Bhindi Masala Recipes

Steps:

• Rinse the ladyfinger and dry it out. Then cut off the ends and stalks. Chop into roughly 1-inch pieces
• Heat 2 tbsp oil in a wok.
• Add the chopped ladyfinger and let it cook while stirring occasionally till is it soft to taste. Covering the lid for a few minutes usually helps to cook it faster. Keep aside.
• And 1tbsp oil to the same pan and tip in the onions. Cook till they become translucent.
• Add the ginger-garlic paste and saute till the raw smell has disappeared.
• Add the tomatoes and cook them while stirring till they have become soft and mushy. This could take time, depending on how finely you have chopped the tomatoes.
• Add water (if the mixture is too dry) and the rest of the spices.
• Stir well and saute for a minute or two.
• All the cooked ladyfinger and salt. Mix it up to coat it with the onion-tomato mixture.
• Cook for 4 to 5 minutes while stirring occasionally.

Steps:

• Clean the bhindi with a moist cloth.
• Cut bhindi in about 1" pieces.
• Make a slit in each of the pieces so the masala gets applied.
• Heat oil in kadai, add jeera seeds.
• Then add the cut onion and fry for some time till they become golden brown.
• Then add the tomato pieces and let them cook.
• Add ginger paste and coriander powder and fry for a minute.
• Add turmeric powder, red chilli powder, mix it.
• This should become homogeneous mixture which leaves out the oil.
• Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame while stirring in between so that it does not stick to the kadai.
• This may take 10 minutes.
• Add salt and garnish with coriander leaves.

Steps:

• Heat oil in a wok.
• Once hot, toss in the cumin and mustard seeds. Allow to splutter.
• Once it stops spluttering, add green chilli and onions. Stir-fry on medium heat until browned. Remove from heat and keep aside in a plate.
• Pour 1/4 cup of oil in the same wok.
• Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty.
• Remove the okra from heat, once fried and lightly browned.
• Add the sauteed onion mixture back to the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
• Now, add all the masala {spice} powders and mix well.
• Allow to cook for 5 minutes.
• Add the chopped tomatoes, mix well and cover the wok. Allow the flavours to blend well and the tomatoes to cook until softened. This takes about 7 minutes.
• Uncover, add salt and mix well.
• Allow to cook for 2 minutes on medium heat.
• Remove from flame and serve hot with rotis.
• Enjoy!

Steps:

• In a medium (9-inch) frying pan or wok, heat 2 tablespoons ghee over medium-high for 30 to 45 seconds or until it has melted. Add okra and cook undisturbed for 5 minutes or until okra starts to brown around the edges. (Cooking okra undisturbed helps eliminate the gooeyness.) Stir once so the sides with less color can brown next, then cook for another 5 minutes or until all the okra is brown around the edges. (This may take slightly longer if using frozen okra.) Remove with a slotted spoon and set aside.
• Add the remaining 1 tablespoon ghee to the same frying pan and heat over medium-high until it melts. Add ginger and garlic and stir for about 30 seconds, until the raw smell dissipates. Add onion and cook, stirring frequently, until onions begin to soften, about 3 to 5 minutes. (The onions should still have a little bite.)
• Lower the heat to medium and add red chile, coriander and turmeric, and stir until the masalas are uniformly mixed with the onion, about 30 seconds. Add tomato and salt. Continue cooking on medium until tomatoes break down, about 5 minutes.
• Add okra back to the pan and mix until incorporated. Sprinkle with lime juice and garam masala. Serve with roti, store-bought pita or by itself.