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BHINDI MASALA

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Here is a recipe for Bhindi Masala (Okra Masala):

Fixings:

500 grams bhindi (okra), washed and dried
2 tablespoons oil
1 teaspoon cumin seeds
1 huge onion, finely slashed
2 tomatoes, finely slashed
1 teaspoon ginger glue
1 teaspoon garlic glue
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red bean stew powder (acclimate to taste)
1/2 teaspoon garam masala
Salt to taste
New coriander leaves, cleaved (for decorate)
Lemon wedges (for serving)
Directions:

Trim the finishes of the bhindi and cut them into 1-inch pieces.
Heat oil in an enormous dish or skillet over medium intensity.
Add cumin seeds and let them sizzle for a couple of moments until fragrant.
Add the finely slashed onions and sauté until they become brilliant brown.
Add ginger glue and garlic glue, and sauté briefly until the crude smell vanishes.
Add the cleaved tomatoes and cook until they turn delicate and soft.
Add turmeric powder, cumin powder, coriander powder, red stew powder, and salt. Blend well and cook briefly.
Add the cut bhindi (okra) to the container and mix delicately to cover the masala combination.
Cover the dish and cook on medium-low intensity for around 10-12 minutes, or until the bhindi is cooked and delicate. Mix every so often to forestall staying.
Once the bhindi is cooked, eliminate the top and increment the intensity to medium-high. Cook for a couple of additional minutes to dissipate any overabundance dampness and improve the flavors.
Sprinkle garam masala over the bhindi masala and blend well.
Embellish with newly slashed coriander leaves.
Serve hot with roti, naan, or rice, alongside lemon wedges as an afterthought.
Partake in your delectable Bhindi Masala!

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