Bhindi masala

Bhindi or Okra is a favourite veggie at our home. The days I cook bhindi at home , my boy and little girl completes their food without any fuss.

This Punjabi Bhindi masala is made in onion – tomato base with the regular masalas.

Ingredients

• 1 medium sized onion finely chopped
• 1 inch ginger finely chopped
• 1 garlic clove finely chopped
• 2 medium size tomatoes finely chopped
• 250 g bhindi cut into 1 inch pieces
• Salt to taste

Spice powders

• 1 tsp coriander powder
• 0.5 tsp red chilli powder
• 0.5 tsp turmeric powder
• 0.5 tsp garam masala powder
• 0.5 tsp amchur / dry mango powder

Seasoning Ingredients

• 3 tbsp oil

Garnishing Ingredients

• 0.5 tsp kasuri methi (dry fenugreek leaves)
• 2 tbsp finely chopped coriander leaves

Method

1. Heat 2 tbsp oil in a pan. Add bhindi and saute them by stirring often till they are cooked. Keep the sauteed bhindi aside.
2. Add 1 tbsp oil in the same pan. Add finely chopped onions and saute them till the onions become translucent.
3. Add finely chopped ginger and garlic. Saute them till the raw smell of garlic goes away.
4. Add finely chopped tomatoes and saute them till tomatoes turn mushy.
5. Add all the spice powders. Mix well and saute for 2 minutes.
6. Add the sauteed bhindi , kasuri methi and salt. Mix well and cook for 4 minutes.
7. Garnish with coriander leaves and enjoy hot with phulkas.

Notes

1. After rinsing the bhindi , drain all the water completely and dry the bhindi with a kitchen towel. The bhindi should be completely dry before chopping.
2. To get rid of the stickiness, bhindi should be sauteed before making the sabzi.