Bhindi Masala Spicy Okra Curry Recipes

Steps:

• Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
• Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

Steps:

• Wash okra, dry, cut off the two ends and discard. Slice into 1/5 inch (5 mm pieces). Put into a bowl and mix with the ground coriander, the turmeric, the cayenne pepper and the salt.
• Heat 2 tbsp ghee or oil in a large skillet or wok. When hot, add cumin seeds and mustard seeds and cover with a lid, as the mustard seeds may jump out of the skillet/wok otherwise. When mustard seeds popped (takes only a few seconds) add asafoetida, stir.
• Add half of the okra and fry for 3-4 minutes. Add half of the sugar and coconut, stir and remove from pan.
• Heat another 2 tbsp ghee or oil. When hot, add remaining okra and fry for 3-4 minutes. Add the remaining sugar and coconut. Add the removed coconut as well. Fry until okra is slighly browned and cooked through. Add the lemon juice and check if more salt is necessary before you serve this as part of an Indian meal.

Steps:

• Dice the onions .
• Dice the tomotoes.
• Chop the chillies and corainder.
• Slice Bhindi ( Okra) in long pieces.
• Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. ( If you wish you can also deep fry the bhindi pieces).
• Keep the fried bhindi aside.
• Heat 3 spoons of oil in a pan. Add the Bay leaves and cloves.
• After a minute add onions and fry them until light brown.
• Add the chopped green chilli pieces .
• Add the ginger-garlic paste and fry for one minute.
• Add Garam masala and fry for 2 minutes.
• Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan.
• Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
• Sprinkle some more garam masala on top .
• Garnish with coriander leaves and serve hot.

Steps:

• Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
• While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
• Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.