for making bhindi masala:
Ingredients
1 tablespoon oil
1 medium size onion - chopped or ⅓ cup chopped onions
1 teaspoon ginger-garlic paste
or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle
2 medium size tomatoes - chopped or ¾ to 1 cup chopped tomatoes
1 teaspoon coriander powder
(dhania powder)
½ teaspoon kashmiri red chili powder (lal mirch powder) or ¼ teaspoon red chilli powder
½ teaspoon turmeric powder
(haldi)
½ teaspoon fennel powder,
(saunf powder), optional
½ teaspoon garam masala powder
½ teaspoon amchur powder
(dry mango powder) or add as required
salt as required
½ teaspoon kasuri methi,
crushed, (dry fenugreek leaves ) - optional
2 tablespoons chopped coriander leaves
how to make recipe
for bhindi masala recipe:
1. rinse the bhindi (okra) well in water.
2. dry them on a large plate on their own or wipe with a kitchen towel.
3. remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
4. also chop onions and tomatoes. keep aside.
5. make a paste of ginger and garlic in mortar-pestle and keep aside.
making bhindi masala:
1. heat 2 tbsp oil in a kadai (wok) or pan.
2. add the bhindi and saute stirring often till they are completely cooked. you will have to keep an eye on them and stir in between many times.
3. taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
4. all the oil will be used up. so add 1 tbsp oil to the same pan.
5. add chopped onions and fry till they become translucent.
6. add the ginger-garlic paste and saute for ½ minute or till the raw aroma of the ginger-garlic disappears.
7. add the chopped tomatoes and saute till the tomatoes become soft and mushy.
8. if the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. mix well and continue to cook.
9. all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
10. add all the dry spice powders one by one.
11. mix well and saute for a few seconds.
12. add the sautéed bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
13. cook for about 2 minutes. stir in between.
14. then switch off the flame and add chopped coriander leaves. mix again.
15. serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapatis, rotis or naan.
ENJOY
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