Bhindi Masala Recipe Card

Bhindi Masala Indian Stir Fried Okra Ministry of Curry

WEBAug 8, 2021 · Add okra and saute for 8 to 10 minutes stirring frequently. Take the okra out and reserve. Step 3: In the same pan add the remaining oil. Add cumin seeds and allow them to sizzle. Add sliced onion and cook for 4 to 5 minutes, stirring frequently. Next, add ginger, garlic, and tomatoes and mix well.

Rating: 5/5(20)

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Bhindi Masala Recipe (Punjabi Style) » Dassana's Veg Recipes

WEBNov 10, 2022 · 2. When they are completely dry, chop each bhindi in 1 or 2 inch pieces. Before chopping, make sure there is not even a single drop of water or any moisture on the okra pods. 3. In a heavy kadai, pan or skillet, heat 2 tablespoons oil and add the chopped okra. You can use any neutral-tasting oil.

Rating: 4.8/5(109)

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Bhindi Masala (Indian Okra Curry) • Simple Sumptuous …

WEBAug 8, 2022 · Instructions. Start by washing the okra and drying it with a paper towel. Trim the ends of the okra and cut it into bite-size, one-inch …

1. Wash the okra and pat dry with a towel, ready for frying.
2. Meanwhile, place a medium pan over medium heat and drizzle 1 tbsp of oil.
3. Add cloves and cinnamon sticks and fry for 5-10 seconds.
4. Add ginger, garlic and fry until garlic turns light brown.

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Easy & Authentic Bhindi Masala (Okra Curry) Tea for …

WEBMar 11, 2020 · Add the cubed tomatoes and cook until the tomatoes soften, about 3 minutes. Stir in the remaining 3/4 tsp salt, cumin seeds and …

1. 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 up to 1/4 tsp salt on the okra and mix. Set aside.
2. Heat a skillet over medium-high heat and add the oil. Once hot, add half of the chopped okra. Stir-fry the okra, in two batches, for about 4 minutes or until the slime disappears and the okra starts to crisp. 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. Remove the pan from heat, and wipe clean to remove any excess seeds, if needed.
3. 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. Add the remaining 3/4 tsp salt, cumin seeds and spice powders (coriander, cumin, turmeric and red chili). Mix well and add the fried okra and green chili pepper. Sauté for a minute or two.
4. 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.

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