Masala Bhindi Okra Pakistani Food Recipes

BHINDI MASALA

Steps:

• Heat about an inch and a half of oil in a small pot and fry the bhindi in batches until it is a dark forest-y green, drain well on paper towels to remove excess oil.
• Add a splash of oil into a medium saucepan or wok and put the pan on medium heat
• Once the oil is hot enough add the sliced onion and saute till translucent
• Stir in the ginger and garlic pastes, sauteeing for about a minute
• In go the spices and cook them for about 30 seconds
• Add the tomatoes and cook till they make a "masala" or paste and the oil rises above the masala.
• Gently mix in your bhindi and add 4-5 diced green chillies.
• Cook on low for ten minutes, adjust seasoning and serve w hot chapati.

MASALA BHINDI (OKRA) PAKISTANI FOOD RECIPE

Steps:

• Take a pan, Add Olive oil and heat on high flame and add potatoes cubes for fry
• Add Lady's fingers (okra) in the same pan and fry it
• Add Onions in the same pan and fry it
• Saute to all veggies and dish out in the plate
• Add tomatoes cook it until then tomatoes convert into the tomato paste
• Add Fried potatoes, salt, red chili powder, turmeric powder and red chili flakes in the tomatoes paste
• Add fried onion and fried lady's finger and green chilies in the pan and cook for 10 minutes in the low flame of the stove
• At the last, add green coriander and mix well
• Masala Bhindi (Okra) Pakistani Food Recipe is ready to eat and dish out your favorite plate and enjoy rice and chapati and naan

PAKISTANI STYLE BHINDI KA SALAN (OKRA/LADYFINGER CURRY)

Steps:

• Heat oil in a pan. Fry onions in it till they turn golden brown.
• Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates.
• Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat.
• Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes.
• Once the oil seperates your "bhindi" is done.
• Enjoy with yogurt, roti & sliced cucumber.

OKRA WITH COCONUT (MASALA BHINDI SABJI)

Steps:

• Wash okra, dry, cut off the two ends and discard. Slice into 1/5 inch (5 mm pieces). Put into a bowl and mix with the ground coriander, the turmeric, the cayenne pepper and the salt.
• Heat 2 tbsp ghee or oil in a large skillet or wok. When hot, add cumin seeds and mustard seeds and cover with a lid, as the mustard seeds may jump out of the skillet/wok otherwise. When mustard seeds popped (takes only a few seconds) add asafoetida, stir.
• Add half of the okra and fry for 3-4 minutes. Add half of the sugar and coconut, stir and remove from pan.
• Heat another 2 tbsp ghee or oil. When hot, add remaining okra and fry for 3-4 minutes. Add the remaining sugar and coconut. Add the removed coconut as well. Fry until okra is slighly browned and cooked through. Add the lemon juice and check if more salt is necessary before you serve this as part of an Indian meal.