How to make Bhindi Masala / Bhindi Masala




Bhindi Masala is very deilcious and Best when served with chapatis/ phullas as a side dish with dal rice. Totally Indian way of preparing bhindi, with onions mixed in few spices , and stuffed in between the lady fingers, then are fried unitl they completely done.A super tasty , yumilicious and palatable bhindi masala, which I am sure will make you drool over it.......!



Lady finger or Okra as  it is also known as, is made in many ways,all have their version of presenting bhindi ,  in fact I too make it in 3 -4 ways , as I have posted two more recipes on Bhindi , this is my third variation of Bhindi.....which is bhindi masala or bhindi fry.




Bhindi Masala is also known as Tawa Bhindi Masala and Bhindi Masala Fry , It is a simple dish which you can make with an ease in your kitchen . So here is my recipe ....!


INGREDINETS: 


250gm Bhindi ( Lady Finger)
3-4 onions finely chopped
1-2  green chilly finely chopped
3/4 tsp cumin powder (jeera)
Pinch of turmeric powder (haldi)
1- 1 and 1/2 tsp coriander powder (dhaniya)
2 tsp red chilly powder
One and half tsp indian chaat masala
Cooking Oil ( Prefer Refined oil )
Salt as per taste

METHOD:

1. In a bowl take finely chopped onions add salt , turmeric powder , coriander powder , chilly powder  , chaat masala and cumin powder ( pre hand  roast cumin seeds & grind it into powder ) and mix all the ingredients well.


2. Wash , dry and cut the upper and lower portion of bhindi , slit partially and fill that bowl mixture in slit bhindi's 1 by 1, whereas the remaining mixture keep it aside .



3. In a non stick pan add oil, and place all the stuffed bhindis carefully, and fry for sometime, now flip the bhindi and fry the other side too.


3. Once the bhindi is fried and starts changing colour ( both sides)  , shift all the bhindi's ( okra) at the edge , to clear the middle portion of the pan or kadhai.Now add little oil , 1 -2 tbsp , add green chillies, fry for a second or two, and add the remaining onion mixture in the middle and fry until the onions have soften.( make sure you  stir the mixture, but restricting them in the middle portion, so that the onions that on top, also gets fry and be soft for better flavour)



4. Mix slowly the bhindi and mixture once the onions have soften , cover and simmer on low flame until the bhindi is done completely .( if needed sprinkle little water , to avoid sticking at the bottom)


5. Serve hot as a side dish with chapatis/ phulkas.



NOTE: 

  • In a  non stick pan or kadha, add some oil  & add finely chopped green chillies , now add the remaining mixture which was kept aside and fry till onions gets softer. Take another pan & add a little oil and fry bhindi's till its partially cooked , now add this partially cooked bhindi's into the masala , simmer it for 10-15minutes  till its fully done .
  • You can add 1 peeled and chopped tomato for this recipe, if you are making the masala and frying the bhindi's seperately, just add the tomato when you add finely chopped green chilies , once the tomato is soft then add the remaining mixture and continue the procedure.
  • If you want you can skip slitted green chillies.
  • Increase or decrease the amount of chilly powder as per your preferences.

 

PREPARATION TIME : 45 minutes
SERVES : 2-3 persons

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