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.
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.
Dahi Bhindi
Servings - 2 - 3
INGREDIENTS
Cashews - 1 1/2 tablespoons
Grated coconut - 2 tablespoons
Water - 2 tablespoons
Oil - 2 tablespoons, divided
Okra - 160 grams
Asafoetida - 1/8 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin - 1/2 teaspoon
Split black gram - 1 teaspoon
Curry leaves - 8 - 10
Dry red chili - 2
Onions - 80 grams
Ginger garlic paste - 1/2 tablespoon
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Tomato - 150 grams
Fenugreek - 1/2 tablespoon
Yogurt - 250 milliliters
Water - 500 milliliters
Salt - 1 teaspoon
PREPARATION
1. Add 1 1/2 tablespoons cashews, 2 tablespoons grated coconut, 2 tablespoons water in a blender and blend it into a paste.
2. Heat 1 tablespoon oil in a heavy skillet, add 160 grams okra and saute for 8 - 10 minutes on a low heat till they change color and are cooked.
3. Remove the sauted okra and keep aside.
4. Heat 1 tablespoon oil in a another heavy skillet, add 1/8 teaspoon asafoetida, 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin, 1 teaspoon split black gram, 8 - 10 curry leaves, 2 dry red chili and stir well.
5. Add 80 grams onions, 1/2 tablespoon ginger garlic paste and saute till the onions changes color or become translucent.
6. Add 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1/2 teaspoon dry mango powder and mix it well.
7. Add 150 grams tomato and saute for 2 - 3 minutes. Add 1/2 tablespoon fenugreek and mix well. Cook for 5 - 7 minutes.
8. Add the cashew paste and saute till oil starts to leaves the sides of the mixture.
9. Add 250 milliliters yogurt, 500 milliliters water, 1 teaspoon salt and stir well.
10. Add the sauted okra in it and mix well.
11. Serve with rotis.
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.
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.
Achari Dahi Bhindi
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Okra - 400 grams
Salt - 1 teaspoon
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Fennel seeds - 2 teaspoons
Fenugreek seeds - 1/2 teaspoon
Nigella seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 2 teaspoons
Turmeric - 1/2 teaspoon
Onions - 80 grams
Tomato - 100 grams
Red chili - 2 teaspoons
Coriander powder - 2 teaspoons
Yogurt - 150 grams
Salt - 1/2 teaspoon
PREPARATION
1. Wash and completely dry 400 grams okras. Cut them into 2 or three pieces each.
2. Heat 2 tablespoons oil in a pan, add the okras, mix gently and cook on medium heat for 5 - 7 minutes.
3. Remove from heat. Keep aside.
4. Heat 2 tablespoons oil in a another pan, add 1/2 teaspoon cumin, 1 teaspoon mustard seeds, 2 teaspoons fennel seeds, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon nigella seeds, 1/4 teaspoon asafoetida and saute for 2 - 3 minutes.
5. Add 2 teaspoons ginger and saute for another 2 minutes.
6. Then, add 1/2 teaspoon turmeric, 80 grams onions and fry till translucent.
7. Now, add 100 grams tomato and saute till it turns soft and pulpy.
8. Add 2 teaspoons red chili, 2 teaspoons coriander powder, 150 grams yogurt and mix it well.
9. Then, add 1/2 teaspoon salt, cooked okras in it and give it nice stir.
10. Serve hot with roti.
Sunehri Bhindi
Servings - 2 - 3
INGREDIENTS
Okra - 350 grams
Lemon juice - 2 tablespoons
Ginger garlic paste - 1 tablespoon
Carom seeds - 1 teaspoon
Turmeric - 1 teaspoon
Chaat masala - 2 teaspoons
Red chili - 1 teaspoon
Dry mango powder - 1 teaspoon
Salt - 1 teaspoon
Rice flour - 2 teaspoons
Gram flour - 50 grams
Oil - for frying
PREPARATION
1. Take 350 grams okra and wash them well.
2. Take a okra and cut it’s sides.
3. Now, cut it into long slices.
4. Transfer this into a bowl, add 2 tablespoons lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon carom seeds, 1 teaspoon turmeric, 2 teaspoons chaat masala, 1 teaspoon red chili, 1 teaspoon dry mango powder, 1 teaspoon salt, 2 teaspoons rice flour, 50 grams gram flour and mix it well.
5. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.
6. Remove it from heat and drain it on an absorbent paper.
7. Serve hot.
Crispy Sesame Okra
Servings - 2 - 3
INGREDIENTS
Okra - 560 grams
Onions - 245 grams
Oil - 2 tablespoons
Sesame seeds - 35 grams
Peanut powder - 90 grams
Red chili powder - 2 tablespoons
Cumin - 1 teaspoon
Coriander powder - 1 1/2 teaspoons
Goda masala - 1/2 teaspoon
Salt - 1 teaspoon
Garam masala - 1 tablespoon
Dry mango powder - 1 tablespoon
Sugar - 1/2 tablespoon
Fenugreek - 1/2 tablespoon
Coconut - 25 grams
Fried Cashews - 75 grams
PREPARATION
1. Take 560 grams okras and slit on one side of the okras.
2. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy. Keep aside
3. Heat sufficient oil in a skillet and deep fry 245 grams onions till golden brown and crispy. Keep aside
4. Heat 2 tablespoons oil in a pan, add 35 grams sesame seeds and roast for 3 - 5 minutes.
5. Add 90 grams peanut powder and cook 2 - 3 minutes.
6. Add 2 tablespoons red chili powder, 1 teaspoon cumin, 1 1/2 teaspoons coriander powder, 1/2 teaspoon goda powder, 1 teaspoon salt, 1 tablespoon garam masala, 1 tablespoon dry mango powder, 1/2 tablespoons fenugreek and mix it well.
7. Transfer it to a bowl, add 25 grams coconut, 75 grams fried cashew, fried onions, fried okra and mix all the ingredients well.
8. Serve.
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.
Pyazwali Bhindi
Servings - 3 - 4
INGREDIENTS
Oil - 1 tablespoon
Cumin - 2 teaspoons
Nigella seeds - 1 teaspoon
Onions - 180 grams
Turmeric - 1/4 teaspoon
Ginger paste - 2 teaspoons
Green chili - 1 teaspoon
Water - 1 tablespoon
Okra - 250 grams
Salt - 1 teaspoon
Yogurt - 190 milliliters
PREPARATION
1. Heat 1 tablespoon oil in a heavy skillet, add 2 teaspoons cumin, 1 teaspoon nigella seeds and saute for a minute.
2. Add 180 grams onions and saute until the onions turn soft and light golden brown. Add 1/4 teaspoon turmeric, 2 teaspoons ginger paste, 1 teaspoon green chili, 1 tablespoon water and mix well.
3. Add 250 grams okra, 1 teaspoon salt and mix it well. Cook for 3 - 5 minutes.
4. Add 90 milliliters yogurt and again mix well.
5. Serve hot with chapati.
