Bhindi is one of the most common vegetables of India. Bhindi has the most no. of fans as well as haters. There are so many recipes with bhindi. But bhindi masala is one of the most famous recipe among all. This bhindi masala recipe is best mixture of Indian spices. The little bit tangy and spicy flavor makes it best for both roti and rice. But roti is my personal favorite with bhindi masala. You can make the masala in advance and can preserve it in the refrigerator. All you have to do is before you guest arrive, fry the bhindis and toss with the masala and your bhindi masala is ready. You can add it to yor special veg thali for special occasions also. So try out this recipe today.
Tips : when you are using bhindi in any recipes don't forget to wash them and dry properly with a towel to prevent the stickiness of bhindi.
Ingredients :
Bhindi- 250 gms or 8 - 9 nos.
Onion- 2 medium
Tomato - 1 large
Ginger garlic paste- 1 tbsp
Green chilli - 1 - 2nos
Bayleaf - 1
Clove - 1
Green cardamom - 1
Cinnamon stick - 1/2 inch long
Jeera or cumin seeds- 1 tsp
Carom seeds/ajwain- 1/2 tsp
Curd - 3 tbsp
Red chili powder - 1 tsp
Besan/gram flour - 1tsp
Haldi/turmeric powder - 1/4th tsp
Dhania/coriander powder - 1 tsp
Garam masala - 1/2 tsp
Kasoori methi - 1 tbsp
Coriander leaves - chopped 2 tbsp
Mustard oil
Salt as per taste
Method:
First of all rinse the bhindi/okra and dry them well with a towel.
Cut them into halves. If you are taking small bhindi, then let them be. Slightly slit the bhindi.
Now take a pan or kadai. Add 2 tbsp oil. Fry the bhindi on medium flame. Add little bit turmeric powder and salt.
Fry 2-3 minutes from both the side. When bhindi turns lightly golden brown, turn off the flame and keep them aside.
On the other side blend the tomato with the green chillies.
Heat the same pan/kadai again. Add oil. Add jeera, ajwain, cardamom, cinnamon, clove, bayleaf. Keep the flame low. Saute the whole spices until you smell the aroma of spices.
Now add the chopped onions. Fry in low medium flame. Keep the onions little bit undone so that you can feel the crunch of onion.
Add ginger garlic paste. Add little bit of kashmiri red chilli powder. Sauté it untill the raw aromas of ginger garlic gone.
Add tomato and green chilli puree. Add salt according to your taste. Cover and cook on low flame for 8-10 minutes or until the oil comes out.
Now in a bowl take 3 tbsp curd, turmeric powder, chilli powder and besan/gram flour. Mix it well.
When the masala is done add the curd mixture. Keep the flame low. Mix it well. Cover and cook for 2 minutes. Add the bhindi, mix well, again cover and cook for 2-3 minutes. If you want to add some water add little bit water in this step.
After 2-3 minutes remove the cover. Add garam masala and Kasoori methi. Toss it well.
Finish it with chopped coriander leaves. Serve hot with chapati or steamed rice.
Comments