Okra | Bhindi Masala
Bhindi Masala is a spicy, tangy blend of bhindi aka okra that is cooked in blend of aromatic spices and yogurt.
Servings: 4
Ingredients
- 2 nos Onions- sliced medium
- 2 nos Tomatoes - Sliced Medium
- 2 cups Bhindi - slit and sliced
- 2 Tbs Curd/yogurt
- 4 Tbs Oil
- 1/2 inch Ginger - sliced
- 2 tsp garam masala
- 2 tsp Cumin and Coriander powder
- 1 tsp chilli powder to taste
- 1 tsp Turmeric powder
- salt to taste
- Cilantro for garnish
Whole Masala
- 1 tsp Fennel seeds – 2tsp
- 1 nos Javitri/mace
- 4 nos cloves
- 1/2 inch cinnamon
Instructions
- In a pan or a tava add 2-3 tsp oil and saute the bhindi until 3/4 th cooked. Remove the bhindi on to a plate.
- In the same pan add the remaining oil and add in the fennel seeds. When it starts crackling add in all the dry masalas. Once aroma starts releasing...
- Add in the turmeric powder, salt and the sliced onion. Fry until soft. It takes about 2-3 minutes.
- Now add the sliced tomatoes to the mix and let it cook for 10 minute. At that point, oil starts releasing from the sides.
- Now add the other ground spices - Chilli powder, Cumin and Coriander powder, gram masala to the dish and stir well.
- Cook it for couple of minutes, stirring occasionally. Then add in the yogurt and mix well. Let it cook for couple of more minutes.
- Now add the fried bhindi and required salt combine to mix well for about another 10 minutes in med heat.
- Garnish with sliced ginger and chopped coriander. Serve with your choice of roti or rice.
Notes
- I like to fry the bhindi in oil first. It will make bhindi is cooked less slimy
- I sau·téd the bhindi on a tava with some oil. Do not add salt as it will start sweating.
- This bhindi masala pairs well with chapati, paratha or rice for a hearty meal.
- Make a vegan version by skipping the curd/yogurt.