BHINDI/OKRA MASALA

     I get happy when I have to cook less and when it comes to dishes vetoed by the whole family, I can easily end up cooking dishes suitable for all 4 at home - a single menu. But this is rather a rare scenario at home. So a simple vegetarian menu with Chapati or Paratha along with Dhal & a simple Sabji is always a quick fix according to me. Finish off with a little bit of Curd Rice & pickle, (Ha, as always a personal choice) converts this meal into a totally complete & comforting meal.

     Okra/Bhindi is one vegetable which is commonly liked at home and I make sure to stock Okras.  We can cook Okras in several ways. Cooking Okra/Lady's Finger is slightly tricky.  The reason is the slimy nature of Okra. According to me, Okra shouldn't be overcooked & shouldn't be slimy and for me, it should be green in Colour. So, I cook Okra briefly on a medium-high flame to retain its crunchiness, colour and nutrition. This vegetable when perfectly cooked turns out to be so tasty, crunchy and retains the nutritional value. It has amazing Health Benefits too.

OKRA/LADY'S FINGER

• Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
• Okra is rich in many nutrients and particularly high in vitamins C and K. 
• Okra provides Protein called Lectin, a nutrient that is believed to prevent Cancer.
• Okra is rich in antioxidants
• Okra also helps to control the Blood Sugar Level.

     This Bhindi/Okra Masala recipe calls for basic Indian Masala with Onions, Tomatoes, Ginger and Spices. An easy recipe with very few ingredients and all the more it can be cooked within 15 minutes. Above all, it is my personal favourite as it goes hand-in-hand with both Roti & Rice.  Serve it along with Warm Chapati or Paratha and Dhal for a complete meal.


For more Recipes with OKRA/LADY'S FINGER, Click here...

Cuisine - North Indian
Course - Side dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes


For more SIDE DISHES FOR CHAPATI/ROTI, Click here...

HOW TO COOK BHINDI/OKRA MASALA 

BHINDI/OKRA MASALA

INGREDIENTS:

Okra/Bhindi - 500 Gms
Oil - 2 -3 Tbpsn
Cumin Seeds - 1 Tspn
Onion - 1 No.
Ginger (1" Piece) - 1 No.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder -  2 Tspn
Garam Masala Powder - 1/4 Tspn
Amchur/Dried- Mango Powder - 1 Tspn
Salt - To Taste
Jaggery - 1/4 Tspn


For a detailed Recipe on HOMEMADE GARAM MASALA POWDER, Click here...

METHOD :

• Wash and clean the Okra / Lady's finger. Pat dry and allow it to dry on a kitchen towel.
• Trim off the corners and chop them into 1" pieces
• Heat Oil in a Pan, splutter Cumin Seeds.
• Immediately add thinly sliced Onions, finely chopped Ginger and saute until onions turn translucent. 
• Add chopped Okras along with a dash of Salt and give a quick stir.
• Now add Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala, and fry this on a medium-low flame until the raw flavour goes.
• Add finely chopped Tomatoes and cook this on a low flame until oil separates from the masala.
• Saute the Okra/Bhindi Masala on a low flame until the vegetable is cooked and the stickiness of the vegetable is totally removed.
• Make sure that the Masala doesn't burn at this stage.  Can sprinkle some water and cook if necessary.
• Sprinkle Amchur Powder & Jaggery and give a quick stir.
• Leave it on a low flame for about 2-3 minutes. 
• Switch off the flame.
• Serve Bhindi Masala hot with Chapati or Paratha or Rice.

 

NOTES:

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TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

     When you frequently cook Okras, you would obviously be aware of the problem behind getting perfectly cooked Okra and getting rid of the sliminess from the vegetable.  I have given a simple trick behind getting rid of the Sliminess and at the same time retaining the Colour and texture.  This is the usual method I follow while cooking Okras at home. Any recipe as a matter of fact, whether it is Bhindi Fry, Bhindi Masala, Stir-fried Okra, Okra/Vendakka Thoran and even while adding the vegetable in Sambar or any other curry I follow this method.

• Wash and pat dry the Okra with a clean Kitchen Towel.
• Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
• Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
• Before chopping it make sure to wipe it dry with a Paper towel/Kitchen Towel.
• Fry the Okra in a little bit of Oil with a dash of Salt on a medium-high flame.
• Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
• Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
• My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
• While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or skillet, as this will reduce the heat and cause the sliminess.
• Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
• Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
• Saute Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc.,
• Can also simply slice and roast okra in an oven.
• If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
• This helps to reduce the sliminess.
• If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.