bhindi

This is a dry fried Indian okra recipe, called bhindi masala. It&#x27;s quick to make and delicious!

Bhindi Masala - Dry Fry Indian Okra

okra

tsp oil

tsp garam masala

salt,

cayenne,

Wash the okra and pat dry or let...

Wash the okra and pat dry or let air dry slightly, this helps keep the okra from getting too slimy. Trim off the tops and tip, then slice into about 1-inch pieces.

Heat a large sillet over medium-low heat. Add...

Heat a large sillet over medium-low heat. Add the oil and the sliced okra. Cook, stirring minimally, until the okra is shrunken in size and golden in places, about 8 minutes.

Add the spices and salt and let fry...

Add the spices and salt and let fry 1-2 additional minutes. Turn off heat and enjoy!

Bhindi masala is a delicious dish made of okra, onions, tomatoes &amp; spices. It is not only easy to make but is super tasty. Serve bhindi masala with roti, plain paratha or plain rice.

Bhindi masala recipe

bhindi ((ladies finger - okra))

cumin seeds ((jeera))

onions ((2 medium) (finely chopped or processed))

green chilli slit ((optional))

ginger garlic (paste

tomatoes ((2 medium) (deseeded & chopped or pureed))

salt ((adjust

turmeric (or haldi)

red chili powder

garam masala

coriander powder ((optional))

½ teaspoon kasuri methi ((dried fenugreek leaves) (optional))

water

coriander leaves (or cilantro (optional))

Rinse bhindi very well under running water &amp; 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. 

Preparation

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 &amp; 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 &amp; coriander powder. Saute until the mixture leaves the sides of the pan.

Pour 6 tablespoons (little less than half cup) water &amp; 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 &amp; bhindi.

Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.&nbsp;

Open the lid and evaporate any excess moisture.

&nbsp;Serve bhindi masala with roti or rice.

How to make bhindi masala

https://www.youtube.com/watch?v=EwO-E2jsXI4

Bhindi masala recipe: https://www.indianhealthyrecipes.com/bhindi-masala-recipe/

Bhindi masala is a simple okra or lady finger recipe made in north indian style. It can be served with roti, chapati or rice.

Music courtesy : https://www.bensound.com

Bhindi masala recipe | Easy bhindi curry recipe | Bhindi recipe

Bhindi Fry is okra sauteed with onions and spices. It&#39;s delicious with roti or works as a side with dal chawal.

Bhindi Fry | Okra sauteed with onions and spices

tbsp avocado oil

ginger (chopped/grated)

green chili, slit

onion

okra (chopped horizontally)

salt

turmeric powder

cumin powder

coriander powder

tsp red chili powder

mango powder (amchoor)

Wash the okra and make sure it is completely dry. You don&#39;t want wet okra to prevent it from getting stringy.

Slice the ends off.

Chop the okra horizontally. Set aside.

Chop the onions. Set aside.

Heat a wok/skillet on medium heat, once hot, add oil, and then add the onions.

Saute the onions until they are slightly golden, about 3 minutes. Stir in between.

Add the okra. Stir.

Add salt after a couple of minutes. Cook the okra for 8-10 minutes stirring in between

This is what you should have.

Now add the ginger, green chlli, and spices... turmeric, cumin, coriander, and red chili powder. Stir well.

Lower the heat to dial 2, cover with a lid and let the okra cook for another 15 minutes. Stir in between.

This is what you should have after 15 minutes.

Add mango powder. Stir. Turn off the stove.

Serve with roti/naan and raita.

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