Bhindi / Okra / Vendakka Masala

 

 

Bhindi masala is one of my most favorite veggie dish. The okras are stir-fried with an onion-tomato masala mixture to make a very tasty side dish for chapatis and rice.

 

Ingredients (Serves 3)

1. Vendakka / Okra / Bhindi - 25 - 30 
2. Onion - 1 medium, sliced and chopped
3. Tomato - 1 medium, chopped
4. Green chillies - 1 small
5. Garlic - 1 tbsp, finely chopped
6. Ginger - 1 tbsp, finely chopped
7. Green chillies - 2 - 3, finely chopped
8. Turmeric powder - 1/4 tsp
9. Chilly powder - 1/2 tsp
10. Coriander powder - 2 tsp
11. Garam masala - 1/2 - 3/4 tsp
12. Amchur powder - 1/4 tsp
13. Cumin seeds - 1/4 tsp
14. Salt - To taste
15. Oil - As required

Method

1.  Wash the okras well and pat dry. Cut the okra to half lengthwise and then slice each halves again. Keep aside.

 

2. Heat 2 tsp oil in a non-stick pan. Stir in the okra slices and stir-fry until they are done (this is done to prevent them from getting slimy. You can skip this step and add them after step 3 ).  It would not take more than 10 - 12 minutes at medium heat. Transfer to a plate and keep aside.

3. Heat 2 tsp oil in the same pan at medium heat. Splutter cumin seeds and add ginger, garlic and green chillies. Stir for a minute and add sliced onion and little salt. Stir-fry until the onions turn lightly brown. Now add the chopped tomatoes. Cook for two minutes. Add turmeric powder, chilly powder, coriander powder, garam masala and amchur powder.

4. Stir in the cooked okra. Mix everything well and stir-fry for a few minutes until dry. Switch off. You can garnish it with fresh chopped cilantro. Serve hot with chapatis or plain rice.