Category Archives: Okra / Bhindi

Recipe – Bhindi in Coconut Milk Gravy / Okra with Coconut Milk

Aviary Photo_131562854641340006Prep Time: 10 minutes

Cook time: 15 minutes

Serves: 2

Ingredients:

  • Okra / Ladyfinger/ Bhindi: 200 grams
  • Coconut Milk: 1/2 cup
  • Water: 1/4 cup
  • Salt: 1 teaspoon or to taste
  • Oil: 2 Teaspoon
  • Cumin seeds: 1/2 Teaspoon
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon, finely chopped
  • Turmeric powder: 1/2 teaspoon
  • Cumin powder: ½ teaspoon
  • Coriander Powder: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon

Method

  • Clean the bhindis first using a wet napkin and then a dry napkin. Trim the edges of each bhindi and cut each bhindi into 4 vertical pieces and then into 1-inch long pieces.
  • Heat oil in a pan, add cumin seeds. When it changes color, add onion and ginger. Saute for 2-3 minutes or till onions are light brown. Add bhindi pieces, green chili, salt and turmeric. Stir and cover for 4-5 minutes in medium heat. Bhindis should be almost (80%) cooked.
  • Add coriander powder, cumin powder and red chili powder and roast for another 2 minutes in medium heat.
  • Add coconut milk and water. Mix well. Stir continuously until gravy starts to boil. Once it starts to boil, lower the heat and cook for 3 minutes in low heat.
  • Turn off the heat and serve hot.
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Recipe – Besan Bhindi / Okra

Aviary Photo_131572386762452510Prep Time: 5 minutes

Cook time: 15 minutes

Serves: 4

Ingredients:

  • Okra / Ladyfinger/ Bhindi: Chopped, 2 cups
  • Besan (Gram flour): 1/2 cup
  • Salt: 2 teaspoon or to taste
  • Oil: 1 tablespoon
  • Cumin seeds: 1/2 Teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Cumin powder: ¼ teaspoon
  • Coriander Powder: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon
  • Garam Masala Powder: ¼ teaspoon

Method

  • Dry roast the besan and keep it aside.
  • Clean the bhindis first using a wet napkin and then a dry napkin. Trim the edges of each bhindi and cut into small pieces.
  • Heat oil in a pan, add cumin seeds. When it changes color, add bhindi pieces, salt and turmeric. Stir and cover for 4-5 minutes in medium heat. Bhindis should be almost (80%) cooked.
  • Add gram flour, coriander powder, cumin powder, garam masala powder and red chili powder and cook for 7-8 minutes in low heat. Stir occasionally.
  • Serve.

 

Recipe – Bhindi Sambar / Okra Sambar

Aviary Photo_131519594180335038

Ingredients

  • Toor dal: 1 Cup
  • Water: 3 Cup
  • Salt: 1 teaspoon or to taste
  • Bhindi (Ladies finger): 14-15, trimmed and cut into small pieces
  • Tomato – 2, chopped
  • Onion: 1 small, chopped
  • Curry Leaves: 4-5
  • Dried Red chili: 1
  • Garlic cloves: 3-4
  • Oil: 1 Tablespoon
  • Mustard Seeds: ¼ Teaspoon
  • Turmeric powder (Haldi): ¼ Teaspoon
  • Sambar powder: 2 Tablespoon
  • Tamarind paste: 1 Tablespoon

Method

  • Pressure cook the dal with water, salt, turmeric powder, half of the chopped tomato, half of the chopped onion, 2-3 cloves, ½ Tablespoon sambhar powder on high flame for 3 whistles.
  • After the steam goes, open the cooker.
  • In a big pot, heat oil and add mustard seeds. When it splutters, add curry leaves, red dried chili, cloves, onion and sauté till onions are light brown.
  • Add tomato and cook for 2 minutes.
  • Add the chopped bhindi / okra. Mix well and cover till bhindis are almost cooked.
  • Add sambar powder and tamarind paste. Cook for 30 seconds.
  • Add the cooked dal. Mix well.
  • Add water to adjust the consistency.
  • Let it boil.
  • Turn off the heat and serve hot.

Cook’s Note:

  • You may cut the bhindi / okra into big pieces and cook with dal in pressure cooker.

 

Recipe – Dahi Bhindi / Okra in Yogurt Gravy

Aviary Photo_131492951527489728

Prep Time: 10 minutes

Cook time: 15 minutes

Serves: 2

Ingredients:

  • Okra / Ladyfinger/ Bhindi: 200 grams
  • Card (Dahi or yogurt): 3/4 cup
  • Gram flour (Besan): 2 Tablespoon
  • Water: 1/4 cup
  • Salt: 1 teaspoon or to taste
  • Oil: 1 teaspoon
  • Cumin seeds: 1/2 Teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Cumin powder: ½ teaspoon
  • Coriander Powder: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon

Method

  • Whisk, curd, water and besan (gram flour) well and keep aside. There should be no lumps.
  • Clean the bhindis first using a wet napkin and then a dry napkin. Trim the edges of each bhindi and cut into pieces.
  • Heat oil in a pan, add cumin seeds. When it changes color, add bhindi pieces, salt and turmeric. Stir and cover for 3-4 minutes in medium heat. Bhindis should be almost (80%) cooked.
  • Add coriander powder, cumin powder and red chili powder and roast for another 2 minutes in medium heat.
  • Add curd mixture. Mix well. Stir continuously until gravy starts to boil. Cook for 7-8 minutes in low heat.
  • Serve hot.

Recipe – Crispy bhindi or Kurkure Bhindi

Crispy Bhindi
Crispy Bhindi

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 2

Ingredients:

  • Bhindi (Okra / Ladies finger): 200 grams, medium sized 18-20 bhindis
  • Rice Flour or corn flour: 2 Tablespoon
  • Salt: 1 teaspoon or to taste
  • Turmeric Powder: ½ Teaspoon
  • Chat Masala: ½ Teaspoon
  • Oil: for deep fry

Method:

  • Clean the bhindis first using a wet napkin and then a dry napkin.
  • Trim the edges of each bhindi, then cut into two vertical parts. De-seed them and then cut into finger length pieces.
  • Take the pieces into a bowl. Add salt, turmeric, flour and mix well, so that bhindis are well coated with the powder.
  • Heat oil in a pan and deep fry the bhindis in high flame for 5-6 minutes or until crispy. If pan is small, fry in 2-3 batches.
  • Once the bhindis are crispy, take out and sprinkle chat masala.
  • Serve hot.