Showing posts with label Okra. Show all posts
Showing posts with label Okra. Show all posts
Showing posts with label Okra. Show all posts
Showing posts with label Okra. Show all posts

Bhendi / Okra Masala Dry#Foodieextravaganza

Bhendi also known as Okra or Ladies finger is a very nutritious green vegetable is available as year round so it's a regular in our weekly menu.
This Bhendi Masala Dry has great flavors, it's vegan and taste awesome. This can be enjoyed as a side dish with roti or rice.

Ingredients
200-250 Grams Bhendi / Okra
1 Medium Onion - chopped
2 Medium Tomatoes - chopped
¾ Teaspoon Ginger Garlic paste
1 Teaspoon Coriander powder
½ Teaspoon Red Chilly powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
½ Teaspoon Amchur powder
Salt to taste
2 + 2 Tablespoons Heaped Oil
1 Teaspoon Kasuri Methi

Method
Rinse the bhendi well in water and pat it dry then wipe with a clean kitchen towel.
Cut the top and the tail of the bhendi then chop them into 2" thick pieces.

Heat 2 tablespoons heaped oil in a kadai/wok or pan. Add the bhendi and saute till they are nearly cooked. Keep stirring them on medium flame. Once nearly cooked, remove the bhendi on to a plate keep aside. In the same pan heat another 2 tablespoons heaped oil, add the chopped onions and fry till they become translucent. Then add the ginger-garlic paste and sauté for a minute or till the raw aroma of the ginger-garlic disappears. Add the chopped tomatoes and sauté till the tomatoes are soft and mushy. If the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook, don’t cover the pan with the lid till the tomatoes turn mushy. Now add all the dry spice powders, stir well and sauté for a minute or two. Add the sautéed bhendi, kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well. Cook for 2-3 minutes or till the bhendi is cooked, stirring in between. Once cooked switch off the flame.

Serve the Bhendi Masala garnished with some coriander leaves. Enjoy with chapatis, rotis or naan.
Labels: Foodie Extravaganza Party, Side Dish, Gluten free, Bhendi, Okra, Vegan, Lady Finger, Sabzi 
November is World Vegan Month, so we are celebrating this in Foodie Extravaganza. Check some of the other vegan recipes here.

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Aloo Bhendi Fry - No Onion, Garlic & Tomato

Bhendi is also known as lady’s finger or okra. In South East Europe it is known as bamya/bamija. Aloo is potato in English. In this sabzi there is no onion, garlic and tomato, it's dry sabzi, goes well with chapatti or dal rice, quick and easy to make. Choose small tender bhendi for this recpie, small ones have less seeds.
Ingredients


2 Medium Aloo/Potatoes - cut into small cubes
250 Grams Small Tender Bhendi/Okra
1 Teaspoon Red Chilli Powder or to your spice level
1½ Teaspoons Coriander Powder
½ Teaspoon Turmeric Powder
1 Tablespoon Lemon Juice
½ Teaspoon Garam masala
A Sprig Curry Leaves
3 - 4 Tablespoons Oil
1 Teaspoon Mustard seeds
A Pinch Asafoetida
Salt to Taste

Method
Wash and pat dry the bhendi with a cloth. Chop off the top and tail, then, cut them in small pieces on a slant.
Peel and cut the potatoes in small cubes.
In a frying pan heat two tablespoons oil. Add the bhendi and keep stirring till the stickiness is gone. Cook till soft on medium low flame. 
When cook, remove them on to a plate.
In the same frying pan heat the remaining oil, add the mustard seeds when they crackle add the asafoetida and curry leaves, give it a good stir then add cut potatoes and fry till nice and crisp. Now add all the dry spices and fry well for about 2 minutes , add the bhend, lemon juice and salt mix well. Let this cook on medium low flame for 2 - 3 minutes, stirring in between. Making sure that it does’nt burn. Switch off the flame and serve. 
Enjoy this sabzi with dal rice or chapatti.

Labels : Bhendi, Okra, Sabzi, No Onion No Garlic, Vrat, Jain food, Side Dish, Indian Style

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Bhendi Masala

This recipe is from a cooking show on television. What I, liked about this recipe is that, all ingredients used are readily available in the kitchen pantry. The gravy texture is smooth and thick. It's a mouthwatering , easy to make and taste very good. We had this Bhendi Masala with rotis, you can have it with steamed rice too.


This is my entry for the BM #50, theme Bookmarked recipes.

Ingredients

250 gms Bhindi / Okra
1 Large Tomato - grated
2 Teaspoons Desiccated coconut
2 Green Chillies - slit
1 Teaspoon Ginger-Garlic paste
1 Large Onion -  grind to paste
1 Teaspoon Cumin-Coriander Powder
1/4 Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Garam Masala Powder
3 - 4 Tablespoons Oil

1/2 Teaspoon Sugar
A pinch Asafoetida
A sprig Curry leaves
Salt to taste

Method


Choose small size bhendis,  wash and wipe them dry.  Trim the top and the bottom .  
Cut them into 3 pieces and fry them in oil on high flame for 2 -3  minutes only ( do not cook them ). Remove and keep aside.

In the same pan fry the onion paste till light brown add asafoetida and garam masala, chilly powder, turmeric and fry till oil leaves. Add grated tomato and fry again till the tomatoes are cooked, then add desiccated coconut, cumin - coriander powder and fry well  till oil leaves the sides .  Add bhendi, stir fry till the masala coats the bhendi, then add 3/4 to 1 cup water  and let it boil well for 2 minutes.  Add salt,  ginger garlic paste,  cover and cook for 3 minutes till oil floats on the surface.  Add slit green chilly, curry leaves and switch off  the flame immediately.  


Serve with rice or rotis.  Enjoy !!!

Labels : Bhendi, Vegetarian, Okra, Main course 

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Bhendi Do Pyaza


Bhendi Do Pyaza - Okra Onion Stir Fry is a very popular North Indian sabzi, side dish that is served and eaten with Naan, Roti or Chapati. Bhindi is also popularly known as Okra or lady finger.

 Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. It is a spicy Indian stir-fried okra and onion, a delectable veggie marriage. 



Ingredients
250 Grams Bhindi  - cut in juliennes
3 Large onions   - Sliced
2 Green chilies -  slit
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1/4 Teaspoon Tumeric powder
1/2 Teaspoon Coriander powder
Teaspoon  Red chilli powder
1/2 Teaspoon Cumin powder 
1/2 Teaspoon Dry Mango powder (Amchur)
1/2 Teaspoon Garam masala
2 Tablespoon Coriander leaves - 
finely chopped
Salt to taste


Method

Wash the bhendi , dry  wipe with a cloth.  Cut the bhendi, onions and green chilies and keep them ready.

In a pan heat 2 tbsp of oil and once hot add the cumin seeds. Once they splutter add the onions and green chilies and stir till onions turn translucent. Add the bhindi. Stir fry till its well mixed with the onions and oil for about 3 minutes on medium heat. Now add the powdered tumeric, coriander, cumin and chilly powder. ( I added Kacha Masala powder 2 Teaspoons ), amchur and garam masala, let it cook for about 5-10 mins stirring occasionally . Once cooked, add the finely chopped coriander leaves and stir. Serve hot. Enjoy !!!


Labels:  Bhendi, Healthy, Main course, Vegan, Vegetarian, Okra, Gluten free, Side Dish

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