Bhindi Masala/Okra Masala Stir Fry

Okra/Bhindi is a much cherished Indian vegetable in mostly homes and can be made and enjoyed in many avatars like stuffed okra, crispy okra.

Bhindi/Okra is one of the our favorite dry sabzi/side-dish since childhood and goes well with any dal, gravy or hot parathas. Bhindi fry was my all time preferred sabzi along with parathas and mango pickle for tiffin box in my childhood. 🙂

So let’s try my version of this recipe and make delectable side dish with any dal, gravy or hot roots/parathas.

Cuisine: Indian

Recipe type: Side-dish

Author: Rateka

bhindi

Prep Time: 15 mins

Cook time: 25-30 mins

Serves: 3

Level of cooking: Easy

INGREDIENTS:

  • 1/2 kg Okra/bhindi
  • 1 medium-sized onion finely chopped (optional)
  • 1/2 tsp Zeera/cumin seeds
  • A pinch of heeng/asofoetida
  • 1-2 green chillies finely chopped
  • 1/4 tsp turmeric powder
  • 1-2 tbsp coriander powder
  • 1 tsp red chili powder
  • 1-2 tsp amchur/Dry mango powder
  • 2 tbsp cooking oil
  • Salt to taste

METHOD:

  • Wash and dry the okra properly, chop tip and tail ends. Chop into 1/2″ pieces.
  • Heat oil in a cooking vessel. Once the oil is hot, add cumin seeds, heeng and once it start to splutter add green chillies and onions. Salute till transparent.
  • Add okra/bhindi, turmeric powder, salt and stir well. Cover and let it cook for 4-5 minutes on low-medium flame. Saute in between so that they don’t get burn.
  • Add coriander powder, red chili powder. Salute well and again cover for 8-10 minutes. Keep stirring in between.
  • Once okra/bhindi is fully soft, add amchur/dry mango powder and slow roast for another 5-10 mins on low flame.
  • Garnish with chopped coriander leaves
  • Serve hot with hot dal-rice or chapatis.

TIPS:

  • Dry okra properly before chopping to reduce slime. Else while cooking they will be too sticky.
  • If you don’t want to use amchur/dry mango powder, you can use lemon juice to reduce the slime.
  • You can add chopped garlic along with cumin seeds, if you like garlic flavor.

 

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