Easy To Make Bhindi Recipes.

Masala Bhindi

Servings - 2 - 3

INGREDIENTS
Okra - 600 grams
Oil - 4 tablespoons, divided
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Ginger - 1 1/2 teaspoons
Onions - 185 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Fennel powder - 1 teaspoon
Sugar - 1 teaspoon
Black pepper - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Lemon juice - 1 tablespoon
Coriander - 1 tablespoon

PREPARATION
1. Take 600 grams okra and cut it’s sides.
2. Cut it into half and transfer this into a bowl. Keep aside.
3. Heat 2 tablespoons oil in a skillet, add 600 grams okra and cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 2 tablespoons oil in a another skillet, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 1/2 teaspoons ginger and stir for 1 - 2 minutes.
6. Then, add 185 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1/2 teaspoon turmeric and stir well.
8. Now, add the roasted okra in it and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon fennel powder, 1 teaspoon sugar and mix it well.
11. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Add 1/2 teaspoon black pepper, 1 teaspoon dry mango powder, 1 tablespoon lemon juice and mix it well.
14. Again cover it with lid and cook for about 8 - 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Add 1 tablespoon coriander and mix it well.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot.

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