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Tuesday, June 2, 2015

Dry Bhindi Masala

Okra has been a part of Indian cuisine for ages. It is rich in fiber content and this is the major benefit of this veggie. I am sharing the recipe of one of the dish prepared from okra as a major ingredient. "Dry Bhindi Masala" is a  North Indian dry side dish for all kinds of Indian Breads. It takes very few minutes to prepare and also good for health since it contain less amount of oil. This simple dry curry taste delicious with all the flavors in it.  if you would like to try more dish's of Okra then do check Bhindi Fritters and Dahi Bhindi

Preparation Time : 15 min
Cooking Time       : 20 min
Serves                   : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Ladies Fingers (Okra)
200 - 250 gm
Ginger Garlic Paste
अदरक लहसुन पेस्ट
1/2 tbsp
Garam Masala Powder
गरम मसाला पाउडर
1 tbsp
Coriander Powder
धनिया पाउडर
3/4 tbsp
Turmeric Powder
हल्दी पाउडर
1/2 tbsp
Red Chilli Powder
लाल मिर्च पाउडर
1 tbsp
Amchur Powder(Optional)
आमचूर पाउडर
1/2 tbsp
Kasuri Methi (Optional)
कसूरी मेथी
1 tbsp
3 tbsp
To taste

Preparation :

  1. Wash the ladies finger, dry them and cut into 1 to 2 inch pieces. Heat a skillet add 1 1/2 tbsp oil and fry ladies finger pieces (add little salt) in a very low flame by closing the lid.
  2. You are required to saute them in between in order to avoid it sticking. It will take around 15 minutes to cook properly. When it is crisp and brown remove from the heat and keep aside.
  3. Place a kadai in a gas and heat in a medium flame. Add remaining oil along with ginger garlic paste and sliced onion. Saute nicely and let it fry until golden.
  4. Add finely chopped tomatoes and cook till they are mushy. Add all the spice powders mentioned above and saute for few seconds.
  5. If you feel this mixture has become too dry then add 1/4 cup water and stir. Now its time to add roasted okra's , kasuri methi and salt.
  6. Stir well, when it is dry turn off the flame and serve warm as a side dish for chapathi / Pulka's / Naan / Roti's.

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