Masaledaar Bhindi (Spicy Okra)
Bhindi (also known as Okra), is one of the favorite vegetable in our household. It can be cooked cut or whole, plain or spicy. Here, I’m sharing its spicy (not hot :-)), version. Kids love it too, because this recipe has potatoes in it.
For Masaledaar Bhindi [6 servings]
Bhindi (Okra) whole – 1lbs fresh or frozen
Potatoes – 2 (peel and cut long slices)
Onion -1/2 sliced
Fresh chopped Garlic -1/2 tbsp
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Salt as per taste
1. Wash fresh Bhindi in plenty of running water and dry it thoroughly with the kitchen towel. If using frozen, thaw the frozen bhindi in microwave for 3 minutes. Cut the tops and tails and slice lengthwise in half.
2. In a pan, heat 2 tbsp oil. Add sliced bhindi and shallow fry it till it turns half green and half golden brown. Keep fried bhindi aside.
3. In the same pan heat 2 tbsp oil again. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add sliced onions to it. Sauté for 2 minutes and add sliced potatoes. Sauté for another 2-3 minutes, add chopped garlic, mix well and cover the pan with the lid. Turn the heat to medium-low for 5 minutes.
4. Add fried bhindi to sautéed onion and potatoes. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix carefully without mashing bhindi or potatoes.
Enjoy hot with fresh roti or paratha.