1. Rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel. when you are going to cook it, make sure that okra must be dry.
2. Chop them into 1 or 2 inch pieces. Remove the base and stalk while chopping the bhindi.
3. Heat the oil in a kadai or large nonstick pan. add mustard seeds and let them pop. it will take around 30 seconds. now add cumin seeds, pinch of asafoetida, tomato into it and sauté for 2 minutes.
4. Then add bhindi/okra and sauté till they are cooked. keep eye on it, it must not be overcooked. it will take only 10 - 15 minutes.
5. Meanwhile in a small bowl mix all masalas (minced garlic, turmeric powder, red chili powder, coriander powder, cumin powder, chickpea flour) for seasoning.
6. Once the okra is cooked, add this masala mix into it, and simmer for another 5 minutes. you need to continuously stir it so that masala will mix with okra perfectly.
7. After 5 minutes, switch off the gas, add lemon juice and it is ready to serve.
) and is a great Meatless Monday recipe too. So today, we are going to start with my mum’s Kurkuri MasalaBhindi which is Okra marinated in some Indian spices, lightly coated with gram flour and deep fried (“Kurkuri” means crispy)
Indianspicy sautéed okra and green peppers recipe. Irina @ My Indian Taste Serves. I’ve never found a problem with that but if you do, then I have some tips – it’s really important after you washed okra to dry it before cooking it
Add red chili powder, garam masala and dhania jeera powder mix it well. 1 cup chopped bhindi (Okra)½ cup chopped capsicum¼ cup chopped onion2 tsp garlic paste1 tsp garam masala 2 tsp red chili powder1 tbsp dhania jeera powder (cumin seed and dry coriander seeds powder) Pinch of asafoetida (hing)2 tbsp oilSalt to tasteMethod. Add okra and salt, cook for 5 minutes on law flame. Add capsicum and cook for another 5 minutes or till okra tender. 1 tsp garam masala. 1 tbsp dhania jeera powder (cumin seed and dry coriander seeds powder) Pinch of asafoetida (hing)