Recipe For Masala Bhindi

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 …

Rating: 4.8/5(109)

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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 …

Rating: 5/5(36)
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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Bhindi Masala Cook With Manali

WebJan 19, 2019 · Set aside. Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. Let is cook on …

Rating: 5/5(84)
1. Wash and pat dry each bhindi with a paper towel and then chop it into rounds (remove the head and little bit from the tail before chopping). Set aside. Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. Let is cook on medium heat for 10 mins, then lower the heat to low and cook 5 more minutes. Stir often.The bhindi is mostly cooked by now (after 15 mins) and there should be very little sliminess left. Remove pan from heat.
2. To another pan (or use the same pan after transferring bhindi to a bowl), now add the remaining 1.5 tablespoons oil on medium heat. Once the oil is hot, add cumin seeds and let them sizzle for few seconds.
3. Add chopped onion and saute for 2 to 3 minutes until soft. Then add the ginger and green chili and cook for 1 more minute.
4. Add chopped tomatoes and cook for around 4 minutes until soft and mushy.

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