Tuesday, April 2, 2013

Bhindi Masala/ Spicy Okra

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.
Bhindi Masala served with Rice and Dal


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)


1 tsp Cumin seeds
¼ Teaspoon Carom seeds (Ajwain)
½ Teaspoon Fennel seeds
1 Teaspoon Asafetida (Hing)
1 Tablespoon Oil


·    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

·    Add all the spices and seasonings to the chickpea flour.

·    Heat oil in a pan and add all the tempering ingredients.

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

·    Add the chickpea flour and spice mixture to the okra. Toss to coat it evenly.

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


·    Serve with rice and dal or rotis.



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