Pakistani Style Bhindi Ka Salan Okra Ladyfinger Curry Recipes

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

LADYFINGERS

Steps:

• Preheat oven to 400 degrees.
• Line two 17-inch-by-l2-by-r-inch baking sheets with baking parchment.
• Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl of electric mixer and whip until soft peaks start to form.
• Slowly add 2 tablespoons of the sugar and continue to beat until stiff and glossy.
• Transfer to another bowl.
• Add yolks to mixer bowl and stir in remaining sugar.
• Whip until thick and very pale in color and remove bowl from stand.
• Sift flour and baking powder together onto a sheet of wax paper.
• Fold half the egg whites into the egg yolk mixture.
• Fold in the flour, and then fold in the remaining egg whites.
• Transfer mixture to pastry bag and pipe out onto prepared baking sheet.
• Bake for 8 minutes.

BHINDI KA SALAN RECIPE | OKRA KA SALAN RECIPE - BIRYANI GRAVY

Steps:

• dry roast peanuts, coconut and sesame seeds till they turn fragnant.
• blend to smooth paste after cooling completely.
• in the same pan, heat about 3 tsp of oil and fry okras on medium flame. the okras has to turn golden brown. remove the bhindi and keep aside.
• now in the same pan heat oil and add mustard seeds, cumin seeds, methi seeds. fry till they splutter.
• time to add sliced onions and fry till they turn golden brown.
• now add ginger-garlic paste cook this till raw smell is gone.
• next, add red chilly powder, turmeric, coriander powder, green chilly, curry leaves and fry a minute. keep an eye on flame as the masala should not burn.
• now to this add peanut and sesame seed paste prepared earlier.
• add water to make a thin paste. you might have to add almost a cup of water here.
• cook this on a slow flame for 30 minutes. after 30 minutes the oil floats from the sides. keep stirring in between so that it doesn't burn from bottom.
• then add chopped coriander, tamarind juice, jaggery, salt
• once it comes to boil add fried bhindi and cook this on a slow flame for 5 minutes.

OKRA CURRY (BINDI BHAJEE)

Steps:

• Wash the okra and cut off the stalks. Prick them 2 or 3 times but don't chop them. Blanch in a little boiling water for at least 5 minutes. Strain and discard the water, which will be fairly sticky. Wash the okra in cold water.
• Heat the oil and fry Spices 1 for two or three minutes.
• Add the onion, garlic and ginger and fry for 10 minutes. Stir regularly.
• Meanwhile make Spices 2 into a paste with a little water. Add to the onion mix and fry for a further 10 minutes.
• Add the okra, tomatoes, green pepper, chillies and a little water and simmer for 30 minutes, adding water as needed.

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.

EASY & AUTHENTIC BHINDI MASALA (OKRA CURRY)

Steps:

• Wash and dry the okra. Chop the okra into 1/2-3/4 inch pieces, discarding the stems. The easiest way to do this is to line a few of them up and cut them at the same time. Sprinkle 1/4 tsp salt on the okra and mix. Set aside.
• Heat a wide-bottomed skillet over medium-high heat and add the oil. Once hot, add half of the chopped okra. Stir-fry the okra, stirring occasionally, for 4-5 minutes or until the slime disappears and the okra starts to crisp and brown. I like to sprinkle a bit more salt on the okra here. Use a slotted spoon to remove the okra from the pan and set it aside. Repeat with the remaining batch. Remove the pan from heat, and wipe clean to remove any excess seeds, if needed.
• Heat another 2 tbsp of oil over high heat and add the onions. Sauté until the onions turn golden, about 10 minutes. If the onions start sticking to the bottom of the pan, deglaze with a tablespoon or 2 of water. And add the garlic and ginger, if using, and sauté for 30 seconds. Add the cubed tomatoes and cook until the tomatoes soften, about 3 minutes. Stir in the remaining 3/4 tsp salt, cumin seeds and spice powders (coriander, cumin, turmeric and red chili). The oil should start separating from the masala or base of the curry. Add the fried okra and green chili pepper. Sauté for 2 minutes. Taste and adjust salt.
• Lower the heat and allow the okra to simmer for a few minutes, stirring occasionally. Garnish with cilantro and a squeeze of lemon, if desired. This dry curry is typically served with roti, naan, or other bread but can also be eaten as a side with rice.

MUSHROOM AND OKRA CURRY

Steps:

• Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
• With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
• Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
• Uncover and cook the curry for 10 minutes more, or until the okra is tender.
• Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

PAKISTANI STYLE TURAI KA SALAN (COURGETTES CURRY)

Steps:

• Fry the onions in the oil till they turn dark brown.
• Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
• Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
• Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
• In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
• Serve warm with naan, roti or chapati.

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.