Bhindi Masala (Spicy Okra) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is MY version of Bhindi Masala. I love Indian food & have tweaked a recipe that I originally found . The original version of this recipe is quite delicious and I highly recommend that you try it. I originally modified the recipe because my garden was producing an over-abundance of okra, cherry tomatoes and long beans. It's probably not very authentic since my modifications, but it still tastes good! I have made this dish dozens of times... Manjula's version, my version or a hybrid of both. If there's an ingredient you don't like, leave it out. If you'd like to add or substitute something, do it! Ingredients:
3 tablespoons oil |
1/8 teaspoon asafetida powder (hing) |
1 teaspoon cumin seed (jeera) |
1 lb okra (sliced into 1/2 inch rounds) |
1 tablespoon ground coriander (dhania) |
1 teaspoon ground cayenne pepper |
1 teaspoon turmeric (haldi) |
1 teaspoon salt |
1 teaspoon mango powder (amchoor) |
2 tablespoons flour (chana flour or besan) |
1 cup cherry tomatoes (quartered) |
1/2 cup red bell pepper (diced) |
1/2 cup long beans (cut in 1 inch pieces) |
1 cup chicken stock (or tomato sauce) |
Directions:
1. Heat oil in a skillet on med/high.
2. Add the cumin seeds and asafoetida, stir for one minute.
3. Add the okra and long beans, stir for one minute.
4. Reduce heat to medium and cover for 3-4 minutes.
5. Add the coriander, cayenne and turmeric. Stir and cover for 2-3 minutes.
6. Add the flour, stir well.
7. Add the tomatoes and bell peppers, stir and cover for 2-3 minutes.
8. Add the salt, mango powder, stir thoroughly.
9. Add chicken stock or tomato sauce and stir, bring to a boil.
10. Turn off heat & re-cover for another 2 minutes.
11. Serve over rice.
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