Products
Bhindi Masala – Spicy Okra
January 7th, 2008 filed under Dry Vegetables, Subji (Vegetables), Vegan
Bhindi (Okra) saute with spices is a delicious main course vegetable dish.
Serves 2 to 3.
Ingredients:
- 1/2 lb okra (bhindi)
- 1 1/2 tablespoons oil
- Pinch of asafetida (hing)
- 1/2 teaspoon cumin seeds (jeera)
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon cayenne (adjust to taste)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon mango powder (amchoor)
- 1 tablespoon gram flour (besan) (optional)
- 2 tablespoons finely chopped yellow bell pepper
- 2 tablespoons finely chopped red bell pepper
Method:
Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.
Stir for a minute and reduce the heat to medium.
Cover the okra for two to three minutes.
Remove the cover and add the coriander powder, red cayenne pepper and turmeric.
Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.
Variations:
- Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.
- You can substitute the bell pepper with sliced tomatoes as a garnish.
- You can also slice the okra in 1/4 inch pieces and follow the same method above.
namaste majulaji,
thank you for wonderful recipes
i tried carrot halwa it came well
the guests were very happy
i am south indian not too familiar with north indain dishes
but i can cook well northdishes because of you
thank you very much
this website is so helpful for me to overcome my problems.
anand
BPO Solution
[...] meal has been inspired by Nanna Adige and Manjula’s Kitchen Share and [...]
Bhindi masala is one of my favorite dishes and this looks like a great recipe. (Last year you helped me learn how to make pani puris and gujar ka halwa, thank you.)
If I don’t happen to have besan around would fine sooji work? I’m guessing it is there to absorb any remaining water and sort of crisp up the edges?
What a great website! The recipes along with the video is wonderful. Now if I could only find a local Indian grocery I’d be all set!
This is a brilliant easy to follow site, I had learnt how to make alot of these dishes a few years ago, when I was working as a house keeper. When I returned to the uk, I remembered how to make some of the dihes that I had been taught, but after living back in England I forgot some of them. Now that I am geting married soon, its important for me to learn how to cook again. Thank you Manjula for giving me a crash course in cooking, so that I am one step closer to being ready for married life!.
Dear Majulaji,
Thanks very much for your delicious recipes and also the little cooking tips that make all the difference for making the dish turn out well. Love your site.
I am going to try the Dahi vadas today. I have tried them before and they never turn out good. Watching you make them has made me want to try them again.
Thanks.
Dear manjulaji,
I recently found your website as I love cooking. Just a small tip… Sometimes I add a pinch of ajwain (instead of jeera) to Bhindi sabzi as it gives very nice taste. You or any of your reader may wanna try it. I will try with your recipe, with besan. Thank you!
I am an American girl who is married to an Indian man. I have struggled learning to cook Indian food until I found your website! Thank you so much for all the help! I keep my computer in my kitchen, gather my ingredients and cook along with you. I appreciate your website so much!
Dear Manjulaji,
This recipe is simple yet so very tasty. I served it with roti and raita. My husband loved it.
Thank you very much.