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Recipe for Bhindi Masala Fry
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
- Lady’s finger bhindi- 250gm
- Tomato- 2 nos.
- Onion- 1 no.
- Red chilly powder- 1 tsp
- Salt- 1 tsp
- Cumin powder- 1/2 tsp
- Coriander powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Garam masala- 1 tsp
- Lemon juice- 1/2 tsp optional
- Cumin seeds- 1 tsp
- Curry leaves- Few
- Cooking oil- 4 tsp
Wash the bhindi(okra) under running water, pat them dry and trim the edges. Chop it in to small pieces. Keep aside till use.
Similarly make thin slices of onion, chop tomato in to medium sized pieces.
Take a pan adding 2 tsp of oil and chopped bhindi. In medium flame saute it for 5 to 6 minutes or till the sliminess subsides. Transfer it to a plate.
Next, heat the same pan again with 2 tsp of oil. Throw in cumin seeds and curry leaves. When the cumin splutter add onion slices and saute till they turn translucent.
Next, include chopped tomatoes and continue sauteing. When tomato turns little mushy add turmeric powder, salt, red chilly powder, coriander powder, cumin powder and garam masala.
Continue cooking till all the spices have been absorbed. Next add sauteed bhindi and mix well. Switch off after a minute. Squeeze in few drop of lemon if using.
Delicious bhindi masala fry is ready to serve with chapati or roti.
Sauteing bhindi in oil helps to reduce sliminess of the veggie. So do not skip it.
You can even add finely chopped ginger and garlic followed by onion. I haven’t added.
If tomatoes aren’t so tangy, then I prefer to add lemon. You can skip it if you like.