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
Bhindi Masala is a North Indian curried dish made with tender okra pods, piquant onions, tangy tomatoes, bold spices and herbs.
Provided by Dassana Amit
Categories Side Dish
Time 45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 176 kcal, Carbohydrate 11 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 403 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BHINDI MASALA (SPICY OKRA CURRY)
Traditional spicy okra curry that everyone loves. It's best with Indian bread (naan or paratha) or rice. My mom says this is brain food!
Provided by vburrito
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
- Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 15.8 g, Fat 3.9 g, Fiber 5.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 596.5 mg, Sugar 5.6 g
BHINDI MASALA (OKRA WITH RED ONION AND TOMATO)
Ready in less than 30 minutes, bhindi masala is a hot and spicy vegetarian main dish perfect for any weeknight. Okra often gets a bad rap, but in this recipe, searing it in ghee preserves its structure, adds texture and seals any potential stickiness. Onion, tomato, red chile powder, ginger and garlic come together to make this a zinger of a dish. Finishing with lime juice adds fresh tartness that balances the heat. If you can't find fresh okra, frozen works just as well.
Provided by Zainab Shah
Categories dinner, lunch, main course, side dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 13
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.
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- Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.
- Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden. Add the green chillies and saute for half a minute.
- Add the bhindi and sprinkle the red chilli, coriander and turmeric powders. Mix well. Cook covered over low heat stirring occasionally.
- Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.
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