FRIENDS, HOW ARE YOU?
ARE YOU SEARCHING FOR A NICE COMBINATION OF SABJI WITH PLAIN PARATHAS?
HERE IS ONE” MASALA BHINDI ” (you can try this).
We are getting good Okras, also known as Lady’s Finger or Bhindi. (in Hindi).
This is one of the vegetables that needs to be cooked with a great knack or else it becomes sticky unfit and tasteless and people will refuse to eat it.
Today I will let you know a few tips to make the vegetable very tasty and attractive so that you will love making it and also enjoy its taste.
Before using this vegetable let us know its health benefits.
OKRA :
- It is high in fiber content and so is a delicious vegetable for all diabetic patients to control Blood sugar levels.
- It contains Calcium, Potassium, Folic acid, and vitamins B and C.
- It contains antioxidants.
- The magnesium content of okra helps in reducing Migraines.
- Okra promotes gut health by adding bulk to the food and helps it to move smoothly from the Intestine thus reducing Gastrointestinal issues like Bloating, Cramping, Constipation, and Flatulence.
- It is good for eyesight.
- It boosts Memory.
- It is good for increasing Immunity.
So dear friends, after knowing the Nutritional values, I feel it is good for all of us, to consume OKRA in considerable quantity in our diet.
TIPS FOR COOKING OKRA:
Firstly we should select soft and fresh Okras. (having tender seeds)
We should wash and dry it thoroughly before cutting, because if there is moisture the okra will become too sticky while cooking.
The best and tried methods to avoid stickiness are:-
1) Cut okra to the required size or shape and spread it on a plate board or plastic sheet till it dries.
overnight or 5-6 hours at least.
2) If you have no time to do the above method, add lime juice or tamarind paste while roasting.
3) Use oil liberally while roasting Okra pieces which is a must for almost all dishes.
The recipe which I am showing you, is very simple and easy to make, yet very yummy to eat.
I am sure you can’t resist eating it.
Let us see the ingredients needed to make this dish, called masala bhindi.
INGREDIENTS TO MAKE MASALA BHINDI
Table of Contents
INGREDIENTS:
- Okra (Bhindi or lady’s finger)-300 grams
- Onions-3 medium-sized sliced
- Tomatoes-3 medium-sized cut
- Oil-3 tablespoons
- Coriander powder-2 teaspoons
- Red chilly powder-1 teaspoon
- Salt-1 teaspoon
- Cumin seeds-3/4 teaspoon
- Turmeric-1/2 teaspoon
- Asafoetida (hing)-1/4 teaspoon
- Garam masala-1 teaspoon
- Amchur (dry mango powder)-1 teaspoon (or Chat powder)
- Roasted cumin powder-1/2 teaspoon
PREPARATIONS NEEDED FOR MAKING MASALA BHINDI
- Select fresh, soft, and tender okra and wash it.
- Now pat dry the okras cut them to the required size and spread them to dry.
- Peel the onions and slice them.
- Wash and cut the tomatoes.
- Keep all other ingredients ready in measured quantities.
METHOD OF COOKING SPICY MASALA BHINDI
- Keep a frying pan on low flame to heat.
- Add oil to that.
- Add cumin seeds and Hing to that.
- When Cumin seeds splutter add the sliced onion.
- Add turmeric powder and saute for 1 minute.
- Now add cut Okras and combine them nicely.
TIP: When you cook any Dry Sabji (without water), there is a chance of getting the dish burnt and sticking to the bottom.
To avoid this you need to keep a deep plate with some water on the Dish to be cooked. Be careful while handling the plate of water. (done let the water enter the dish you are cooking) cook normally on low flame.
You will see that your dish is cooked without sticking or burning (to the bottom).
- Now when you see the Bhindi, it is cooked and the quantity has reduced to almost half.
- Add the dry spices.
- Add Red chilly powder, Coriander powder, Aamchur powder, and Roasted cumin powder.
- Saute for a minute.
- Then add cut tomatoes and mix.
- Keep covered for 60 seconds and cook.
- Now add Garam masala powder and mix it well.
- HOME-MADE GARAM MASALA RECIPE – (link is given after the recipe)
- Put off the flame and masala bhindi is ready to serve.
- A VERY TASTY, DELICIOUS, SPICY, HOT, AND SOUR, CHATPATI MASALA BHINDI IS READY TO RELISH WITH YOUR LUNCH OR DINNER.
SERVE HOT MASALA BHINDI WITH FRESH CORIANDER LEAVES GARNISHED ON TOP
DID YOU LIKE IT?
HOMEMADE GARAM MASALA CAN BE USED IN ALL NORTH INDIAN DISHES TO ENHANCE THEIR TASTE
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