Bhindi Masala: Crispy, tasty bhindi made the easy way
Ingredients ***
The Fresh Base | The Dry Soul |
Bhindi (Okra): 250g (washed and dried) | Cumin Seeds: 1 teaspoon |
Onions: 2 medium (sliced thin) | Turmeric Powder: 1/2 teaspoon |
Green Chilli: 1 piece (chopped) | Coriander Powder: 1 teaspoon |
Oil: 2 tablespoons | Red Chilli Powder: 1/2 teaspoon |
Salt: To taste | Amchur (Mango Powder): 1/2 teaspoon |
Step 1: The Pop (Whole Spices)
This step makes the oil smell great.
- Heat 2 tablespoons of oil in a flat pan on medium heat.
- Add 1 teaspoon of Cumin seeds.
- What to look for: As soon as they sizzle and turn brown, add your chopped green chilli.
Step 2: The Base (Fresh Ingredients)
This step cooks the vegetables.
- Add the sliced onions. Stir them for 2-3 minutes until they become soft.
- Add the cut Bhindi to the pan.
- Important Tip: Do not cover the pan with a lid. Cook it open on medium heat for about 8 to 10 minutes. Stir gently every few minutes.
- What to look for: Cook until the bhindi is soft and no longer feels “sticky” or slimy.
Step 3: The Dust (Powder Spices)
This step adds the flavor and color at the very end.
- Turn the heat to low.
- Add Turmeric, Coriander powder, and Red chilli powder. Add your Salt now.
- Add the Amchur powder last.
- Mix everything gently so the spices coat the bhindi and onions.
- Cook for just 2 more minutes on low heat. Turn off the stove.
Disclaimer: The actual product may vary slightly in appearance, color, or texture due to natural material variations.