Charishma's Very Tasty Bhindi Masala

Charishma_Ramchandani's Note:

I cooked this up this afternoon and we all really enjoyed every spoon of this. A dish that is inspired by Babbu uncle :)

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 1/4 tablespoons coriander powder
• 1/4 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 medium green chilies, chopped
• 2 medium tomatoes, chopped
• 1 tablespoon cumin seed
• 1 teaspoon mustard seeds
• 1/4 cup oil, to fry ladyfinger
• 3/4 teaspoon salt
• 1/4 kg okra (bhindi)
• 2 tablespoons oil, for seasoning
• 2 medium onions, chopped

Directions:

1. Heat oil in a wok.
2. Once hot, toss in the cumin and mustard seeds. Allow to splutter.
3. Once it stops spluttering, add green chilli and onions. Stir-fry on medium heat until browned. Remove from heat and keep aside in a plate.
4. Pour 1/4 cup of oil in the same wok.
5. Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty.
6. Remove the okra from heat, once fried and lightly browned.
7. Add the sauteed onion mixture back to the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
8. Now, add all the masala {spice} powders and mix well.
9. Allow to cook for 5 minutes.
10. Add the chopped tomatoes, mix well and cover the wok. Allow the flavours to blend well and the tomatoes to cook until softened. This takes about 7 minutes.
11. Uncover, add salt and mix well.
12. Allow to cook for 2 minutes on medium heat.
13. Remove from flame and serve hot with rotis.
14. Enjoy!

Reviews

[broegge]

I printed out this recipe years ago and have been making it frequently ever since! My spouse and I love this dish. I cook it just as the author indicates, but with two exceptions. First, I cut the okra into small pieces (the same size of traditional southern fried okra). Also, for step 5, I cook the okra for longer than the author indicates - usually until it starts to shrink and turn brown around the edges. When it hits that point, it becomes very soft and absorbs the spices very well. We eat it hot over jasmine rice. Yum!

[Ripemango]

Soooo good. I will be making this often. Thank you for sharing this wonderful dish!

[Shakthi]

Very nice and tasty. I just added some curry leaves to it to make it even more aromatic. i love your recipes. Thank you for sharing.