32 BINDI MASALA

BHINDI/BINDI/VENDAKKAI/OKRA/BENDEKAI/LADIES FINGER MASALA


Had lots of okra from my vegetable garden and after making dry fry and curries thought of making something different for chapathis. My hubby does not like dry curries for chapathis, he prefers gravies,So added in lot of onions and tomatoes to get a thicker and extra gravy. The gravy is just similar to our tomato thokku/gojju but added in few other ingredients to taste more spicier.

Okra - around 20 chopped into medium slices
Onion - 2 medium chopped fine
Tomato - 2 or 3 medium chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Garam masala powder - 1/2 tbsp
Amchur power - 1/2 tsp
Salt as needed
Oil - 2 - 3 tbsp

For tempering:
Mustard seeds, urad dhal, cumin seeds and curry leaves - all few

I like to cook okras in microwave as it saves the cooking/frying time and also maintains its shape and does not soggy. I do this way for my dry curries as well for curries. Will add to my curries just before removing. So you can place them in a wide microwavable plate( a bowl works good for small quantities) and spread the chopped okras along with a tsp of oil and cook in the microwave for 10 mts. No need to run it for the whole 10 mts. Just switch it on for 5 mts and remove and mix in and place back. If it is still sticky then cook again for another few mts until the stickiness has left completely and cooked.


For best results wash and pat dry the okras chop and leave it out for sometime and then cook them or if you have planned ahead for the next day then chop them ahead and keep in the refrigerator covered tightly, I have seen this method also reduces the cooking time to remove the stickiness. The other method my friend here uses is adding some tamarind pulp while frying.

Heat oil in a frying pan and add the temperings, wait for few seconds and add the chopped onion. Fry well till golden brown. Next add ginger garlic paste and saute for a minute till the raw smell leaves. Add in chopped tomatoes and fry till they are mashed and pulpy and water has left. Next add in all the powders and mix well. Immediately add in a cup of water and reduce flame. Also add salt. Cook till it reduces its volume. Can add more water needed depending upon the gravy thickness needed. Finally add the cooked okras and allow it cook together for another 3 - 4 mts. Leave it aside for sometime so the masala enters the okra very well and then enjoy your bindi masala with chapathis/rotis.

Also received these lovely awards from Priya Prashanth and Sushma. Thank you my friends for sharing them with me.







I would like to pass all these awards to
Priya
Shri
Sanghi
Sireesha
Gita
Vrinda
Nandini
Prathibha
Shaista
Jyoti V
Lubna
Preethi
Prasu
Shama
Ann
Ann
Sadhana/Muskaan
Nivedita