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    Bhindi Masala - Print

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    keval
    Bhindi Masala is an Indian-style okra stir fry with onions, tomatoes and spices. The dish is made by cooking chopped okra in oil for 15 minutes then adding cumin seeds, onions, ginger, chili and tomatoes. Spices like coriander, turmeric and chili powder are added along with salt. The cooked okra is added back and cooked for 5 more minutes. It is served with rotis or rice and is vegan and gluten-free.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bhindi Masala - Print

    Uploaded by

    keval
    342 views2 pages
    Bhindi Masala is an Indian-style okra stir fry with onions, tomatoes and spices. The dish is made by cooking chopped okra in oil for 15 minutes then adding cumin seeds, onions, ginger, chili and tomatoes. Spices like coriander, turmeric and chili powder are added along with salt. The cooked okra is added back and cooked for 5 more minutes. It is served with rotis or rice and is vegan and gluten-free.

    Original Description:

    Bhindi

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    Bhindi Masala is an Indian-style okra stir fry with onions, tomatoes and spices. The dish is made by cooking chopped okra in oil for 15 minutes then adding cumin seeds, onions, ginger, chili and tomatoes. Spices like coriander, turmeric and chili powder are added along with salt. The cooked okra is added back and cooked for 5 more minutes. It is served with rotis or rice and is vegan and gluten-free.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    342 views2 pages

    Bhindi Masala - Print

    Uploaded by

    keval
    Bhindi Masala is an Indian-style okra stir fry with onions, tomatoes and spices. The dish is made by cooking chopped okra in oil for 15 minutes then adding cumin seeds, onions, ginger, chili and tomatoes. Spices like coriander, turmeric and chili powder are added along with salt. The cooked okra is added back and cooked for 5 more minutes. It is served with rotis or rice and is vegan and gluten-free.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Bhindi Masala

    Manali
    Indian style okra stir fry with onions, tomatoes and spices! This dish is
    best enjoyed with warm rotis! Vegan and gluten-free.

    4.93 from 28 votes

    PREP TIME COOK TIME TOTAL TIME


    15 mins 30 mins 45 mins

    COURSE CUISINE SERVINGS CALORIES


    Entree Indian 4 133 kcal

    INGREDIENTS   

    2.5 tablespoon oil divided


    500 grams bhindi okra, chopped into rounds
    1 teaspoon cumin seeds
    1 medium red onion chopped
    1 inch ginger chopped
    1 green chili chopped, or more to taste
    2 medium tomatoes chopped
    1.5 teaspoon coriander powder
    1/2 teaspoon turmeric powder
    1 teaspoon amchur dried mango powder
    1/4 teaspoon red chili powder or to taste
    3/4 teaspoon salt or to taste
    garam masala to sprinkle
    ginger julienne to garnish

    INSTRUCTIONS  

    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.
    5. Then add the spices - coriander powder, turmeric, amchur, red chili powder and salt. Mix the spices well with
    the masala.
    I added a tablespoon of water at this point so that the spices do not burn. Stir well.
    . Add the cooked bhindi to the pan and mix well. Set heat to low-medium and cook for 5 minutes without
    covering the pan.
    7. Sprinkle with garam masala. Garnish with ginger julienne if needed. Serve bhindi masala with
    rotis/paratha/rice.

    NOTES

    If you can't find amchur (dried mango powder), you can just add lemon juice in the end before serving. 

    NUTRITION
    Calories: 133kcal Carbohydrates: 12g Protein: 2g Fat: 9g
    Sodium: 486mg Potassium: 419mg Fiber: 4g Sugar: 2g
    Vitamin A: 1060IU Vitamin C: 32.4mg Calcium: 107mg Iron: 1.2mg

    Get recipe at: https://www.cookwithmanali.com/bhindi-masala-okra-stir-fry/

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