Masala Bhindi
Directions
- 1Cut off the tips of the bhindi and slit it from one side.
- 2Cut off the tips of the bhindi and slit it from one side.
- 3Cut off the tips of the bhindi and slit it from one side.
- 4Mix together salt, turmeric, red chilli powder, coriander powder, cumin powder, hing and garam masala in a bowl.
- 5Mix together salt, turmeric, red chilli powder, coriander powder, cumin powder, hing and garam masala in a bowl.
- 6Mix together salt, turmeric, red chilli powder, coriander powder, cumin powder, hing and garam masala in a bowl.
- 7Stuff the mixed masala into the slit bhindi.
- 8Stuff the mixed masala into the slit bhindi.
- 9Stuff the mixed masala into the slit bhindi.
- 10Heat oil in a pan, add jeera and saunf, and then add the bhindi.
- 11Heat oil in a pan, add jeera and saunf, and then add the bhindi.
- 12Heat oil in a pan, add jeera and saunf, and then add the bhindi.
- 13Add any leftover masala and let it cook on a low flame until well done.
- 14Add any leftover masala and let it cook on a low flame until well done.
- 15Add any leftover masala and let it cook on a low flame until well done.
- 16Serve with rotis or parathas.
- 17Serve with rotis or parathas.
- 18Serve with rotis or parathas.
Ingredients
- 200 g Bhindi / okra
- 200 g Bhindi / okra
- 200 g Bhindi / okra
- 0 salt
- 0 salt
- 0 salt
- 0.25 tsp turmeric
- 0.25 tsp turmeric
- 0.25 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp red chilli powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp coriander powder
- 1 tsp coriander powder
- 0.5 tsp cumin powder
- 0.5 tsp cumin powder
- 0.5 tsp cumin powder
- 0 pinch hing
- 0 pinch hing
- 0 pinch hing
- 0.25 tsp garam masala
- 0.25 tsp garam masala
- 0.25 tsp garam masala
- 0 oil
- 0 oil
- 0 oil
- 0.5 tsp jeera
- 0.5 tsp jeera
- 0.5 tsp jeera
- 0.5 tsp saunf/fennel seeds
- 0.5 tsp saunf/fennel seeds
- 0.5 tsp saunf/fennel seeds
Equipment
knifebowlfrying panlidspatula