Okra Bhindi Masala Indian Punjabi Style Recipes

BHINDI MASALA

Steps:

• Rinse the bhindi (okra) well in water for a couple of times.
• Dry them on a large plate on their own or wipe with a kitchen towel. Make sure there is no moisture or water on the okra pods.
• Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.
• Also chop onions and tomatoes. Keep aside.
• Make a paste of ginger and garlic in mortar-pestle and keep aside.
• Heat 2 tbsp oil in a kadai (wok) or pan.
• Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
• Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.
• All the oil will be used up. So add 1 tbsp oil to the same pan.
• Add chopped onions and saute stirring often till they become translucent.
• Add the ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic disappears.
• Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy.
• 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.
• All the above cooking is done in a open pan and you don't need to cover the pan with the lid.
• Add all the dry ground spice powders one by one.
• Mix well and saute for a few seconds.
• Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well.
• Cook for about 2 minutes. Stir in between.
• Then switch off the flame and add chopped coriander leaves. Mix again.
• Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan. It can also be packed for lunch box. It also makes for a nice side dish with any North Indian meal.

BHINDI MASALA | OKRA MASALA

Steps:

• Rinse bhindi very well under running water & drain them.
• Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.
• Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.
• Heat 1½ tablespoons oil in a pan.
• Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At this stage they should be no more sticky & slimy after sauteing.
• Transfer them to a plate and set aside.
• Add 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.
• When they begin to splutter, saute onions and green chili until they turn golden.
• Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.
• Then saute tomatoes with salt until they turn soft and mushy.
• Stir in red chili powder, turmeric, garam masala & coriander powder. Saute until the mixture leaves the sides of the pan.
• Pour 6 tablespoons (little less than half cup) water & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)
• Taste test and add more salt if needed. Stir in the kasuri methi & bhindi.
• Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.
• Open the lid and evaporate any excess moisture.
• Serve bhindi masala with roti or rice.

BHINDI MASALA (SPICY OKRA CURRY)

Steps:

• Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
• Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

OKRA/BHINDI MASALA (INDIAN-PUNJABI STYLE)

Steps:

• Dice the onions .
• Dice the tomotoes.
• Chop the chillies and corainder.
• Slice Bhindi ( Okra) in long pieces.
• Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. ( If you wish you can also deep fry the bhindi pieces).
• Keep the fried bhindi aside.
• Heat 3 spoons of oil in a pan. Add the Bay leaves and cloves.
• After a minute add onions and fry them until light brown.
• Add the chopped green chilli pieces .
• Add the ginger-garlic paste and fry for one minute.
• Add Garam masala and fry for 2 minutes.
• Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan.
• Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
• Sprinkle some more garam masala on top .
• Garnish with coriander leaves and serve hot.