Okra Masala / Bhindi Masala

Bhindi Masala or Okra masala is an excellent side dish for phulkas , that is very commonly available in Dhabas . When I had been to Delhi in 2006 , we went to a Delhi-Agra highway dhaba where they served this Bhindi Masala with hot Phulkas . Ever since then this is a very common side dish my mum or I prepare at home for phulkas . I’ve used home made Garam Masala , but you can use the ready made ones too.

This is a simple dish even bachelors and bahelorettes living away from home can try.This  can be taken with Phulkas or plain white rice.

If you don’t like it dry add curd / greek yogurt to this and you can have it like a Raita.

Summary

  • Cuisine: indian
  • Yield: 2 helping
  • Course or type: side dish
  • Preparation Time: 5
  • Difficulty: easy
  • Cooking Time: 15

Ingredients

200 grams Okra / ladies finger
2 tomato
1 onion
1 green bell pepper
chopped coriander leaves
1 tsp cumin seed
salt
2 green chillies
1/2 tsp ginger garlic paste
4 tbsps oil
water
Garam Masala
2 tbsps cumin seed
2 tbsps fenugreek / methi
2 tbsps coriander seed
2 tbsps black peppercorn
8 dry red chillies
1 bay leaf / tej patta

Steps

  1. Wash and chop the vegetables . Cut the okra into straight elongated strips and cut the tomatoes,onion and bell pepper into julienne .
  2. Take a kadaai , keep it on medium – high heat and dry roast the ingredients given under garam masala. Roast it until you get a nice aroma. Take off from heat and transfer this to a blender. Cool them and then grind it to a fine powder. You can use this powder for other types of sabzis and if stored porperly , it will last up to 1 month.
  3. In the same Kadaai , keep it on medium heat , add 4 tbsps of oil , add jeera and allow it to crackle . After this add the onion and green chillies and saute them until they become translucent.
  4. Then add the okra , bell pepper and tomatoes.
  5. Saute them until okra , bell peppers and tomatoes are tender . Then add 3 tbsps of prepared garam masala , salt , ginger-garlic paste and a pinch of turmeric. Saute them and sprinkle little water so that they combine together.
  6. Take off the heat and transfer this to a serving dish. Garnish with chopped coriander leaves.

Note :

1) Be careful while adding salt because okra cannot absorb too much salt and as it cooks the quantity of the okra reduces to half.

2) In the recipe mentioned above , I’ve suggested to add the ginger-garlic paste after adding the vegetables , the original method suggests that we add the ginger garlic paste after crackling the jeera so that the raw smell leaves quicker and the flavor of the paste infuses easily into the vegetables , but there is a disadvantage to this , as the paste has water content in it , it starts crackling and splutters on your hands , if you are new to cooking or if you want to avoid the mess add the paste on the veggies and cook them.

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