Bhindi a.k.a Okra is one of my favorite vegetables but I haven't been able to find them in any of the produce stores in this little town. On a recent trip to Auckland, I got some fresh kinda-sorta fresh okra from an Indian grocery store. But hey, beggars can't be choosers. The bhindi masala turned out great though, and we really enjoyed it after ages.
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Bhindi Masala served with Rice and Dal |
Ingredients
1 Lb Okra
3
Tbsp Besan (chickpea flour)
Spices/ Seasonings
1 tsp Kashmiri Red Chili Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
¼
tsp Cumin Powder
½ Teaspoon Amchur Powder
Salt (to taste)
Tempering
1
tsp Cumin seeds
¼ Teaspoon Carom seeds (Ajwain)
½ Teaspoon Fennel seeds
½ Teaspoon Fennel seeds
1 Teaspoon Asafetida (Hing)
1 Tablespoon Oil
Method
·
Clean
the okra and pat dry with paper towels. Take the heads off and slit them lengthwise in halves. If the okra are large then quarter them


·
When
they start sputtering, add the okra and toss. Cover and let it steam for about 5 minutes on low heat.




·
Cook
on low heat for about 15 to 20 minutes till the bhindi is soft.

· Serve with rice and dal or rotis.
Enjoy!
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LABELS:
Indian,
Vegan,
Vegetarian
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