Just like Aloo / Potatoes , Bhindi /Okra/Ladyfinger is also very good option for side dish in the meal. Bhindi can be made in various ways but mostly dry as it gets slimy when left with moisture. I make Bhindi mostly as a side dish with Daal and Rice or With Paratha for morning breakfast.
In this Bhindi recipe I used tomatoes as well for the first time. I was bit skeptical at the first place but since I've bug of experimenting in kitchen, so I just went for it. To compliment moisture from tomatoes I added some gram flour in the dish. Also to avoid Bhindi get slimy or wet while cooking, clean, wash and dry it in advance, so when you are cooking it, it fairly dry.
When I was little, we use to get Bhindi in our lunchboxes with Puri/Paratha. Sometimes on weekend, we ate Bhindi with Dal Rice and Chapati in lunch. Using fresh green chilies, thinly sliced onions and sliced garlic enhances its taste. Crisp the bhindi by shallow frying it a tspoon or so of oil and it will be the best side dish for your meal.
Lets have a look at my way of making "Tomato Masala Bhindi / Tomato Okra Fry". It's fairly simple recipe like most of my recipes. Not any exotic ingredient , just the everyday ingredients from your kitchen and the dish will be ready for time of Breakfast, Lunch, or Dinner. Hope you all will try to make it and let me know how everyone liked it at your home.. Until next time..................., Happy Cooking Friends, Saumya
Pictorial Method of Making "Tomato Masala Bhindi / Tomato Okra Fry":
Wash bhindi/okra in water thoroughly. Wipe them with a kitchen towel or just spread them on chopping board to allow them to dry naturally.
Cut off the crown and base tip of each bhindi, vertically slice them keeping a width of your choice in thickness. I kept them almost 0.45inch.
Slice Onions thinly, chop tomatoes finely and cut green chilies very fine.
Heat 1 tblspoon oil in a thick bottomed shallow frying pan.
Add the sliced Okra and fry them until golden n crisp. Take them out on a paper towel lined plate.
Now add sliced onion and green chilies in the same pan with another tablspoon of oil.
Saute onions till they start turning light brown.
Now add the chopped tomatoes. mix well.
Now add powdered spices , Turmeric, Coriander, Garam masala, Salt, and Amchur with gram flour in the pan.
Mix the spices and gramflour well. Cook this mix until the tomatoes become soft and mushy and you start to see oil releasing from the sides.
Now add the fried crispy bhindi/okra. Mix well but gently to avoid pressing it too much.
Put the flame on high and fry the Okra and Masalas well to avoid any moisture in the dish.
Don't burn the dish in order to dry the moisture, if starts to burn switch off and take it away from the hot burner.
Once you can't see any moisture in dish, switch off the flame and immediately turn it out in a serving dish.
Garnishing with coriander is optional, as very few people eat Okra with fresh coriander.
Serve Tomato Masala Bhindi as a side dish in any of your meal like with chapatis, dal, rice or may be parathas.
Ingredients:
Okra/Bhindi/Lady finger - 500grm
Onion - 2 medium , thinly sliced
Tomato - 2 medium , finely chopped
Green Chilies - 2 thinly sliced
Asafetida/Hing - a pinch
Turmeric powder - 1/2 tspoon
Coriander powder - 1 tspoon
Raw Mango Powder/Amchur - 1/2 tspoon
Garam masala - 1/2 tspoon
Salt - to taste
Gram Flour - 2 tblspoon
Oil - 2 tblspoon
Method:
Wash bhindi/okra in water thoroughly. Wipe them with a kitchen towel or just spread them on chopping board to allow them to dry naturally.
Cut off the crown and base tip of each bhindi, vertically slice them keeping a width of your choice in thickness. I kept them almost 0.45inch.
Slice Onions thinly, chop tomatoes finely and cut green chilies very fine.
Heat 1 tblspoon oil in a thick bottomed shallow frying pan.
Add the sliced Okra and fry them until golden n crisp. Take them out on a paper towel lined plate.
Now add sliced onion and green chilies in the same pan with another tablspoon of oil and saute them till they start turning light brown.
Now add the chopped tomatoes. mix well.
Now add powdered spices , Turmeric, Coriander, Garam masala, Salt, and Amchur with gram flour in the pan.
Mix the spices and gramflour well. Cook this mix until the tomatoes become soft and mushy and you start to see oil releasing from the sides.
Now add the fried crispy bhindi/okra. Mix well but gently to avoid pressing it too much.
Put the flame on high and fry the Okra and Masalas well to avoid any moisture in the dish. Don't burn the dish in order to dry the moisture, if starts to burn switch off and take it away from the hot burner.
Once you can't see any moisture in dish, switch off the flame and immediately turn it out in a serving dish.
Garnishing with coriander is optional, as very few people eat Okra with fresh coriander.
