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 MASALA
A popular Indian stir fry dish, bhindi masalsa has okra cooked to perfection with sweet onion, tangy tomatoes and warm spices
Provided by Archana Mundhe
Categories Entree Main Course
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 157 kcal, Carbohydrate 14 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 893 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
INDIAN OKRA FRY (BHINDI)
I love okra, and when I ran across this recipe while preparing for ZWT8, just knew I had to try it. "Minimal spices and clean flavors are the key factors that make today's dish an all time favorite. Okra aka Bhindi aka Bendakaya is a much cherished Indian vegetable. This Andhra style okra fry recipe is great because of its simplicity and tantalizing flavors. The tempering ingredients along with the roasting of the okra yield an incredible flavor. Do try this Indian vegetable recipe which makes for a delectable side with rice and sambar or pappu pulusu and rotis" From Sailu's Kitchen.
Provided by Jostlori
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the mustard seeds, let them splutter, add the cumin seeds and let them brown. Add the curry leaves, dry red chilies and garlic cloves, stir them for few seconds.
- Add the chopped onions and saute till transparent. Add the okra and turmeric pwd and combine. Saute on medium high heat for 3-4 minutes. Reduce to low flame, add a tbsp of yogurt or lemon juice (to reduce slime) and let it cook for 4-5 mts. Stir occasionally so that they don't burn.
- Reduce flame and cook till the okra turns soft. This could take about 15-20 mts of slow roasting. Season with salt and turn off flame.
- Serve hot with steamed rice or rotis.
Nutrition Facts : Calories 182, Fat 10.9, SaturatedFat 1.4, Sodium 17.7, Carbohydrate 20.1, Fiber 5.6, Sugar 6.2, Protein 4.4
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