Bhindi Masala

Ingredients:

1. Bhindi or Okra - 1/2 Kg

2. Medium size onions - 4

3. Red chilly powder - 1/2 tbl spoon

4. Coriander powder - 2 tbl spoon

5. Amchoor/dry mango powder - 1/2 tbl spoon

6. Chatt masala - 1/2 tbl spoon

7. Chana masala - 1 tbl spoon

8. Salt to taste
9. Mustard oil - 3 spoon

Serves - 3-4 people

Method:

1. Wash bhindi/okra and dry it properly with a cloth. It should be dried very properly otherwise it secrets a transparent sticky material.

2. Chop dried bhindi in round psc.

3. Chop 4 onions roughly in thick psc.

4. Heat a flat botton pan and add mustard oil to it. Let the oil burn for 3-4 mins or till the time it releases its smell.

5. Add Onions to the oil and cook for 2-3 mins on slow flame.
6. Add bhindi tho this and let it cook on slow flame for 10-12 mins. Keep stirring in between.
7. Once the bhindi is a little tender add all the dry spices except salt and mix well. Let it cook for another 3-5 mins.

8. Add salt and cook for 2-3 mins on slow flame. Then serve hot with chapatis.

Tips to cook okra :

1. Do not put water in okra.

3. Dry it properly before chopping.

4. Okra is not good for people with kidney stones.

Okra Nutrition (half-cup cooked okra)

• Calories = 25
• Dietary Fiber = 2 grams
• Protein = 1.5 grams
• Carbohydrates = 5.8 grams
• Vitamin A = 460 IU
• Vitamin C = 13 mg
• Folic acid = 36.5 micrograms
• Calcium = 50 mg
• Iron = 0.4 mg
• Potassium = 256 mg  
• Magnesium = 46 mg

Dahi Bhindi

Dahi Bhindi is a curry variation of bhindi or okra which is cooked in curd and besan (gram flour) gravy.

Ingredients:

1. Bhindi - 1/2 kg

2. Curd - 1 1/2 cup                                             

3. Besan/Gram flour - 1 large spoon

4. Red chilly powder - 1 tbl spoon

5. Mustard seeds - 1/2 tbl spoon

6. Cumin/Jeera seeds - 1/2 tbl spoon

7. Saunf/Fennel seeds - 1/2 tbl spoon

8. Curry leaves - 2 spoons

9. Salt to taste

10 Refined oil - 2 spoon

Serves: 3-4

Method:

1. Chop bhindi in round pieces.

2. In a bowl take curd and put 1 spoon salt and red chilly powder and mix well.

3. Put besan in the bowl and 1 cup water and mix well so that lumps are not form and mixture is of smooth consistency.

4. In pan heat some oil and put mustard seeds and cumin seeds.
5. Once the seeds have crackled put saunf seeds and let them splutter.
6. Put curry leaves in pan and saute for 30 seconds.
7. Put chopped bhindi in pan and some salt. Turn the flame to low.
8. Put the curd mixture in this and stir well on slow flame. Once curd mixture is added constant stirring should be done.
9. Cook this till bhindi is tender and completely cooked. This can be served with chapati or rice.

Stuffed Bhindi

Bhindi or Okra is a very summer vegetable and is very popular among kids.

Ingredients:

1. Bhindi or Okra - 250 gms
2. Baby onions or shallots - 6-8
3. Coriander powder - 4 tbl spoon

4. red chilly powder - 1 tbl spoon

5. Chaat masala - 1 tbl spoon

6. Amchoor/Dry mango powder - 1/2 tbl spoon

7. Roasted jeera/cumin powder - 1/2 tbl spoon

8. Salt to taste

9. Refined oil - 2 tbl spoon

10. Mustard Oil - 3 spoon

Serves: 2-3 people

Method:

1. Chop the head of okra and slit it length wise.
2. Slit the onions to make a plus sign.
3. Mix all the dry spices with 2 spoon refined oil.
4. Stuff the mixed masala in bhindi and inside the shallots.
5. Heat mustard oil in a flat bottom pan and let it burn for 2-3 mins or till the time oil releases its smell.
6. Put the bhindi and shallots in pan and cook on slow flame for 12-15 mins while stirring in between.
7. Once bhindi is 95% cooked add the remaining mixed masala to the pan and mix.
8. Cook for another 2-3 mins or till the time bhindi is done. Serve hot with chapatis.