Bhindi Bhaji
You can never have too many side dish recipes, so give Bhindi Bhaji a try. This recipe serves 2 and costs 44 cents per serving. One serving contains 146 calories, 1g of protein, and 14g of fat. A mixture of coriander powder, ½ lb **notes, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 49 people found this recipe to be yummy and satisfying. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Spice Up the Curry. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Overall, this recipe earns a rather bad spoonacular score of 25%. bhindi bhaji or bhindi sabzi , how to make bhindi bhaji, Bhindi Bhaji (Fried Stuffed Okra), and bhindi nariyal sabzi or okra coconut curry | bhindi s are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
Coriander powder – 1 teaspoon
Cumin seeds – ½ teaspoon
Garam masala powder – ¼ teaspoon
Garlic – 2 cloves, chopped finely
Oil – 2 tablespoons
Red chili powder – 1 teaspoon
Salt – to taste
Tomato – 1 medium, chopped
Turmeric powder – ¼ teaspoon
Bhindi (Okra)-250 grams or ½ lb (2 cups chopped) **Notes
Equipment:
kitchen towels
paper towels
knife
frying pan
stove
Cooking instruction summary:
Wash the okra well. Dry them well using kitchen towel or paper towel. This is very important step to avoid stickiness after it cooks.Cut off both ends (head and tail part). And chop them into ½ inch pieces.And this is also important to wipe off the sticky knife on kitchen towel or paper towel. This step also avoids stickiness after it cooks.As knife get sticky, immediately wipe it and keep doing so. Look at how this paper towel becomes dirty after chopping half of the bhindi.Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.Then add chopped garlic. Let it cook for 30 seconds.Then add chopped okra. Mix it.Add red chili powder, turmeric powder, coriander powder and salt.Mix it well, so all the masala get coated with bhindi.Cover it and let it cook. Don’t forget to stir in between.Cook it till okra gets cooked. It will take about 8-10 minutes. When you cook okra by covering the pan with lid, you will get softer texture of okra.Then add chopped tomatoes and garam masala powder.Mix it well and again cover the pan and cook for 1-2 minutes only.Or cook just till the tomatoes are softer but not mushy. Sourness from tomato also helps to remove the sliminess of the okra.Turn off the stove and serve hot with roti/ phulka / paratha.
Step by step:
1. Wash the okra well. Dry them well using kitchen towel or paper towel. This is very important step to avoid stickiness after it cooks.
2. Cut off both ends (head and tail part). And chop them into ½ inch pieces.And this is also important to wipe off the sticky knife on kitchen towel or paper towel. This step also avoids stickiness after it cooks.As knife get sticky, immediately wipe it and keep doing so. Look at how this paper towel becomes dirty after chopping half of the bhindi.
3. Heat the oil in a pan on medium heat. Once hot add cumin seeds.
4. Let them sizzle a bit.Then add chopped garlic.
5. Let it cook for 30 seconds.Then add chopped okra.
6. Mix it.
7. Add red chili powder, turmeric powder, coriander powder and salt.
8. Mix it well, so all the masala get coated with bhindi.Cover it and let it cook. Don’t forget to stir in between.Cook it till okra gets cooked. It will take about 8-10 minutes. When you cook okra by covering the pan with lid, you will get softer texture of okra.Then add chopped tomatoes and garam masala powder.
9. Mix it well and again cover the pan and cook for 1-2 minutes only.Or cook just till the tomatoes are softer but not mushy. Sourness from tomato also helps to remove the sliminess of the okra.Turn off the stove and serve hot with roti/ phulka / paratha.
Nutrition Information:
covered percent of daily need
