Bhindi Masala - Lady's Finger/Okra Stir Fry is a spicy yet delicious vegetable dish. Not everyone finds this gluey texture pleasing, but cooking the vegetable in a right way will reduce the glue-like texture, allowing okra to be enjoyed on its own as an interesting and nutritious side dish. This unusual vegetable has a lot to offer nutritionally, like good source of vitamin C, folate (folic acid) and other B vitamins, as well as magnesium, potassium and manganese. Okra is high in dietary fibre.
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| Okra/Lady's Finger/Bhindi vegetable |
Ingredients:
1. Lady's Finger/Okra/Bhindi - 1/4th Kg
2. Onion - 2 medium size (Make a ground paste)
3. Tomatoes - 2 to 3 (chop this into fine pieces)
4. Turmeric - a pinch
5. Chilly powder - 1 tsp.
6. Coriander powder - 1 tsp.
7. Salt to taste
8. Oil - 3 tbsp.
Cooking Method:
1. Wash the Okra under running water. Rub the pod gently using a paper towel or a cloth to remove the fuzziness in the vegetable.
2. Pat the okra dry on a cloth or spread it out to air dry.
3. Slice the okra into 2 even size pieces trimming off the ends. Keep it aside.
4. Heat 1 tbsp. oil in a pan, and fry these okras until bright green colour not turning brown. While doing this the stickiness and raw smell in the vegetable also vanishes, and is ready to be used further in the dish. Once done transfer onto a plate.
5. In the same pan, heat 2 tbsp. of oil and fry the onion paste keeping the flame low, adding salt and stirring it until its cooked.
6. Add chopped tomatoes to the same and fry this too.
7. After the onions and tomatoes blends well and cooked, add okra. Finally add turmeric powder, chilly powder and coriander powder. Mix this well and cover the pan with a lid to hold the moisture. Keep the flame low. Cook this way for about 5 to 8 minutes.
Note:
1. Choose the okra/bhindi, which are smaller in size.
2. Though the okras should be firm, again okras should snap rather than bend.
3. For best texture and taste, cook the dish in low-medium flame/heat.
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| Bhindi Masala with rotis |
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