bhindi masala – how to make bhindi masala | bhindi s

The recipe bhindi masala – how to make bhindi masala | bhindi s is ready in roughly 45 minutes and is definitely a super gluten free, dairy free, lacto ovo vegetarian, and whole 30 option for lovers of Indian food. This recipe serves 4 and costs 79 cents per serving. This side dish has 51 calories, 2g of protein, and 1g of fat per serving. This recipe is liked by 777 foodies and cooks. If you have curry paste, garam masala, fenugreek leaves, and a few other ingredients on hand, you can make it. It is brought to you by Veg Recipes of India. With a spoonacular score of 72%, this dish is good. Try Bhindi Masala| How to make bhindi masala | Okra s, lahsuni bhindi or garlic bhindi, how to make lahsuni bhindi, and bhindi bhaji or bhindi sabzi , how to make bhindi bhaji for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

rinse the bhindi/okra well in water.dry them on a large plate on their own or wipe with a kitchen towel.remove the base and stalk while chopping the bhindi.chop into 1 or 2 inch pieces.heat 2 tbsp oil in a kadai/wok or pan.add the bhindi and saute till they are completely cooked.you will have to keep an eye on them and stir in between many times.taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.all the oil will be used up. so add 1 tbsp oil to the same pan.add chopped onions and fry till they become translucent.add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.add the chopped tomatoes and saute till the tomatoes are soft and mushy.if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.all the above cooking is done in a open pan and you don't need to cover the pan with the lid.add all the dry spice powders one by one.stir well and saute for a minute.add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.cook for 2-3 minutes. stir in between.serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.

 

Step by step:

1. rinse the bhindi/okra well in water.dry them on a large plate on their own or wipe with a kitchen towel.remove the base and stalk while chopping the bhindi.chop into 1 or 2 inch pieces.heat 2 tbsp oil in a kadai/wok or pan.add the bhindi and saute till they are completely cooked.you will have to keep an eye on them and stir in between many times.taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.all the oil will be used up. so add 1 tbsp oil to the same pan.add chopped onions and fry till they become translucent.add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.add the chopped tomatoes and saute till the tomatoes are soft and mushy.if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.all the above cooking is done in a open pan and you don't need to cover the pan with the lid.add all the dry spice powders one by one.stir well and saute for a minute.add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.cook for 2-3 minutes. stir in between.serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.

Nutrition Information:

covered percent of daily need