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 | 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
SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)
This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
- While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
- Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 19.6 g, Fat 10.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 302.2 mg, Sugar 3 g
INDIAN CURRIED OKRA
When you think of okra, you usually think of Southern food, but it's really tasty when curried up Indian style.
Provided by Cluich
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the stemsfrom the okra and cut into 1-in. slices.
- Heat the oil in a frying pan, then add the onion and cook for about 10 minutes. Add the okra, chili powder, turmeric, tomato, and salt, and cook, covered, for about a half hour (until the okra is tender).
- Add the garam masala, cardamom, and nutmeg, and continue cooking, stirring frequently, for another couple of minutes. Serve hot.
Nutrition Facts : Calories 221.8, Fat 18.6, SaturatedFat 2.5, Sodium 19.7, Carbohydrate 13.8, Fiber 5.1, Sugar 4.2, Protein 3.2
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