Today recipe is Crispy Fried Bhindi Masala (Crispy fried Okra tossed with onions and Indian spices.) A few days back, I went to India grocery store to buy few things for my kitchen, over there I found very fresh okra or bindi in the vegetable section. I bought them as it is my one of the favorite vegetable. Living out of India, I always miss that fresh okra which we get in India. In India, we get these at the local vegetable market. In many countries, okra is known as Ladys'finger also.
There are many ways of making Bhindi masala. But today the recipe which I am sharing is my version of making it. This recipe I have learned from my mother so, you can say that this recipe is from my mother's kitchen. In this recipe first I will deep fry the okras till golden brown. Then I will make masala using onions and dry spices and finally add the fried okras to it at the end. The spiciness of the masala and crispiness from the okra makes it the perfect combination for any meal.
The raw okras are mainly composed of water with very little of protein and carbohydrate. Thus making it an ideal vegetable for those who are on diet.
So here is my recipe:-
Preparation Time:- 20 minutes Cooking Time:- 35-40 minutes Total Time:- 60 minutes
Number of Serving:- 3 - 4 persons
1 cup = 250 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
1/2 teaspoon = 2.5 ml
1) Bhindi (Okra) 300 grams
2) Onions:- 2 medium (thinly sliced)
3) Tomato Puree:- 1/4cup
4) Garlic Paste:- 1 teaspoon
5) All-purpose Flour:- 3 tablespoon
6) Cumin Seed:- 1/2 teaspoon
7) Turmeric Powder:- 1/4 powder
8) Sweet Paprika:- 1 teaspoon (Kashmiri red chili powder, non-spicy)
9) Hot Chilli:- 1/2 teaspoon
10) Garam Masala Powder:- 1/2 teaspoon
11) Salt:- 1/2 + 1/2 teaspoon or per taste
12) Sugar:- 1/2 teaspoon
13) Oil:- 2 tablespoon + for frying
14) Water:- 1/4 cup
15) Lemon Juice:- 1/2 teaspoon
1. Wash the okras in a cold running water. Pat, it dry in a tissue paper. Slit the okras from the middle lengthwise. (If the okras are too long, cut it in half and then slit it from the middle lengthwise.
2. Add all-purpose flour and 1/2 teaspoon of salt to the okra, toss well with your hands or spoon. Keep aside for 2-3 minutes.
3. Heat sufficient amount of oil in a pan. When the oil is hot add the okras to it. Deep fry them till golden brown and crispy. (Don't overcrowd the pan, it will drop the temperature of the oil, and you will not get crispy okras. Be careful while frying the okras as the seeds may splutter.) The heat should be medium-high.
4. Now heat another pan, add 2 tablespoons of oil to it. When the oil is hot add cumin seeds, sliced onions, and garlic paste to it. Saute till the raw flavor of garlic is no more and onions are translucent. The flame should be over medium-high heat.
5. Add turmeric powder, hot red chili powder, sweet paprika, sugar and the remaining 1/2 teaspoon of salt to the pan. Saute for 30 seconds (add a little splash of water to avoid burning of the spices.)
5. Add the tomato purée and Garam Masala Powder to the pan. Saute well. Add water to the pan. Cover and cook till the oil starts floating over the tomato. At that point switch off the flame.
6. Add the fried okras to the pan. Add lime juice and coriander leaves to it. Toss well with the help of any spoon or spatula.
7. Take it out in a serving bowl, garnish it will coriander leaves.
Serve hot. Your crispy Fried Bhindi Masala is ready.
* People living outside India, and not aware of all the Indian spices, you will mostly get it in Indian stores near your place.
Serving Tip:- Serve as a side dish in any of your meal.
Do try my recipe and leave your comment below. Till then happy cooking.!
r-elish.blogspot.ch by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
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