Okrabhindi Masala Indian Punjabi Style Recipes

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.

OKRA/BHINDI MASALA (INDIAN-PUNJABI STYLE) WW=4 PTS (1/2 CUP)

Steps:

• Directions
• 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.

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.

PUNJABI BHINDI MASALA

Steps:

• Clean the bhindi with a moist cloth.
• Cut bhindi in about 1" pieces.
• Make a slit in each of the pieces so the masala gets applied.
• Heat oil in kadai, add jeera seeds.
• Then add the cut onion and fry for some time till they become golden brown.
• Then add the tomato pieces and let them cook.
• Add ginger paste and coriander powder and fry for a minute.
• Add turmeric powder, red chilli powder, mix it.
• This should become homogeneous mixture which leaves out the oil.
• Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame while stirring in between so that it does not stick to the kadai.
• This may take 10 minutes.
• Add salt and garnish with coriander leaves.