Charishma's Very Tasty Bhindi Masala
"I cooked this up this afternoon and we all really enjoyed every spoon of this. A dish that is inspired by Babbu uncle :)"
photo by morrisaurus
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄4 tablespoons coriander powder
- 1⁄4 teaspoon red chili powder
- 1⁄2 teaspoon turmeric powder
- 1 medium green chili pepper, chopped
- 2 medium tomatoes, chopped
- 1 tablespoon cumin seed
- 1 teaspoon mustard seeds
- 1⁄4 cup oil, to fry ladyfinger
- 3⁄4 teaspoon salt
- 1⁄2 lb okra (bhindi)
- 2 tablespoons oil, for seasoning
- 2 medium onions, chopped
directions
- Heat oil in a wok.
- Once hot, toss in the cumin and mustard seeds. Allow to splutter.
- Once it stops spluttering, add green chilli and onions. Stir-fry on medium heat until browned. Remove from heat and keep aside in a plate.
- Pour 1/4 cup of oil in the same wok.
- Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty.
- Remove the okra from heat, once fried and lightly browned.
- Add the sauteed onion mixture back to the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
- Now, add all the masala {spice} powders and mix well.
- Allow to cook for 5 minutes.
- Add the chopped tomatoes, mix well and cover the wok. Allow the flavours to blend well and the tomatoes to cook until softened. This takes about 7 minutes.
- Uncover, add salt and mix well.
- Allow to cook for 2 minutes on medium heat.
- Remove from flame and serve hot with rotis.
- Enjoy!
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Reviews
-
I printed out this recipe years ago and have been making it frequently ever since! My spouse and I love this dish. I cook it just as the author indicates, but with two exceptions. First, I cut the okra into small pieces (the same size of traditional southern fried okra). Also, for step 5, I cook the okra for longer than the author indicates - usually until it starts to shrink and turn brown around the edges. When it hits that point, it becomes very soft and absorbs the spices very well. We eat it hot over jasmine rice. Yum! -
Very nice and tasty. I just added some curry leaves to it to make it even more aromatic. i love your recipes. Thank you for sharing. -
Soooo good. I will be making this often. Thank you for sharing this wonderful dish! -
Absolutely scrumptious! I've used other recipes for bhindi masala, and this one is the best by far... the bhindi stayed firm, not chewy, and had a wonderful flavor and aroma. I added a few more green chiles to up the heat a bit and served with homemade rotis and Basmati. Thanks for posting this fantastic recipe! -
I made this yesterday and it came out delicious, with a very rich taste and great tangy aroma - very similar to the bhindi masala my aunty in India makes, which was the very taste I was trying to recreate. The only change I made was to add water to make it more like a gravy and adding fresh coriander leaves upon serving, which turned out very well. Thanks so much for uploading this recipe.
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RECIPE SUBMITTED BY
Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world.
Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h
A few things I've done:-
1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel.
2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true.
3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India.
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My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more.
I love researching on the mythology of ancient Goddesses and then condensing my research into poems.
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