Serve Tomato Masala Bhindi as a side dish in any of your meal like with chapatis, dal, rice or may be parathas.
In this Bhindi recipe I used tomatoes as well for the first time. I was bit skeptical at the first place but since I've bug of experimenting in kitchen, so I just went for it. To compliment moisture from tomatoes I added some gram flour in the dish. Also to avoid Bhindi get slimy or wet while cooking, clean, wash and dry it in advance, so when you are cooking it, it fairly dry.
When I was little, we use to get Bhindi in our lunchboxes with Puri/Paratha. Sometimes on weekend, we ate Bhindi with Dal Rice and Chapati in lunch. Using fresh green chilies, thinly sliced onions and sliced garlic enhances its taste. Crisp the bhindi by shallow frying it a tspoon or so of oil and it will be the best side dish for your meal.
Lets have a look at my way of making "Tomato Masala Bhindi / Tomato Okra Fry". It's fairly simple recipe like most of my recipes. Not any exotic ingredient , just the everyday ingredients from your kitchen and the dish will be ready for time of Breakfast, Lunch, or Dinner. Hope you all will try to make it and let me know how everyone liked it at your home.. Until next time..................., Happy Cooking Friends, Saumya
Pictorial Method of Making "Tomato Masala Bhindi / Tomato Okra Fry":
Wash bhindi/okra in water thoroughly. Wipe them with a kitchen towel or just spread them on chopping board to allow them to dry naturally.
Cut off the crown and base tip of each bhindi, vertically slice them keeping a width of your choice in thickness. I kept them almost 0.45inch.
Slice Onions thinly, chop tomatoes finely and cut green chilies very fine.
Heat 1 tblspoon oil in a thick bottomed shallow frying pan.
Add the sliced Okra and fry them until golden n crisp. Take them out on a paper towel lined plate.
Now add sliced onion and green chilies in the same pan with another tablspoon of oil.
Saute onions till they start turning light brown.
Now add the chopped tomatoes. mix well.
Now add powdered spices , Turmeric, Coriander, Garam masala, Salt, and Amchur with gram flour in the pan.
Mix the spices and gramflour well. Cook this mix until the tomatoes become soft and mushy and you start to see oil releasing from the sides.
Now add the fried crispy bhindi/okra. Mix well but gently to avoid pressing it too much.
Put the flame on high and fry the Okra and Masalas well to avoid any moisture in the dish.
Don't burn the dish in order to dry the moisture, if starts to burn switch off and take it away from the hot burner.
Once you can't see any moisture in dish, switch off the flame and immediately turn it out in a serving dish.
Garnishing with coriander is optional, as very few people eat Okra with fresh coriander.
Serve Tomato Masala Bhindi as a side dish in any of your meal like with chapatis, dal, rice or may be parathas.
Ingredients:
Okra/Bhindi/Lady finger - 500grm
Onion - 2 medium , thinly sliced
Tomato - 2 medium , finely chopped
Green Chilies - 2 thinly sliced
Asafetida/Hing - a pinch
Turmeric powder - 1/2 tspoon
Coriander powder - 1 tspoon
Raw Mango Powder/Amchur - 1/2 tspoon
Garam masala - 1/2 tspoon
Salt - to taste
Gram Flour - 2 tblspoon
Oil - 2 tblspoon
Method:
Wash bhindi/okra in water thoroughly. Wipe them with a kitchen towel or just spread them on chopping board to allow them to dry naturally.
Cut off the crown and base tip of each bhindi, vertically slice them keeping a width of your choice in thickness. I kept them almost 0.45inch.
Slice Onions thinly, chop tomatoes finely and cut green chilies very fine.
Heat 1 tblspoon oil in a thick bottomed shallow frying pan.
Add the sliced Okra and fry them until golden n crisp. Take them out on a paper towel lined plate.
Now add sliced onion and green chilies in the same pan with another tablspoon of oil and saute them till they start turning light brown.
Now add the chopped tomatoes. mix well.
Now add powdered spices , Turmeric, Coriander, Garam masala, Salt, and Amchur with gram flour in the pan.
Mix the spices and gramflour well. Cook this mix until the tomatoes become soft and mushy and you start to see oil releasing from the sides.
Now add the fried crispy bhindi/okra. Mix well but gently to avoid pressing it too much.
Put the flame on high and fry the Okra and Masalas well to avoid any moisture in the dish. Don't burn the dish in order to dry the moisture, if starts to burn switch off and take it away from the hot burner.
Once you can't see any moisture in dish, switch off the flame and immediately turn it out in a serving dish.
Garnishing with coriander is optional, as very few people eat Okra with fresh coriander.
Serve Tomato Masala Bhindi as a side dish in any of your meal like with chapatis, dal, rice or may be parathas.
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