Masaledar Bharva Bhindi

Masaledar Bharva Bhindi

Published February 22, 2013 | Written by

Published by: Healthline Exclusive

Servings: 5
Total Time: 45 min

Prep Time: 30 min | Cook Time: 15 min

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Okra is a favorite Indian vegetable which can be prepared in a variety of ways. This spicy, crispy version is a huge hit as a main course dish and usually eaten with rotis and parathas.

Nutrition Facts
Serving size: approximately 3 ounces of cooked okra
Calories per serving: 51
Total Fat 3.1g 5%
Sodium 240mg 10%

Ingredients

  • 1 pound bhindi or okra
  • 1 tablespoon olive oil
  • A pinch of asafetida (hing)
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon ajwain seeds (Bishop's weed)
  • 2 teaspoons coriander powder
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon dry mango powder (amchur)
  • 1 table spoon coriander leaves, finely chopped

Step by Step:

  1. Wash the okra in running water and pat dry with a clean cloth. Or, wash it and drain for 15 minutes in a sieve. Cut off both ends of the okra and make a slit lengthwise with a sharp knife, taking care not to separate the two halves.
  2. Mix together coriander powder, red chili powder, turmeric powder, salt, garam masala powder, and dry mango powder. Now take okra, open the slit slightly, and fill some mixed dry masala into each pod lengthwise. Care should be taken that the two halves aren't separated. Now fill the masala in all the pods and set aside.
  3. Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add asafetida, cumin seeds and ajwain seeds in the hot oil. Sauté for a minute and add the masala-filled okra, stirring occasionally. Cover the pan with a lid and let cook over medium-high heat for 15 to 20 minutes, or until the okra is tender and crispy. Stir occasionally and if the vegetable starts sticking to the bottom of the pan, add few drops of water and cover again.
  4. Garnish with chopped coriander leaves and serve hot with rotis and parathas.
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