How to make Masala Bhindi at Home? : How are you my friends!I hope you liked my earlier recipes like Pindi Chana , 10 Minute Kadhai Paneer etc Today I have come with a recipe which is a true savior! So what happens sometimes is , you bring Okra or Ladies Fingers and they are forgotten about in the fridge. They turn into these limp sad little things. This recipe that I am sharing with you today is utter;y perfect for such times. Why only stale, its gorgeously delicious on fresh ladies fingers too 🙂 Let me share the recipe and you folks tell me how this went for you!
- 1kg Bhindi / Okra
- 1 tablespoons anardana ie dried pomegranate seeds powdered or dry mango (amchur powder)
- 2 Tablespoons Besan/ Chickpea Flour
- 1 tablespoons dried coriander seeds coarsely ground (use 1/2 tablespoon store variety )
- 1 teaspoon red chili powder
- 1/3 teaspoon turmeric powder
- salt to taste
If the okra is too ripe, cut it lengthwise fully, else make a vertical cut in the middle till 3/4 towards the tail.
TIP : If you feel the Okra has a lot of slime /lace..just squeeze the juice of a single lime after drying it. Always cook Orkra after it ahs been washed and dried. This will minimize the slime.
Sprinkle the chickpea flour over the okra. Add all the spices and mix well. I like to keep 1/3 of salt behind to sprinkle on later. Make sure each and every okra piece is well coated. Normally, this recipe can be tweaked to give you really spicy and crunchy okra. In this case though, the chickpea or besan coating ensures the flavor of spices sticks on to the Okra. Let the Okra sit for 10 minutes.
In a heavy bottomed skillet heat the oil of choice. If you are cooking with mustard oil, let the oil burn out and smoke first.Add the okra to the hot oil and turn the flame to medium. Stir occasionally, I personally don’t feel the need to cover it. Still if you wish, cover the skillet for not more than 5 minutes. Uncover and then let it cook on low flame , uncovered for 7-10 minutes. By this time the Okra will have crisped up, absorbed the flavors and fully cooked!
I think, this goes great with steamed rice and any dal. Consider this as a dish that elevates simple home food!Its more of a yummy tangy condiment that complements a lot of dishes! I hope you try this soon and let me know how this worked out 🙂