When he tasted this Okra/Bhindi Masala, which i made for dinner once, he relished it and asked me make Bhindi/Okra only this way and not the regular fry. i m not sure, how long this will be enjoyed, but till then i m happy to make it . This Bhindi/Okra Masala is part of the Dinner Thali i posted last week.
- Wash and Pat dry the Okra’s/Bhindi’s using a kitchen towel. Chop the head and tail off and Cut them into 1 inch pieces.
- Heat a 2 teaspoon of oil in a Non-Stick pan, add the cut bhindi’s/Okra’s, sprinkle little salt and Cook them in a slow flame until they are done. It takes about 10-15 for them to get cooked. Toss them frequently or else they might get burnt. