Bhindi Fried Masala / Okra Masala / Vendakka Masala  

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This version of Bhindi /Okra Masala is cooked in typical Punjabi style.  I decided to experiment a little and added kasoori methi to this dish... don't think it made a difference to the flavour.

In general, when making okra, wash and dry it completely else the okra becomes sticky and stringy.  I got this recipe from one of my North Indian friends and thanks to Gurmeet for sharing this recipe. I loved the dish but you decide the verdict!

Preperation Time: 20 min.

Cooking Time: 35 min.

Serves: 4


Okra / Vendakka - 250gms (cut each okra into 1 1/2 inch pieces)

Ginger - 1 1/2 tsp (chopped)

Garlic - 1 tsp (chopped)

Green chilli - 3 (chopped)

Onion - 1 (chopped)

Turmeric powder - 1/4 tsp

Tomato - 1 small (sliced)

Chilli powder - 1/2 tsp

Coriander powder - 1 1/2 tsp

Cumin powder - 1/4 tsp

Kasoori methi - 1/4 tsp

Salt - to taste

Preparation Method

Heat 3 Tbsp of oil in a pan and fry okra for about 10 - 15 minutes till it turns light brown.

Take out the okra and keep aside in a paper towel to remove excess oil.

Heat 2 tsp oil in the same pan and add onion, ginger, garlic and green chilli and sauté till onions turn light golden brown.

Add turmeric powder and tomato and saute for another 2 - 3 minutes.

Add coriander powder, chilli powder, cumin powder, kasoori methi powder along with 3 tsp of water and sauté for 1 - 2 minutes.

Add salt, fried okra and mix gently.

Sprinkle a little water on top.

Cover and cook for another 3 - 4 minutes on a low flame.

Open up the lid, mix gently and serve.

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