Cooking Instructions
- 1
Take a wok, add oil, heat it. Moderate the flame, add hing, zeera & methi seeds, let it splutter.
- 2
Add onion, stir fry it until pink.
- 3
In goes bhindi, give a stir. Add haldi powder & salt.
- 4
Stir fry it on high flame, till bhindi is half done.
- 5
Now take a another wok or deep bottom pan, add oil, heat it. Add green chilli, stir it.
- 6
Add tomato 🍅 puree & salt, mix it well. Add very lil water, cover it with the lid, lower the flame, cook it until oil has oozed out.
- 7
Open the lid, increase the flame, add haldi powder, red chilli powder, dhania powder & saunf powder, mix it well. Add very lil water, mix it well.
- 8
Cover it again, cook it on low flame until oil has oozed out.
- 9
Open the lid, add garam masala powder, give a stir.
- 10
Now add dahi besan mix, stir it nicely. Increase the flame, keep stirring until oil has surfaced.
- 11
Add fried bhindi now, give a stir. Add 1/2 cup water, mix it gently.
- 12
Cook it covered on low flame till bhindi is almost cooked & gravy becomes saucy.
- 13
Turn off the flame, open the lid after 5 minutes. Take out in a serving bowl. Garnishing is optional.
- 14
You can garnish it with chopped dhania patta.
Similar Recipes
-
-
-
Okra (Bhindi) Sambar Okra (Bhindi) Sambar
This is another south canara favorite, called "bol koddel" in local-speak. You can create variations of this, by replacing Okra with any vegetable with a hard texture, like cucumber, squash, beets, radishes and so on. They all taste different, and the end product tastes quite different in each case. Enjoy!
-
-
-
-
-
Bhindi Masala Bhindi Masala
Tip# Never wash lady fingers after cutting.Wash first, then cut and cook. #ReferSAMIYA FAHEEM
-
Bhindi (Okra) Bhindi (Okra)
Note to self: I absolutely love okra, it’s one of my favorite vegetables right after beets. There’s just something about cooking okra that reminds me of childhood. I remember my mom using leftover okra and making grilled stuffed sandwiches with them. Now this recipe is one of my mom’s and I’ve been sworn into secrecy about the spices used. (My family owns a Pakistani restaurant, Lazeez Asian Cuisine, and disclosing the spices aren’t an option as of yet). But I’ve found a way around it with the permission of my momma so you guys can enjoy the authentic taste of Pakistani cuisine! I’m in the process of trying to brand and sell individual spice mixes for these Pakistani dishes (in collaboration with Lazeez Asian Cuisine) and later on to other recipes as well. Currently we’re in the experimental phase and if you follow me on snapchat you already know the rules and entries to be entered into the trial phase of the spice mix. I’ll be choosing 3 people (a beginner, intermediate, and someone who’s an expert or very comfortable with cooking). You will receive a spice blend in the mail along with a recipe link and an email with a post survey to fill out.Here are the official rules for entry to be chosen as a experimental food tester! The first recipe will be a choice of either butter chicken, Chicken qorma, or Bhindi (okra), or loki (squash)...For more, visit https://foodjabi.wordpress.com/2017/08/10/bhindi-okra/https://www.youtube.com/watch?v=9OJTaOOqV2k
-
More Recipes
Comments