Sabzibhendisauteedokrawithcumin 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.