Friday, November 20, 2015

Masala Bhindi - Masala Okra

Sometimes you just want simple things in life and to be honest I think a very less ratio of us humans get that simplicity in life because everything is so complicated.

In search of this simplicity I look for a vegetable and make it in a way that everyone enjoys it.

This post is specially for the people who keep on telling me to make vegetarian recipes and I want to tell them that I will soon make more vegetarian recipes.

P.S. if you're that type "I HATE BHINDI, WHAT THE HELL IS THIS" please go shove your face in a meat grinder or something.


500 grams bhindi cut according to your liking

1 big onion sliced

2 big tomatoes sliced

1 tablespoon ginger garlic paste

1 teaspoon coriander powder

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon amchur or khatayiper

2 tablespoon oil for frying bhindi

2 tablespoon oil for frying onion and tomato masala

salt according to taste

Put oil in a non stick pan and warm it up on medium heat. Add bhindi and keep on stirring occasionally. Don't you even think of cooking it on high heat because it will burn, turn brown and bitter.

Cook it till it loses its crunch and become soft; that's how you know its cooked.

Take the cooked bhindi out in a separate pan.

Now you put oil in the same pan and turn the heat high for making the onion tomato masala.

Fry the onions till they are translucent.

Add the tomatoes and all the masala ingredients in it. Cook the tomatoes and they will start stick to the pan. Add half a cup of water then to make it in to raw paste.

Add the bhindi then and stir until its coated well.

Masala bhindi is ready to serve with hot chapatis or rotis.

Ladies and gentlemen show some love for the wonderful vegetable that is Masala Bhindi.

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