6 Ways Bhindi

Mughlai Bhindi

Servings - 2 - 3

INGREDIENTS
Okra - 250 grams
Oil - 2 tablespoons
Coriander seeds - 2 tablespoons
Cumin - 2 tablespoons
Fennel seeds - 1/2 teaspoon
Red chilli flakes - 1 teaspoon
Black peppercorns - 1/2 teaspoon
Almonds - 1 tablespoon
Oil - 2 tablespoons
Onions - 225 grams
Ginger garlic paste - 1/2 tablespoon
Tomato - 225 grams
Oil - 2 tablespoons
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Water - 250 milliliters
Garam masala - 1/2 teaspoon

PREPARATION
1. Take 250 grams okra and cut it’s side.
2. Cut it into pieces.
3. Heat 2 tablespoons oil in a pan, add 250 grams okra and roast till it turns golden brown in color.
4. Take a another pan, add 2 tablespoons coriander seeds, 2 tablespoons cumin, 1/2 teaspoon fennel seeds, 1 teaspoon red chilli flakes, 1/2 teaspoon black peppercorns, 1 tablespoon almonds and roast for 3 - 5 minutes.
5. Transfer this into a blender and blend it into a fine powder.
6. Keep aside.
7. Heat 2 tablespoons oil in a another pan, add 225 grams onions and fry till translucent.
8. Add 1/2 tablespoon ginger garlic paste and saute for a minute.
9. Then, add 225 grams tomato and saute till it turns soft and pulpy.
10. Transfer this into a blender and blend it into a smooth puree.
11. Heat 2 tablespoons oil in a another pan, add the blended tomato mixture and stir well.
12. Cook for 3 - 5 minutes.
13. Add 1/2 teaspoon turmeric and stir again.
14. Now, add 1 teaspoon salt, blended seeds mixture and mix it well.
15. Add 250 milliliters water and mix it well.
16. Then, add the roasted okra and mix it again.
17. Add 1/2 teaspoon garam masala and mix it well.
18. Cook for 5 - 7 minutes.
19. Serve hot with roti.

Shahi Bhindi

Servings - 3 - 4

INGREDIENTS
Okra - 300 grams
Salt - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Oil - 2 tablespoons
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Onions - 80 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 1/2 teaspoon
Tomato - 180 grams
Ground cashews - 2 tablespoons
Gram flour - 2 tablespoons
Turmeric - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Yogurt - 120 grams
Water - 220 milliliters
Salt - 1 teaspoon
Fresh cream - 2 tablespoons
Garam masala - 1/2 teaspoon
Dry fenugreek - 1/2 teaspoon

PREPARATION
1. Take 300 grams okra, slice off the crown and base of each bhindi and cut it into half.
2. Transfer this into a bowl, add 1/2 teaspoon salt, 1/2 teaspoon chaat masala and mix well.
3. Heat 2 tablespoons oil in a pan, add bhindi in it.
4. Saute for 5 - 7 minutes or till they become tender and are just about to cooked. Keep aside.
5. Heat 2 tablespoons oil in another pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
6. Add 80 grams onions and fry till translucent.
7. Now, add 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1/2 teaspoon green chili and saute for 2 - 3 minutes.
8. Add 180 grams tomato and saute till soft and pulpy.
9. Now, add 2 tablespoons ground cashews and stir well.
10. On low heat, stir and saute for 5 - 6 minutes till you see oil releasing from the sides.
11. Then, add 2 tablespoons gram flour, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder and stir well.
12. Add 120 grams yogurt and mix well.
13. Now, add 220 milliliters water and stir again.
14. Add the sauted bhindi in it and mix it well.
15. Then, add 1 teaspoon salt, 2 tablespoons fresh cream and mix well.
16. Cook for 5 - 7 minutes.
17. Add 1/2 teaspoon garam masala, 1/2 teaspoon dry fenugreek and stir well.
18. Serve shahi bhindi with roti.

Bhindi Do Pyaza

Servings - 2 - 3

INGREDIENTS
Okra - 400 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Curd - 100 grams
Salt - 1 teaspoon
Coriander seeds - 1 tablespoon
Dry red chili - 2
Black peppercorns - 6
Cloves - 2 pods
Oil - 1 tablespoon
Oil - 30 milliliters
Garlic - 1 1/2 tablespoons
Ginger - 1 tablespoon
Onions - 200 grams
Tomato - 280 grams
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon
Onions - 280 grams
Coriander - for garnishing

