(Cook with Harish)
This recipe for bhindi masala one of the most delicious ways to enjoy okra! It’s a dry Indian curry that’s quick and simple to make and takes almost no time!
Okra, called bhindi in Hindi (or lady fingers in Indian English, which has to be the cutest name for them!), has to be one of the oddest vegetables. Shaped like a pepper, but tender and with a peach-like fuzzy skin. If you’ve ever cooked with it, you know it has a tendency to get very… for lack of a better word, slimy.
- 500 grams Bhindi / Okra / Ladies finger
- 1/4 cup Besan / Chickpea flour
- 1 tbsp Red chili powder
- 2 tbsp Cumin and coriander powder
- 1/2 tsp Turmeric
- Salt to taste
- 1 tsp Garam Masala
- 3 tbsp Crushed Peanut
- 1 tbsp Garlic finely chopped
- 3 + 2 tbsp Oil
- 1 tsp lemon juice
- Cilantro / Coriander for garnishing
- Wash and dry the okra with kitchen towel. Chop the top and bottom end. Slit the okra into lengthwise but not cutting it into half. keep it aside.
- Take Besan, Red chili powder, salt, Cumin and coriander powder, garam masala, turmeric, crushed peanut and Garlic in a big mixing bowl. Mix them very well
- Heat 3 tbsp oil in a Tawa / griddle. Place the Okra. Close the lid and Cook them on a medium to low flame for 5 minutes or until they are tender. Stir in between.
- Sprinkle prepared masala. Mix it very well. Add remaining 2 tbsp oil, Cilantro and lime juice. Let them cook for 2 minutes over medium to low heat.
- Your Tawa Bhindi is ready. Serve it hot with Phulka Roti, Paratha or with rice.