Bhindi masala is one of my most favorite veggie dish. The okras are stir-fried with an onion-tomato masala mixture to make a very tasty side dish for chapatis and rice. Hope you give this a try.
Ingredients (Serves 4)
- Vendakka / Okra / Bhindi – 25 – 30
- Oil – 2 – 3 tbsp
- Cumin seeds – 1/4 tsp
- Onion – 1 medium, thinly sliced and halved
- Green chilies – 1- 2, slit
- Ginger-garlic paste – 1.5 tsp
- Turmeric powder – 1/4 tsp
- Kashmiri chilly powder – 1/2-3/4 tsp
- Coriander powder – 1.5 tsp
- Garam masala powder – 1/2 tsp
- Amchur powder – 1 – 2 pinches (Optional)
- Tomato – 1 medium-large, chopped
- Kasuri methi – 1/2 tsp, crushed
- Salt – To taste
- Cilantro – 2 – 3 tbsp, to garnish
1. Wash the okras well and pat dry. Cut the okra to half lengthwise and then slice each halves again. Keep aside.
2. Heat 1 tbsp oil in a non-stick pan. Stir in the okra slices, little salt and stir-fry until they are done (this is done to prevent them from getting slimy. If you want, you can skip this step and add them after step 3 ). It would not take more than 10 – 11 minutes at medium heat. Transfer to a plate and keep aside.
3. Heat 1 –1.5 tbsp oil in the same pan at medium heat. Splutter cumin seeds and add sliced onion, green chilies and little salt. Stir for a minute and add ginger-garlic paste. Stir-fry until the onions turn lightly brown. Now add the chopped tomatoes. Cook for two minutes. Add turmeric powder, chilly powder, coriander powder, garam masala powder and amchur powder. Stir until the raw smell of masala powders is gone. Check for salt.
4. Stir in the cooked okra and dried kasoori methi. Mix everything well and stir-fry for 2 – 3 minutes at medium-high heat. Switch off. You can garnish it with fresh chopped cilantro. Serve hot with chapatis or plain rice.