OKRA FRY (BHINDI MASALA)

pantibhukkad
Jun 28, 2017
2 min read

Desi style chatpati bhindi at home

INGREDIENTS ↪250 gm BHINDI ↪3 medium sized onions (Finely sliced) ↪2 tbsp mustard oil ↪1 tsp cumin seeds (Jeera) ↪A pinch of asafoetida (For aroma) ↪1 tsp coriander powder (Dhaniya power) ↪½ tsp red chili powder ↪½ turmeric (For beautiful colour) ↪½ tsp chaat masala ↪Salt to taste LET'S GO WITH THE PROCESS 😋 1. Bhindi is a very starchy vegetable so it should never be washed directly under water. Take a damp cloth and clean it by rubbing lightly.

Cut the head and tail of okra (not too much) and cut the body into equal medium chunks.

3. Take a wok or pan or any kadhai. Add mustard oil and allow it to change color to a light yellow at high flame. (This step is necessary to remove the strong odour of mustard oil)

2. Slice the onions and keep it aside.

(To avoid teary eyes keep it in freezer for 10 mins before cutting)

3. Let the oil be medium high, add asafoetida, cumin seeds and coriander powder and let it fry for few seconds.

4. Add turmeric and chilli powder. (Added directly in the oil so that it gives a nice colour to the dish)

5. Add diced okra into the pan, give it a slight mix. ( Do not over mix as it may become sticky) When all the spices cover bhindi, leave it at a medium flame to cook, stirring occasionally.

6. Add salt at this step and let it cook.

7. Do not cover the pan, or it will become sticky. When it is almost cooked, add sliced onions and give it a nice toss.

8. Let it cook for 2 more minutes. Do not cook the onions fully, it should be a little crispy with a bite. 9. At the last add chaat masala and enjoy the dish with phulkas or parathas.