Masala bhindi is an Indian dish. Okra or ladies finger is the vegetable used to cook this dish. The taste buds of this generation have become very choosy and monotony in any case is not liked by people now a days. To bring variations in daily lunches and dinners, here is a dish that will linger the taste for long! Very easy to make and along with amusing nutritional value, masala bhindi can be enjoyed. If the steps are followed correctly, in order, it can be made in real less time. Not every restaurant has it in menu, so cooking it yourself will help fulfil the cravings. Okra being a low calorie vegetable, it is rich in vitamin B6 and folic acid. For those on diets still finding tasty fulfilments can settle on this one. The vegetable bhindi may or might not be enjoyed by all age groups but this ‘Masala Bhindi’ dish will definitely make you fond of this vegetable.Ingredients used in the recipe are easily available in the kitchen thus can be made anytime. This dish can be enjoyed at it’s best along with warm rotis with ghee.
Time taken for Making Masala Bhindi
If followed correctly, the steps given below will take about 25 minutes to prepare and 15 minutes for cooking. I.e approximately 35-40 minutes will be required. This might differ from person to person, variating by speed.
Number of Servings for Masala Bhindi
Following the given procedures, 3-4 people will get served by this dish.
Some notes to remember :
Okra is a slimy vegetable, thus to make it less slimy follow some steps given below :
- Wash okra clean and pat it with a cloth to make it dry.
- If it’s not patted well, the chances of it being slimy increase.
- Also, frying the okra in some oil before adding masala and curry helps reduce the slimliness.
Masala Bhindi is an Indian dish. It can be made very easily anytime, Nutritional values add to the reasons that one must hop on to this recipe.
- 500 grams ladies’ fingers
- Oil for deep frying
- Stuffing :
- 1 tablespoon oil
- 4 dried chillies
- 3 tablespoon coriander seeds (Dhania seeds)
- 1 tablespoon cumin seeds (Jeera powder)
- 1 tablespoon white sesame seeds (Til)
- 5 cloves (Laung)
- 2 black cardamoms
- 2 one-inch cinnamon sticks (Dalchini)
- 1 tablespoon black peppercorns
- 2 tablespoons stone flower
- 7 baby leaves
- 2 tablespoons oil
- 1 tablespoon cumin seeds
- 5 crushed green cardamoms
- 1 tablespoon crushed coriander seeds
- 2 medium onions, sliced
- 1 tablespoon Garlic paste
- 1 tablespoon ginger paste
- 1 medium tomato, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- ½ cup yoghurt, whisked
- 16 shallots
- ½ cup browned onions
- 1 inch ginger, cut into thin strips
- ¼ cup chopped fresh coriander
- ½ tablespoon chaat masala
- ½ teaspoon pickled ginger strips
- 1 tablespoon chopped fresh coriander
How to Make
To make the stuffing, heat the oil in a non-stick pan, add the red chillies, coriander seeds, cumin seeds, sesame seeds, cloves, black cardamoms, cinnamon, black
. Cool and grind into a coarse powder. Set aside.
Trim the heads of the ladies’ finger and a slit in the middle leaving quarter inch at either of the ends. Stuff them with the spice powder.
Heat sufficient oil in a kadai
Deep-fry the stuffed ladies’ finger in hot oil, on medium heat, till golden and crisp. Drain on an absorbent paper and set aside
To make the gravy, heat the oil in a non-stick pan, add the cumin seeds, green cardamoms, coriander seeds, onions, garlic paste and ginger paste and saute till the onions are well browned. Add one-fourth cup of water and the tomato and saute till tomato softens. Add the turmeric powder, red chilli powder, coriander powder and cumin powder and saute for five minutes. Add the salt and yoghurt and mix well.
Add the shallots and saute for five minutes. Add half cup of water and mix. Cool till all the moisture evaporates. Add the browned onions, fried ladies’ fingers, ginger strips, chopped fresh coriander and chaat masala and cook for two minutes.
Serve hot garnished with pickled ginger strips and chopped fresh coriander. To make pickled ginger strips, cut ginger into thin strips and soak them in lemon juice.