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Home Dish Bhindi Masala

Bhindi Masala

Name: How to cook 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

Bhindi Masala

#AR Bhindi / Okra or Ladies Finger is a popular summer vegetable in India. This simple vegetable can be made extremely delicious with few ingredients available in our pantry.Bhindi Masala is a delicious North Indian gravy based dish and a popular summertime recipe.It is made with low calorie and nutritious bhindi or okra which is simmered in a spiced yogurt onion tomato masala and flavoured with spices and fresh and dry herbs.The taste is mildly tangy with a hint of sweetness and cooked in a semi - thick gravy. This recipe makes for a great lunch box option or can be served in lunch or dinner and pairs well with roti, paratha or any Indian flatbread and also as a side with steamed or jeera rice for a light summertime meal.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

250 gms

bhindi / okra

1 medium

onion chopped finely

1.5 tsp

ginger garlic paste

2 tbsp

yogurt

2 tbsp

tomato puree

small tomato chopped

1 tbsp

sesame seeds or 5-6 cashewnuts paste

1 tsp

malai or fresh cream

green and red chillies

dry red chilli

3-4 tbsp

oil

1 tsp

cumin seeds

1 pinch

hing / asafoetida

1/2 tsp

turmeric powder

1 tsp

coriander powder

1/2 tsp

fennel seed powder

1 tsp

Kashmiri Red Chilli Powder

1/2 tsp

garam masala powder

1 tsp

kasoori methi crushed

As needed

salt to taste

1/4

th tsp sugar

1 tbsp

coriander chopped finely

Cooking instructions

* Step 1

Bhindi or okra is difficult to handle as it releases a sticky latex while cooking. So it is important to wash,pat dry it completely in a kitchen towel and then chop it.Another thing is to fry it before adding it to the gravy.This helps to extract all the moisture from the bhindi.Cut off the stem and thin bottom part of bhindi.Then chop diagonally into 1.5 inch long pieces. Smear turmeric. Heat 1.5 tbsp oil in a pan.Sprinkle salt and shallow fry bhindi in medium-high flame till tender.

* Step 2

Fry bhindi for 7-8 minutes till they shrink and become light brown in colour.Remove in a plate and set aside.In the same pan add 1 tbsp more oil and heat it.Sprinkle cumin seeds, 1 dry red chilli and saute.When they splutter,remove the dry red chilli and sprinkle hing.Add chopped onion and saute till golden brown.Add 1 chopped tomato and saute.Blend curd with sesame seeds or cashewnuts. Add this to the frying onion.Also add ginger garlic paste and saute.

* Step 3

Add tomato puree,fresh cream or malai,all the dry spice powders,crushed kasoori methi, salt and sugar to taste and stir well.Saute over medium heat till all the spices are well combined and oil separates.Add 1/4 th cup water or as needed and mix it well.Let the gravy come to a boil.When the gravy is partially thick, add the fried okra /bhindi.Mix well and simmer for 2 minutes.

* Step 4

Sprinkle garam masala and chopped coriander and mix well. Garnish with slit green and red chillies.Serve hot as a side with rice and dal, jeera rice, with chapati,roti,or any Indian flatbread.