Bhindi Masala

There is this cute little thing that happens when buying bhindi in the Indian market. You can spot all the ladies trying to break the tip of each and every bhindi before putting it in their basket. The theory being that if the tip breaks, its a good one. If it doesn’t, its not. To break the tip of a bhindi in front of a shop keeper – its pretty liberating I say. If properly prepared, bhindi should never be slimy. This is a very simple recipe made with bhindi – vendakkai. This okra gravy is a semi-dry preparation and tastes very well with roti or chapati.

Heat oil in a pan and add in the cut bhindi and salt. Fry on a very low flame till the bhindi is roasted and no more slimy. It will take a good 12-14 minutes on a low flame. Set aside.

In the mean time crush the ginger and garlic in a mortar and pestle or in a mixie. If grinding in a mixie, do not add any water. We just want it crushed. Not a paste. Set aside.

Heat oil in a pan, add in the curry leaves and cumin seeds. Let the cumin seeds splutter. Add in the crushed ginger and garlic and saute for a couple of minutes.

Add in the onions and fry on a low flame until the onions are nice and golden. It will take a good 10 minutes.

Once the onions are golden, add in the very finely chopped RIPE tomatoes. Add in the salt, turmeric, sambar powder, jaggery and asafoetida. Add in a few cashewnuts. Fry till the tomatoes are well cooked and streaks of oil start to appear on the top.

In the mean time when the tomatoes are cooking, take another pan and
dry roast the sesame seeds and peanuts on a low flame. Dry roast briefly until the sesame seeds start to pop. Do not roast for a long time as the sesame seeds may turn bitter. Grind in a mixie to a fine powder. Set aside.

Now back to the main pan. Add in a cup of water to the onion and tomato mixture. Add in the bhindi and the sesame-peanut powder. Saute for a minute to combine. Remove off heat.

Bhindi Masala

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Bhindi Masala – This is a very simple recipe made with bhendi – vendakkai. This okra gravy is a semi-dry preparation and tastes well for roti / chapati.

Author: Kannamma – Suguna Vinodh

Recipe type: Side Dish

Cuisine: Indian

Serves: 4

Ingredients

For frying Bhindi

• 250 grams Bhindi – okra
• 2 tablespoon oil
• ¼ teaspoon salt

For the powder

• ½ cup peanuts
• 3 tablespoon white sesame seeds

Other Ingredients

• 1 tablespoon Oil
• 1 sprig curry leaves
• 1 teaspoon curry leaves
• 1 pod garlic
• 2 inch piece ginger
• 2 medium onions, finely chopped
• 3 medium ripe tomatoes, finely chopped
• 1 teaspoon salt
• ½ teaspoon turmeric
• ½ teaspoon jaggery
• ⅛ teaspoon asafoetida
• 1 teaspoon sambar powder
• 6-7 cashew-nuts, broken

Instructions

1. Heat oil in a pan and add in the cut bhindi and salt. Fry on a very low flame till the bhindi is roasted and no more slimy. It will take a good 12-14 minutes on a low flame. Set aside.
2. In the mean time crush the ginger and garlic in a mortar and pestle or in a mixie. If grinding in a mixie, do not add any water. We just want it crushed. Not a paste. Set aside.
3. Heat oil in a pan, add in the curry leaves and cumin seeds. Let the cumin seeds splutter. Add in the crushed ginger and garlic and saute for a couple of minutes.
4. Add in the onions and fry on a low flame until the onions are nice and golden. It will take a good 10 minutes.
5. Once the onions are golden, add in the very finely chopped RIPE tomatoes. Add in the salt, turmeric, sambar powder, jaggery and asafoetida. Add in a few cashewnuts. Fry till the tomatoes are well cooked and streaks of oil start to appear on the top.
6. In the mean time when the tomatoes are cooking, take another pan and
7. dry roast the sesame seeds and peanuts on a low flame. Dry roast briefly until the sesame seeds starts to pop. Do not roast for a long time as the sesame seeds may turn bitter. Grind in a mixie to a fine powder. Set aside.
8. Now back to the main pan. Add in a cup of water to the onion and tomato mixture. Add in the bhindi and the sesame-peanut powder. Saute for a minute to combine. Remove off heat. Serve hot.

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