Bhindi Masala Fry, is another easy recipe made with bhindi and added masalas.
Normally this recipe we found in large gatherings like weddings. A very interesting recipe and healthy.
Bhindi Masala Fry is served with rice or roti. Okra or bhindi or bendakaya is good for health especially for memory.
It has rich sources of dietary fibers. It also contains vitamin A, B, C and K. It also have minerals such as iron, magnesium, calcium and manganese.
Bhindi Masala Fry is usually served in weddings and huge gatherings. Bhindi or Okra vegetable or Ladies Finger is one vegetable I use very rarely as my husband doesn’t eat it.
But whenever I get a chance to cook I try to make it like stuffed bhindi OR bhindi do pyaaz the other is this one.
Key Ingredients in Bhindi Masala Fry:
- Bhindi: Use tender bhindi. 500 Grams Okra/Bhindi/Bendakaya
- Condiments: Use salt, red chilli powder and coriander powder according to your taste.
- Peanuts: Dry roast peanuts before hand.
- Garlic: Enhances the curry flavor, and mince them add in the tadka to get the ultimate taste.
- Oil: Use 4 to 5 tbsp of oil would make the curry palatable.
Steps involved in making the curry:
- Wash bhindi and wipe with a dry cloth.
- Mince the garlic keep it ready.
- Roast or fry peanuts with oil till they turn light brown. Keep aside.
- Fry garlic and curry leaves, keep aside.
- Heat oil and fry bhindi till they turn soft.
- Add all the condiments, turmeric powder, and salt.
- Once the bhindi become soft, lastly add red chilli, coriander powder, minced garlic and fried peanuts.
- Serve it with hot piping rice and ghee.
Different varieties of curries available in the website, you can check out.
Check the recipe card below for a detailed recipe.
Bhindi Masala Fry | How to make Bhindi Masala Curry
Ingredients
- 500 grms Bhindi
- 4 Tbsp Oil
- Salt – to taste
- 1 Tsp Red Chilli Powder
- 1 Tbsp Peanuts
- 5 to 7 Garlic
- fistful Curry Leaves
- 1 Tbsp Coriander Powder
Instructions
- Wash bhindi and wipe them with a dry kitchen cloth.
- If moisture on it is not wiped, while cutting and cooking we get gum strings.
- Cut the edges of okra and chop them.
- Mash the garlic in mortar and pestle with or without their skin.
- Heat 1 tsp oil and fry peanuts in it till they turn light brown
- Do not burn them. Keep them aside.
- Heat 1 tbsp oil in the same kadai.
- Fry garlic and curry leaves till the leaves turn crispy. Keep them aside.
- Heat 1 tbsp oil in the same kadai till the fumes are up, fry chopped okra pieces.
- Add little salt and turmeric powder to it. Cover and cook for 2 minutes.
- Once they become soft remove the lid and saute them occasionally.
- Saute the bhindi occasionally, till they turn crisp.
- Add red chilli powder and Coriander powder and stir well so that all the masala combines with the curry.
- Add fried garlic and curry leaves.
- Allow it to cook for 2 to 3 mins on a low flame. Keep stirring occasionally.
- Serve bhindi masala fry with rice.