Sabzi Bhendi Sauteed Okra With Cumin Recipes

BHINDI MASALA

Steps:

• Rinse the bhindi (okra) well in water for a couple of times.
• Dry them on a large plate on their own or wipe with a kitchen towel. Make sure there is no moisture or water on the okra pods.
• Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.
• Also chop onions and tomatoes. Keep aside.
• Make a paste of ginger and garlic in mortar-pestle and keep aside.
• Heat 2 tbsp oil in a kadai (wok) or pan.
• Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
• Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.
• All the oil will be used up. So add 1 tbsp oil to the same pan.
• Add chopped onions and saute stirring often till they become translucent.
• Add the ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic disappears.
• Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy.
• If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.
• All the above cooking is done in a open pan and you don't need to cover the pan with the lid.
• Add all the dry ground spice powders one by one.
• Mix well and saute for a few seconds.
• Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well.
• Cook for about 2 minutes. Stir in between.
• Then switch off the flame and add chopped coriander leaves. Mix again.
• Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan. It can also be packed for lunch box. It also makes for a nice side dish with any North Indian meal.

SABZI BHENDI (SAUTEED OKRA WITH CUMIN)

Steps:

• Peel and halve the onion lengthwise, then slice lengthwise into paper-thin slivers.
• Heat ghee or butter in a heavy skillet over medium heat.
• Add onions and salt.
• Cook, stirring, until golden-brown, about 7-8 minutes.
• Add okra, cumin and pepper.
• Cook, lifting and turning vegetables, until okra is tender and most of the liquid has evaporated, about 25 minutes.
• If frozen okra is used, it will be a bit sticky.

PAN ROASTED OKRA WITH ONIONS AND FIVE SPICES 'BHINDI SABZI'

Steps:

• Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.
• Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.
• Combine cumin, mustard, fennel and sesame seeds and red pepper flakes.