Punjabi Masala Bhindi (Okra)

Ingredients

1. Okra (Bhindi) – 300 gms

2. Onion – 1 large, thinly sliced

3. Mustard oil – 2 tbsp

4. Asafoetida (Hing) – 1 tsp

5. Cumin seeds (Jeera) – 1tsp

6. Green chillies – 1, finely chopped

7. Ginger – 1 inch, finely chopped

8. Red chilli powder – 1/2 tsp

9. Turmeric powder (Haldi) – 1/4th tsp

10. Dry Mango powder (Amchoor) – 1 tsp

11. Salt- 1 tsp or to taste

Method

1. Clean and wash the okra well. Now dry each okra using a cloth or paper towel. Chop off the head and tail of each okra. Then chop each into 1 cm roundels.

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2. Heat the mustard oil in a saucepan until it starts to leave smoke.

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3. Then add the asafoetida (hing) and cumin seeds. Allow the seeds to splutter for a few seconds.

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4. Now add the finely chopped ginger and green chillies and fry for a minute on low heat.

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5. Then add the thinly sliced onions and mix well. Fry the onions on medium heat until they start to brown. Fry for a few more seconds.

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6. Now add the chopped bhindi (okra) and mix well.

Add the turmeric powder, red chilli powder, dry mango powder (amchoor) and salt. Mix the masalas well so as to coat each bhindi piece.

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7. Now cover the saucepan and lower the heat. Let the bhindi cook for 10-12 minutes. Stir in between. By then the okra should be cooked.

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8. Now increase the heat and fry the okra for a few minutes so as to give it a crispy outside.

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Enjoy this punjabi style masala bhindi with chapatti and raita. s

 

Step by step with pictures

Step 1

Heat the mustard oil in a saucepan until it starts to leave smoke. Then add the asafoetida (hing) and cumin seeds. Allow the seeds to splutter for a few seconds. Now add the finely chopped ginger and green chillies and fry for a minute on low heat.

Step 2

Then add the thinly sliced onions and mix well. Fry the onions on medium heat until they start to brown. Fry for a few more seconds.

Step 3

Now add the chopped bhindi (okra) and mix well.

Step 4

Add the turmeric powder, red chilli powder, dry mango powder (amchoor) and salt. Mix the masalas well so as to coat each bhindi pice.

Step 5

Now cover the saucepan and lower the heat. Let the bhindi cook for 10-12 minutes. Stir in between. By then the okra should be cooked. Now increase the heat and fry the okra for a few minutes so as to give it a crispy outside.