Bhendi Masala (Spicy Okra) Indian Style

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BHINDI MASALA (SPICY OKRA)



Bhindi or okra is one of my favorite veggie after allu (potato) ,some folks prepare semi dry or dry version .This recipe is easy to make at home.












Ingredients:-

1. Okra : small cut 250 grams

2. Onion : 1 small cut into slices

3. Tomato : 1 small diced 

4. Ginger garlic Paste : 1 tsp

5. Yogurt : 1 tbsp

6. Oil : 8 tbsp

7. Turmeric powder : pinch

8. Jeera & coriander powder : 1 tsp

9. Red chilli powder : 1 tsp

10. Sesame : 1 tbsp

11. Salt to taste

12. Sabji Masala : 1 tsp (optional)

13. Cumin seeds:1 tsp

14. Garam Masala: 1 tsp

15. Lemon juice





Directions:

1. Just rinse the bhindi(okra) well in water ,dry them on a large platter while it with kitchen towel & cut the okra in to small 1 or 2 inch piece and keep aside.

2. Heat oil in a Kadai (skillet)/Wok/pan over medium heat ,when the oil is enough hot shale fry the okra pieces until crips, Squeeze some lemon juice as you fry the okra.




3. Remove drain the oil and shift into a bowl and keep aside.


4. In the same pan add 1 tsp of oil  and add cumin till the time they sizzle.


5. Switch off the  flame to medium and add ginger garlic paste to the pan cook it till its raw flavor goes.

6. Add sliced onion cook it for another 4 to 5 min.


7. Add salt to the onion so that they cook fast.

8. Then after the onion is completely cook add tomato.


9 . Switch off the flame & add all the masala to it one by one, red chili powder , turmeric, Jeera & coriander powder, mix everything well.


10 . If you don't have this masala as mention above you can use sabji masala and trust me it will surely taste excellent.


11. Add yogurt to the pan and mix well.


12. Add in the shallow fried okra to this spicy masala and mix well.


13. Atlast add some sesame seeds and garam masala and serve hot.






Tips:

Dry okra before cutting and make sure that the knife that is used it is dry. Absolutely no water intact at all.

Squeeze some lemon juice as you fry the okra, you will find that the sticky sap will be reduced greatly and lemon juice gives the okra a good taste too.

Use tender, small pods (larger once are hard as wood and canoe be eaten)

Avoid okra that look shrived or are soft when squeezed.



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