Bhindi masala | Vendakka masala

Gems Gems, November 30, 2015

Bhindi Masala or Okra( lady fingers ) Masala is one of the most popular and tasty bhindi recipe. Bhindi or Okra is stir fried in a tangy paste of Tomato, ginger and grarlic, seasoned in Indian spices and garnished with corriander leaves or curry leaves.

Bhindi masala or Vendakka masala
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: 4 servings
Prep time:
Cook time:
Total time:
 
Bhindi or Ladies finger : ½ KG cut in to long pieces Onion :1 Big cut in thin long pieces Tomato: 1 Big cut in thin long pieces Ginger: 1 Inch piece. Cut in to small pieces Garlic: 5 -6 nos.Cut in to small pieces Green chilly: 2 nos.cout in long thin pieces Red Chilly powder: 2 tsp Coriander powder: 1 tsp Turmeric powder : ½ tsp Garam Masala : 1 tsp Refined Oil: 2 tsp Salt: As per requirement
Ingredients
  • Bhindi or Ladies finger : ½ KG cut in to long pieces
  • Onion :1 Big cut in thin long pieces
  • Tomato: 1 Big cut in thin long pieces
  • Ginger: 1 Inch piece. Cut in to small pieces
  • Garlic: 5 -6 nos.Cut in to small pieces
  • Green chilly: 2 nos.cout in long thin pieces
  • Red Chilly powder: 2 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder : ½ tsp
  • Garam Masala : 1 tsp
  • Refined Oil: 2 tsp
  • Salt: As per requirement
Instructions
  1. Heat a non stick pan and add oil. Add onion and tomato in to it and saute till it is translucent.
  2. Add ginger, garlic, Green chilly and saute until you get the smell of ginger and garlic. Stir the pan so as the ingredients doesn't stick to the pan.
  3. Add Red Chilly powder,Coriander powder, Turmeric powder and Garam masala in to it.
  4. Stir well and saute for a minute till the powder is cooked properly.
  5. Add the Bhindi in to it and mix properly so that the onion-tomato masala coats the bhindi well.
  6. Close with a lid and cook for few minutes until Bhindi is properly cooked.
  7. Sprinkle some water in between so that bhindi is cooked without stiking to the bottom of the pan.
  8. Garnish it with corriander leaves or curry leaves
  9. Serve this with hot chapatis or as a side dish for rice.
Notes
For Punjab style Bhindi Masala, ½ tsp amchur (dry mango powder) and 1 tsp kasuri methi/dry fenugreek leaves crushed (optional) added after step 7 and cook for 2-3 minutes

In some versions Roasted cumin powder – 1 teaspoon, Chaat masala – 1 teaspoon, Fennel seeds powder – 1 teaspoon is added along with chilli powder for a different taste
Nutrition Information
Serving size: 180 gm Calories: 207 Fat: 14.6g Saturated fat: 2.5g Carbohydrates: 18.4g Sugar: 3.7g Sodium: 595mg Fiber: 4.4g Protein: 3.1g

 

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