Friday, September 10, 2010

Bhendi masala/Okra masala

When PRIYA sent me an invite in FB and asked me if i was joining BSI-OKRA , i immediately said yes because bhendi is very regularly cooked in my house in some form of subzi. One of our favorite is bhendi dry subzi cooked in microwave and the other is this. This goes well with chapathi,pulka.
Adapted from the cookbook of Mrs Mallika badrinath


Bhendi/Okra 1/4 kg

Onion 2 to 3

Tomatoes 2

Green chilli 1 or 2

Cashew 10

Poppy seeds 2tsp

Jeera 1 tsp

turmeric powder 1/4 tsp

Chilli powder 1 tsp

Dhania powder 1 tsp

Garam masala 1 tsp

Hung curd 2 tbsp

Oil to fry

Salt to taste


Cut the Okra into 2 inch (approx) pieces.Slice the onions and cut the tomatoes finely

Deep fry the okra and keep aside.Do not make it very crisp

saute the onions till they turn translucent in the same oil. Let it cool.

In a pan dry roast the cashew and poppy seeds

Grind the onions with cashew and poppy seeds.

In a pan add jeera , green chillies and saute for a minute and then add the ground masala and fry for 3 to 4 minutes.

Now add the dry masala powders and saute for another 2 minutes.

Add the hung curds and fry for a minute .Add some water to makethe gravy little thin

Now add the cut tomatoes and cook with a lid closed for another 3 minutes, Now add the required amount of salt and further cook till a very good flavor emanates

Add the fried okra and coriander leaves and further cook for a minute

serve hot with chapathi or phulkas

Sending this to Priya who is hosting BSI this week BSI-OKRA and started by BIZ