes.
• Serve hot with roti or rice with dhal.
• Enjoy !

PAN-SEARED OKRA WITH BACON

Steps:

• Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
• Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
• Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

SPICED OKRA CURRY

Steps:

• Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently - this will disappear and the tomatoes will become pulpy, about 10 mins.
• Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.

PAKISTANI STYLE BHINDI KA SALAN (OKRA/LADYFINGER CURRY)

Steps:

• Heat oil in a pan. Fry onions in it till they turn golden brown.
• Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates.
• Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat.
• Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes.
• Once the oil seperates your "bhindi" is done.
• Enjoy with yogurt, roti & sliced cucumber.