Saturday, January 26, 2013

Okra(Bhindi) Masala

             Okra or Bhindi is a popular ingredient in many cuisines across the world including Indian. Okra curry is made in a variety of ways depending on the region you are in, ranging from simple to very difficult. Today, we will see the Gujarati style of making Okra Masala.

  • 1 lb Okra (Bhindi)
  • 1 cup raw Peanuts
  • 1 tbsp Red Chili powder
  • 2 tsp Turmeric powder
  • 2 tbsp Coriander seeds-Cumin seeds powder
  • Salt to taste
  • 2 tsp Cumin Seeds
  • Pinch of Asafoetida
  • 2 tbsp Oil
  • Cilantro for garnish
  • Wash the Okra properly and dry them on paper towel
  • In the meanwhile, crush the peanuts into fine powder
  • Add the salt, turmeric powder, chili powder and coriander-cumin powder
  • Mix it properly and keep it aside
  • Now chop the Okra as shown below.
  • Just cut the Okra vertically in half, and only if they are too long cut them half horizontally
  • Now, heat the oil in a pan
  • Add the Asafoetida  and Cumin seeds to it
  • Once the Cumin seeds start to crackle, add the chopped Okra to it and mix well
  • Once they start to soften a little, add the peanut mixture to it and mix well

  • Let it cook for another 5 minutes or till the Okra are properly cooked. Make sure that they are soft on bite, but not mushy
  • Make sure to stir them intermittently .
  • Garnish with chopped cilantro and serve hot with your choice of Bread 

  • Don't cover the pan with lid while cooking Okra
  • Don't add water as well else it will be become sticky and slimy 
  • Before chopping Okra, make sure they are completely dry. Wet ones are very sticky while chopping
  • If the curry becomes too slimy, you can add any acidic ingredient like lemon juice or vinegar will help to reduce the sliminess

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