Masala Bhindi Recipe
Bhindi/Okra/Lady’s Finger is a quintessential mainstay of Indian households. Apart from being versatile, it is fast and easy to cook. Although it tends to be sticky(mucilage) on cutting, the stickiness has some beneficial health effects, apart from acting as a thickening agent. It lowers cholesterol, regulates insulin levels, and contains vitamin B and fibres, which facilitates internal cleansing.
The key is to choose tender green okra and when you snap the pointed end, it should break off effortlessly. Roasting on low flame with a tablespoon of oil is good enough and it brings out the flavour and also serves to reduce the slime. Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may also help. Also ensure that you wash the okra and pat dry with no trace of moisture before your chop them. Masala Bhindi is a very easy recipe, and the main step involved in it is the frying of the vegetable. And the best part is that it does not require the use of excess oil. So even the health conscious folks don’t need to think twice before going for this delicious recipe. Cooking in a pressure cooker should be avoided, as it can lead to overcooking. It can be served hot with Rotis, Paranthas, cucumber raita or curds. The seasoning may vary,but the real flavour of the vegetable never fails to shine through. The spices and gravy serve to enhance the taste. In this particular recipe, the tanginess of the tomato complements the slight sweetness of Bhindi quite well. So give this one a try as it is sure to be a crowd-pleaser.
How to make Masala Bhindi Recipe
|Ladyfinger (bhindi)||500 grams|
|Onion (payaz), sliced||1 cup|
|Tomato (tamater), chopped||½ cup|
|Green chillies (hari mirch), slit 3||3-4|
|Garlic (lahsan)||1 tea spoon|
|Ginger (adrakh)||1 tea spoon|
|Fennel seeds (saunf)||½ tea spoon|
|Cumin seeds (jeera)||½ tea spoon|
|Red chilli powder (lal mirch)||½ tea spoon|
|Hot spices (garam masala)||½ tea spoon|
|Coriander (hara dhaniya) leaves, finely chopped||2 table spoon|
|Vegetable oil||for frying|
|Salt (namak)||to taste|
- 1. Wash and cut lady finger into 3” pieces.
- 2. Fry the lady finger in hot oil till brown.
- 3. Drain excess oil on paper towel and set aside.
- 4. Now take 2 table spoons of oil in another pan and heat it.
- 5. Add fennel and cumin seeds and stir it.
- 6. Now add sliced onions, ginger and garlic and fry it till brown in colour.
- 7. Add chopped tomato, slit chillies, red chilli powder and salt.
- 8. Cook covered on low flame till tomatoes become soft.
- 9. Add little water to prevent the mixture from sticking the pan.
- 10. Add fried ladyfinger and hot spices and toss gently.
- 11. Cook it for 2 minutes and sprinkle the coriander leaves.