Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish No Onion No Garlic Special Okra / Bhindi Masala

No Onion No Garlic Special Okra / Bhindi Masala

Name: How to cook No Onion No Garlic Special Okra / Bhindi Masala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

No Onion No Garlic Special Okra / Bhindi Masala

#ga24 #orissa #okra There are various ways of cooking Okra or Bhindi Masala. Today I am sharing a no onion no garlic version of bhindi masala.This Indian vegetarian dish can be served as a side with rice and dal, roti or paratha and tastes delicious.

Ingredient

Food ration :

4 servings

Cooking time :

20 minutes

300 gms

Okra (Bhindi)

2 tsp

posto (poppy seed)

2 tsp

mustard seeds

4-5 tbsp

mustard oil

1/2 tsp

salt or as needed

1 tsp

sugar

1/2 tsp

turmeric powder

1 tsp

Kashmiri Red Chilli Powder

3-4

green chillies

1 tbsp

chickpea flour (besan)

1/4 th tsp

fennel seeds

1/4 th tsp

black onion seeds (kalonji)

5-6

cashewnuts

medium tomatoes chopped

1/2 cup

water

1 tbsp

coriander chopped finely

Cooking instructions

* Step 1

Wash the bhindi.Pat dry and chop off both ends. Cut them into medium size pieces. Marinate bhindi with besan, 1/4 th tsp turmeric powder, 1/2 tsp Kashmiri Red Chilli Powder, 1/4 th tsp salt.Drizzle some water so that the marinade sticks to bhindi.Set aside for 10 minutes.

* Step 2

Soak mustard in warm water for 10 minutes.Dry grind posto and cashewnuts. Add soaked mustard seeds to it.Add 1/4 th cup water, 1 green chilli and 1/4 th tsp salt.Grind to a smooth paste.Chop tomatoes into small pieces. Set aside.Now heat 2 tbsp mustard oil and stir fry the marinated bhindi/ okra for 5 to 7 minutes on high to medium flame. When it is cooked, remove from.oil. Bhindi should not lose its colour.

* Step 3

To the same pan, add 2 tbsp more mustard oil.When the oil is heated, sprinkle kalonji and fennel seeds.When they crackle, Add the chopped tomatoes. Sprinkle 1/4 th tsp salt and fry in low flame till tomato turns mushy. Now add the ground mustard, posto and cashewnut paste.Add turmeric powder, Kashmiri Red Chilli Powder, salt and sugar to taste. Stir fry for 2 minutes and add 1/2 cup water.Cook till the gravy thickens.

* Step 4

Add the fried bhindi. Cook in low flame for 2 minutes till masala coats bhindi.Add some slit green chillies and sprinkle chopped coriander. Drizzle 1 tsp mustard oil and give it a mix.Serve hot with rice and dal, or with roti or paratha in lunch or dinner.