Avantika's Kitchen Delights: Bhindi Masala (Semi dry)

Hi everyone! ..... here's another Bhindi recipe.... a semi dry version of the sabzi....called BHINDI MASALA (Semi dry) after my earlier recipe of SOOKHA BHINDI SABZI. I have added every minute details of the preparation so that even anyone who is new to cooking will be able to cook it easily.

BHINDI MASALA (Semi dry)

This is another way of preparing bhindi sabzi in a semi dry form using onions and tomatoes.

BHINDI / OKRA / LADY's FINGER

INGREDIENTS :

1/2 kg of Bhindi / Okra / Lady’s finger
2 medium sized Onions
2 medium sized Tomatoes
2 whole green chillies
1/2 tea spoon Jeera / Cumin seeds
1/4 tea spoon Mustard seeds
2 table spoon of oil , either Vegetable oil or Mustard oil
1/2 tea spoon of Turmeric powder
1/2 tea spoon of Kashmiri Red Chilli powder
1 tea spoon of Jeera / Cumin powder
1 tea spoon of Dhania / Coriander powder
1 tea spoon of Garam masala powder
1 tea spoon of Ginger / Garlic paste
Salt to taste

Time required : 35 mins (15 mins for preparation and 20 mins for cooking)
Cuisine : North Indian
Serves : 4 - 5 persons

PREPARATION :

1) Rinse 1/2 kg of Bhindi / Okra / Lady’s finger thoroughly in water and dry them on a plate on their own or wipe with a kitchen towel.

2) Cut the base and stalk of each Bhindi pod and then chop the Bhindi into 1 inch pieces as shown in the image.

CHOPPED BHINDI

3) Chop the whole green chillies into small pieces.

4) Chop the onions into thin long slices and the tomatoes into small cubes.

CHOPPED VEGETABLES - BHINDI, GREEN CHILLIES, ONIONS, TOMATOES

METHOD :

1) Heat 1 table spoon of oil in a kadhai / wok or a pan.

2) Add 1/4 tea spoon of Mustard seeds to the warm oil and then also add 1/2 tea spoon of Cumin / Jeera seeds. When they splutter, add 1/4 tea spoon of Turmeric powder.

3) Add chopped onions and stir fry till they become translucent. Add chopped green chillies.

4) Add chopped tomatoes and sauté till they are soft and mushy.All the above cooking process is done in an open kadhai / wok and there is no need to close the lid till this step.
5) After stir frying onion and tomatoes, which took me 7 mins, take the onion tomato mixture in a bowl and keep aside.

6) All the oil will be used up, so add 1 more table spoon of oil in a kadhai and add the 1/2 kg chopped bhindi pieces to the warm oil. Stir fry till the Bhindi is half cooked, for about 10 mins. Check the images how it looks.

7) Then add the onion tomato mixture to the half cooked Bhindi. Mix well.

8) Now its time to add all the dry spice powders.

Add 1 tea spoon of Jeera / Cumin powder, 1 tea spoon of Dhania / Coriander powder, 1 tea spoon of Garam masala powder, 1/2 tea spoon of Kashmiri Red Chilli powder, 1/4 tea spoon of Turmeric powder and 1 tea spoon of Ginger / Garlic paste in a sprinkling manner as shown in the image. Now gently mix so that the powders along with the onion tomato mix coats the Bhindi well.

9) Gently stir fry for 3 mins so that they don’t stick to the bottom of the kadhai. Add salt to taste and mix well.

10) If the mixture is too dry, you may sprinkle little water and then close the lid for 5 mins. Stir fry in between. When the lid is closed the spice powders and salt blend well with the Bhindi.

11) Open the lid and stir fry for 2 mins.