Bhindi/ Okra Masala

There are a couple of posts in which I have used okra as the primary ingredient. Every time I use okra, I try to make it a point to clarify that it is a tricky vegetable to cook with. If not done right, it can get slimy and texturally unappealing. A simple trick can get it right and avoid keeping you from liking an otherwise wonderful vegetable. The trick is as simple as dry them completely after washing and before cooking and always cook them uncovered. Most people just fry them to avoid the slime but using these two simple tricks, you can uncover a whole new side of okra. This okra preparation is tangy and mildly spicy and one of my personal favorites. Even though you will intend to serve it as a side to a meal, they tend to be more popular as finger food and will be gone before you get a chance to serve!

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Dahi Nariyal wali Bhindi/Okra in coconut and yogurt sauce

es I am back. I realize it is unusual for me to go without a post for a fortnight and thanks to many of my readers that missed me. Lets just say life gets in the way sometimes. Here I am with a simple homey bhindi/okra dish the recipe of which I've had for a really long time in my diary (remember the little 'yellowing' notebook). As I sat back and thought about my history of cooking, nostalgia struck and hence the thought of getting to my good old diary. I remember having taken down this recipe during my college days from a magazine. I still remember it was a dish by the famous Indian celebrity chef Tarla Dalal whose recipes were a regular feature in the magazine.

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Simple Bhindi/Vendakkai/Okra Fry

Ingredients:

1 Kilo Bhindi/Vendakkai/Okra

1 Tbsp Black Pepper Powder

1 Tbsp Red Chilli Powder

1 Pinch Asafoetida
4 1/2 Tbsp Oil
Salt to taste.

Lets Prepare:

• Wash the okra pat dry and thinly slice into coins.
• Add 2 tbsp oil to the sliced okra mix well and allow to rest for 10 minutes.

• Heat a nonstick pan or wok add 2 /12 tbsp oil add the sliced okra and start fry keep stirring constantly on a medium flame you can place the cover but must stir every 3 minutes once.
• Once the okra is half way done add salt chilli powder and stir well and fry.

• Once the okra has turned light brown in color and there is no more gum texture left add pepper powder and fry for 2 minutes.
• Once you see little bit oil to the sides serve hot...Enjoy...:)

Mom prepares this recipe at home always we love it best served with dhal rice or roti...nothing to touch moms cooking  I enjoyed cooking with mom today it was really fun day...Happy Mothers Day to all the moms out there Indiya or west your the best...♥♥♥ 

My video demo for the recipe...Enjoy...:)

Kadahi Bhindi (Okra curry)

adahi bhindi or bhindi masala always brings a smile to my face. Why? You ask. Its only bhindi after all. Well you are absolutely right. That is exactly why. Read on.

The story is from the first few days after coming to the US after getting married. Dear hubby, trying to show me around and to take his lady out to wine and dine, offered to take me out for dinner to our local Indian restaurant. I obliged. The menu was like any regular Indian restaurant, the usual paneer and mushroom dishes, biryanis, naans, parathas. He asked me what I wanted and we waited for the waiter to show up. I can't remember exactly what I had... it was some paneer dish I think... but to my utter dismay, hubby ordered bhindi masala... and I went... WHAT! I mean who orders bhindi in a restaurant! Moreover when you are paying fifteen bucks for an entree, wouldn't you rather eat paneer or atleast something more exotic.

Let me explain. Back at home, when okra was in season, mom would always make bhindi masala for lunch or dinner. Every restaurant you went to, had bhindi masala on the menu and we conveniently chose to ignore it... of course. Hence my reaction.

When hubby explained, it actually made sense. I still don't agree with him... but it made sense. During his bachelor days in India, he ate all three meals in restaurants and well... like me he always ate paneer. So much so that he could not longer stand it.

We agreed silently to disagree. Since then he has warmed up to the idea of paneer (thankfully!) and doesn't order bhindi at restaurants anymore (he claims its because I make a killer bhindi masala at home :)

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Bhindi Tava Fry(okra recipe)

Ingredients:

500 grams Okra (Ladies finger or Bhindi)

1 Tbsp Dry Mango powder = Amchur

1 Tbsp Garam masala powder

1 Pinch Asafoetida

1/2 Tsp Chat masala

1/2 Tsp Cumin powder

1/2 Tsp Black pepper powder

1/2 Tsp Turmeric powder

1 Tbsp Red Chilly Powder

1 Tbsp Salt

3-4 Tbsp Corn Strach or flour

3 Tbsp oil.

{In the video demo I was unable to show the gravy normally i prepare gravy for bhindi tava fry}

Lets prepare:

• Wash the okra and chop the head and tail portion slit in the middle  set aside.
• In a bowl Mix all the dry ingredients chilly powder, turmeric, pepper powder, 1 tsp salt, chat masala, Garam masala, Cumin, asafoetida, Dry mango powder mix everything (Also reserve a pinch of all the masala for the batter)
• Fill the Masala mix in the slit bhindi and rub the excess masala over the bhindi and marinate for 15 mins
• In the mixing bowl add corn flour and rest of the dry masala with water and 1 tsp salt and add to the marinated bhindi mix everything.
• Heat a tava or pan add 2 tbsp oil and toast the bhindi on the tava till the bhindi cooks well and the outer cover goes crisp. serve hot sprinkle a pinch of chat masala and corianderleafs serve with rice and dhal...enjoy...:)

I've done a demo on this recipe over youtube do watch and enjoy...:)

Paneer Bharvan Bhindi (Paneer stuffed Okra)

Humble okra gets a  glamorous makeover with this recipe and gets a "WOW" from whomever you are serving it to. A very innovative and always popular recipe from my mom's cook book (the best there is). This recipe came to existence one day when some special guests arrived and mom had only bhindi in the fridge... which is not always considered the best vegetable to offer to special guests at our home. So she made some paneer added some masala in it and stuffed the okras and boom... okra got a makeover. Guests loved it. My papa became its biggest fan and now he always asks mom to make these whenever we have guests over. In fact if we were out of bhindi, he would go and get some from the market. He just loves it :). Mom used to fry the bhindis first then stuff them then saute again with the masala in a makhani kind gravy (which I will be posting soon). I use my microwave for this and it becomes so quick and easy. It is great for lunch and dinner when paired with either rice or roti..have served as an appetizer too.

Here goes the recipe (see notes for the 'microwave-only' version) -

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