No Onion No Garlic Special Okra / Bhindi Masala

Name: No Onion No Garlic Special Okra / Bhindi Masala
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gms Okra (Bhindi); 2 tsp posto (poppy seed); 2 tsp mustard seeds; 4-5 tbsp mustard oil; 1/2 tsp salt or as needed; 1 tsp sugar; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 3-4 green chillies; 1 tbsp chickpea flour (besan); 1/4 th tsp fennel seeds; 1/4 th tsp black onion seeds (kalonji); 5-6 cashewnuts; 2 medium tomatoes chopped; 1/2 cup water; 1 tbsp coriander chopped finely

Kumkum Chatterjee @cook_12055532

#ga24
#orissa
#okra
There are various ways of cooking Okra or Bhindi Masala. Today I am sharing a no onion no garlic version of bhindi masala.This Indian vegetarian dish can be served as a side with rice and dal, roti or paratha and tastes delicious.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

4 servings

300 gmsOkra (Bhindi)
2 tspposto (poppy seed)
2 tspmustard seeds
4-5 tbspmustard oil
1/2 tspsalt or as needed
1 tspsugar
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
3-4green chillies
1 tbspchickpea flour (besan)
1/4 th tsp fennel seeds
1/4 th tsp black onion seeds (kalonji)
5-6cashewnuts
2medium tomatoes chopped
1/2 cupwater
1 tbspcoriander chopped finely

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Steps

20 minutes

1

Wash the bhindi.Pat dry and chop off both ends. Cut them into medium size pieces. Marinate bhindi with besan, 1/4 th tsp turmeric powder, 1/2 tsp Kashmiri Red Chilli Powder, 1/4 th tsp salt.Drizzle some water so that the marinade sticks to bhindi.Set aside for 10 minutes.
2

Soak mustard in warm water for 10 minutes.Dry grind posto and cashewnuts. Add soaked mustard seeds to it.Add 1/4 th cup water, 1 green chilli and 1/4 th tsp salt.Grind to a smooth paste.Chop tomatoes into small pieces. Set aside.Now heat 2 tbsp mustard oil and stir fry the marinated bhindi/ okra for 5 to 7 minutes on high to medium flame. When it is cooked, remove from.oil. Bhindi should not lose its colour.
3

To the same pan, add 2 tbsp more mustard oil.When the oil is heated, sprinkle kalonji and fennel seeds.When they crackle, Add the chopped tomatoes. Sprinkle 1/4 th tsp salt and fry in low flame till tomato turns mushy. Now add the ground mustard, posto and cashewnut paste.Add turmeric powder, Kashmiri Red Chilli Powder, salt and sugar to taste. Stir fry for 2 minutes and add 1/2 cup water.Cook till the gravy thickens.
4

Add the fried bhindi. Cook in low flame for 2 minutes till masala coats bhindi.Add some slit green chillies and sprinkle chopped coriander. Drizzle 1 tsp mustard oil and give it a mix.Serve hot with rice and dal, or with roti or paratha in lunch or dinner.