PREPARATION
1. In a mixing bowl, add 400 grams okra, 1 tablespoon garlic, 1 tablespoon ginger, 100 grams curd, 1 teaspoons alt and mix it well.
2. Marinate for 20 minutes.
3. Take a pan, add 1 tablespoon coriander seeds, 2 dry red chili, 6 black peppercorns, 2 pods cloves and dry roast until it turns golden brown inc olor.
4. Remove it from heat and transfer this into a mortar.
5. Crush them with the help of a pestle. Keep aside.
6. Heat 1 tablespoon oil in a skillet, add the prepared masala and mix it well.
7. Add the marinated okra and mix it well.
8. Cook for 7 - 10 minutes on medium heat.
9. Heat 30 milliliters oil in a heavy skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir for 1- 2 minutes.
10. Then, add 200 grams onions and fry till translucent.
11. Now, add 280 grams tomato and saute until it turns soft and pulpy.
12. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.
13. Then, add the cooked okra in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Now, add 280 grams onions and mix it well.
16. Cook for another 5 - 7 minutes on medium heat.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot with roti.

Bhindi Pepper Fry

Servings - 2 - 3

INGREDIENTS
Oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Garlic - 1/2 teaspoon
White lentils - 1 teaspoon
Asafoetida - 1/4 teaspoon
Curry leaves - 10 - 12
Onions - 75 grams
Okra - 250 grams
Salt - 1 teaspoon
Black pepper - 2 teaspoons
Cumin powder - 2 teaspoons
Grated coconut - 2 teaspoons

PREPARATION
1. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon garlic and saute for 2 - 3 minutes.
2. Add 1 teaspoon white lentils, 1/4 teaspoon asafoetida, 10 - 12 curry leaves and stir well.
3. Then, add 75 grams onions and fry till translucent.
4. Add 250 grams okra and mix it well.
5. Now, add 1 teaspoon salt, 2 teaspoons black pepper, 2 teaspoons cumin powder and mix well. Cook for 3 - 5 minutes.
6. Then, add 2 teaspoons grated coconut and mix it well.
7. Serve.

Masala Bhindi

Servings - 2 - 3

INGREDIENTS
Oil - 1 1/2 tablespoons
Okra - 400 grams
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Onions - 230 grams
Ginger garlic paste - 2 teaspoons
Tomato - 400 grams
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Coriander powder - 2 tablespoons
Red chili - 1 1/2 tablespoons
Garam masala - 2 teaspoons
Water - 2 tablespoons
Dried fenugreek leaves - 1 teaspoon

PREPARATION
1. Heat 1 1/2 tablespoons oil in a heavy pot, add 400 grams okra and roast for 5 - 7 minutes or till it turns light brown in color.
2. Heat 2 tablespoons oil in a another heavy pot, add 1 teaspoon cumin seeds and stir well.
3. Add 230 grams onions and fry till translucent.
4. Then, add 2 teaspoons ginger garlic paste and saute for 2 - 3 minutes.
5. Now, add 400 grams tomato and saute till it turns soft and pulpy.
6. Add 1 teaspoon salt and mix it well.
7. Add 1 teaspoon turmeric and mix it again.
8. Then, add 2 tablespoons coriander powder, 1 1/2 tablespoons red chili, 2 teaspoons garam masala, 2 tablespoons water and mix it well.
9. Now, add the roasted okra in it and mix it well.
10. Add 1 teaspoon dried fenugreek leaves and mix it again.
11. Serve hot with roti.

Stuffed Bhindi

Servings - 2 - 3

INGREDIENTS
Oil - 1 tablespoon
Onions - 65 grams
Turmeric - 1/4 teaspoon
Coriander powder - 1 tablespoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Gram flour - 30 grams
Mustard oil - 1 teaspoon
Okra - 300 grams
Oil - 1 tablespoon
Cumin - 1 teaspoon

PREPARATION
1. Heat 1 tablespoon oil in a pan, add 65 grams onions and fry till translucent.
2. Add 1/4 teaspoon turmeric and stir well.
3. Now, add 1 tablespoon coriander powder, 1 teaspoon red chili, 1 teaspoon salt and mix well.
4. Add 30 grams gram flour and roast it for 2 minutes till nice aroma starts to come.
5. Add 1 teaspoon mustard oil and mix well.
6. Take 300 grams okra, slice off the crown and base of each bhindi and cut it into half.
7. Take each okra and stuff it with prepared masala. Repeat the same process for stuffing. Keep aside.
8. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin and stir well.
9. Add the stuffed okra in it and mix it well.
10. Cover it with a lid and cook for 2 - 3 minutes on medium heat.
11. Open the lid and stir well.
12. Again cover it with a lid and cook for 2 - 3 minutes on medium heat.
13. Open the lid and stir well again.
14. Serve hot.