Tuesday, May 22, 2007

BHINDI MASALA

Type of Meal

Mostly for dinner .

Preparation Time : 5 minutes
Cooking time : 20 minutes

Ingredients

Lady Finger or Okra (Bhindi) - 1/2 lb (~ 1/4 kg)
Onions - 2
Tomatoes - 1 (medium)
Green chilies - 2 (Indian or Thai)
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1 tablespoon
Red chilli powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 3 teaspoon
Oil – 4 table spoon
Salt (to taste)
Coriander leaves (chopped) - 1 tablespoon

Method

Step 1

  1. Wash and cut bhindi (Okra) into pieces.
  2. Dry it with soft cotton cloth/paper towel and keep aside
  3. Heat the oil in pan and add the bhindi pieces. Fry them for 5-6 minutes
  4. Add coriander powder in it and fry for 2-3 minutes more on low heat to ensure it gels well with bhindi
  5. Keep the fried bhindi aside

Step 2

  1. Grind onion (1 medium size), tomato (1 medium size) and little cumin seeds in a mixer grinder, to fine paste

Step 3

  1. Heat oil in a pan and add chopped green chilies to it
  2. After a minute add onions and fry them until light brown
  3. Add the ginger-garlic paste and fry for 1 minute then add paste (from step 2) to it
  4. Add red chily powder, turmeric powder and garam masala powder to the ginger garlic masala and fry for 10 minutes.
    Note - You can see oil leaving masala on the side of the pan
  5. Add fried okra and mix slowly by adding salt. Keep on heat for few minutes and then remove the pan
  6. Garnish with coriander leaves and serve hot.
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