Bhindi Anardana Recipes

BHINDI ANARDANA

Steps:

• Wash, wipe and trim ladyfingers.
• Make a deep slit on one side of the ladyfinger to create a pocket.
• Take off and finely slice onion.
• Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tbsp oil to make a thick paste.
• Stuff the ladyfingers liberally with this masala paste.
• Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
• Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally.
• Sprinkle lemon juice and serve hot.

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.