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pakistani BHINDI recipe

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Here is a well known Pakistani recipe for Bhindi (okra) that you could appreciate:

Pakistani Bhindi Masala Recipe

Fixings:

500g new bhindi (okra), washed, dried, and cut into 1-inch pieces
2 medium-sized onions, daintily cut
2-3 medium-sized tomatoes, hacked
2-3 green chilies, cut
2-3 cloves of garlic, minced
1-inch piece of ginger, minced
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red stew powder (conform to taste)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
3-4 tablespoons cooking oil
Directions:

Set up the Bhindi:

Wash the bhindi (okra) completely and let them dry totally. You might wipe them off with a spotless kitchen towel.
Trim the closures of the bhindi and cut them into 1-inch pieces.
Sauté the Bhindi:

Heat around 2 tablespoons of oil in a wide skillet over medium intensity.
Add the slashed bhindi and sauté them until they begin to become somewhat brown and fresh. This could require around 10-15 minutes. Mix infrequently to guarantee in any event, cooking.
Once the bhindi is cooked, eliminate them from the container and put them away.
Set up the Masala:

In a similar container, add a touch more oil if necessary and intensity it over medium intensity.
Add cumin seeds and let them splutter.
Add cut onions and sauté until they become brilliant brown.
Add minced garlic and ginger, and sauté for one more several minutes until the crude smell vanishes.
Add cleaved tomatoes, green chilies, turmeric powder, red stew powder, coriander powder, and salt. Cook until the tomatoes are delicate and the oil begins to isolate from the blend.
Join and Cook:

Add the sautéed bhindi back into the skillet with the

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