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BHINDI MASALA

BHINDI  MASALA
BY
ZEBA TASNIM
Ladies finger or bhindi is a staple in Indian cuisine and a much loved vegetable in our home.My most favorite form of bhindi is in an easy dry saute made with less oil, minimal ingredients,healthy and addictive.
TASNIM  KITCHEN

Ingredients

  • Bhindi - 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1" pieces
  • Onions - 1, large, finely sliced
  • Tomato - 1, finely chopped
  • Asafoetida - 1/4 tsp
  • Ginger green chili paste - 1 tsp
  • Sugar - 1/4 - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chili powder - 1 tsp
  • Coriander powder - 3/4 tsp
  • Garam Masala powder - pinch
  • Kasuri methi - 1/2 tsp
  • Lemon juice - 1/2 tbsp
  • Salt to taste
  • Cooking oil - 2 tbsps
  • Coriander leaves - for garnish (optional)
  • Method

    1. Heat 1/2 tbsp oil in a cooking vessel, add the bhindi and saute on low to medium flame for 12-15 mts. Remove from the vessel and keep aside.
    2. In the same vessel, add the remaining oil. Once hot, asafoetida, sliced onions and saute for 4 mts. Add the ginger green chili paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder and kasuri methi and mix.
    3. Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
    4. Add the okra and sugar and mix well. Cook without lid for 15 mts. Add salt to taste, garam masala powder and lemon juice and mix. Turn off heat.
    5. Remove onto a serving bowl and garnish with coriander leaves. Serve warm with rice or rotis.


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