Today I am going to share with you how I make bhindi masala. This recipe does not require much prep time but needs some cooking time.
Let’s start
Ingredients
Okra – 200 grams
Salt – as per taste
Turmeric – 1 teaspoon
Chili Powder – 2 teaspoon
Coriander powder – 2 teaspoons
Cumin powder – ½ teaspoon
Amchur (Dried mango powder) – ½ teaspoon (Tip – Amchur powder reduces the sliminess of okra when cooking. It does not alter the taste). Adding Amchur powder is optional.
Method
Slit the okra / bhindi lengthwise on just one side.
Mix the salt, turmeric, chili powder, coriander powder, cumin powder and amchur powder.
Generously stuff each bhindi with this masala.
Let it sit for a couple of minutes until you heat a pan.
Add 3 tablespoon of any oil of your choice. I use coconut oil. Let it heat up.
Add the stuffed bhindi. Do not overcrowd the pan.
At this stage, don’t toss the pan. Let it cook on one side. (The okra becomes slimy if you keep tossing it in its initial cooking stage)
Let it cook well on all sides.
And its ready to eat.
I cook every day. Well, almost every day. And there are days where I cook multiple recipes. Having said that, I am not an authentic or professional chef. Many of my recipes are experiments as I try to adapt and use the ingredients I already have.
My mantra is you should cook food just the way you like it. I don’t mean any disrespect to traditional methods of cooking or any cultures where the cuisine originates from. But I merely try to cook it with what I have and what is available to me and sometimes, I add ingredients that I want to use up.
All photos are my own.
All photos are shot on a mobile phone.
