Bhindi Masala Recipe Video

Whisk some yogurt and add 3 to 4 tablespoons of it and mix. Now add ¼ cup curd and cook until the oil separates.

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Table of Contents

I like to use a nonstick pan for this recipe.

Bhindi masala recipe video. Remove in a plate and keep aside. Heat oil in a pan and add the chopped onions. Fry till the onion turns translucent in color.

Cook for eight to ten. Finally add some jaggery or sugar for sweetness and some coriander leaves and mix. Add cumin seeds and let them crackle for a few seconds.

Then add roughly chopped 1 medium tomato and mix. Rinse and completely dry okra with paper towels. Add ginger, onion and fry until they turn slightly brown.

How to cook bhindi for bhindi masala recipe: Add the tomato, turmeric powder, red chili powder, and salt. Place a kadai (wok) and turn on the gas.

Now add bhindi, coriander powder, turmeric powder, red chilli powder and salt. Open cook sometime or until it looks 90 percent cooked. Add okra and saute for 8 to 10 minutes stirring frequently.

Saute until the oil separates from the puree. Fry these few minutes in low to medium flame until half way cooked. Remove the cover and increase the heat to high.

Cook for few more minutes. Take it out in a plate and keep it aside. Add 1 cup water and 1 tsp salt.

See also Fish Boil Recipe Cod

Saute on low flame until the spices turn aromatic. Make sure bhindi (okra or ladyfinger) is only 70% cooked. Once the oil turn hot, put the sliced onions in it and sauté a little.

Cut dried okra into diagonally sliced pieces, discarding the top and the bottom. Now, add turmeric powder and salt. Heat 4 tbsp oil in a cooking frying pan or kadai (wok) and add bhindi (okra or ladyfinger).

Heat oil in a pan. Add 1½ cup tomato puree and saute well. Mix well adjusting the consistency of.

Mix well and cook for a couple of minutes. Next, add the ginger garlic paste and fry till the raw smell vanishes from the ginger garlic paste. Add mustard oil and let it heat up.

Then put the chopped okra in it. Heat oil in a medium pan.

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