Bhindi Masala/ Okra Masala

Ladies Finger or Okra benefits

Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid. The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract. Okra’s mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. The okra fiber, absorbing water and ensuring bulk in stools, help prevent constipation. Bhindi Masala is Okra sauteed with Tomatoes and spices.
               It is delicious Indian curry which is generally served with chapatti or roti. Paddy loves this bhindi masala. When I make “Pulka” , he wants this bhindi masala for side dish. In this recipe I used frozen full length bhindi.

 Ingredients:

Okra                                           – 1 pound

Sweet peppers                             – 5 nos

Capsicum                                      – ¼

 Green chilies                               – 2 slit lengthwise

Medium Tomato                            – 2 no

Corn flour                                    – ½ tsp

Oil                                             for shallow fry

 Masala

Red chili powder                            – 1 tsp

Coriander seed powder                  – ½ tsp

Amchoor powder                            – ½ tsp

Hing                                       – 2 pinches

Turmeric Powder                        – ¼ tsp

Garam masala powder                   – 1 tsp

Ginger paste                               – 1 tsp

Seasoning:

Jeera                                    – ½ tsp

Oil                                       – 1 tsp

 Salt                                      to taste

Method:

• Cut tomatoes, capsicum and sweet peppers lengthwise. Keep aside.
• Snip off stems of Okra. Cut bhindi (Okra) into half lengthwise.
• Cook it in microwave for 4 minutes. Sprinkle a little salt and corn flour over them.
• Heat the oil in frying pan and shallow fry bhindi (okra).   Keep fried bhindi (okra) aside.
• Heat oil in another fry pan. Add cumin seeds wait until seeds crack.
• Add pinch of Asafetida, then add green chili and ginger paste, fry for one minute.
• Add sweet peppers, capsicum, and tomatoes and fry for few minutes.
• Add salt, turmeric powder, red chili powder, coriander powder, garam masala powder,  Amchoor powder and  mix well, cover the pan and cook for a few minutes until tomatoes become soft. Stir if needed to avoid the mixture from sticking to the pan.
• Add fried bhindi (okra) and mix gently. Keep on heat for two minutes and then remove the pan.
• Serve hot with chapatti or roti.

Bhindi /Okra Masala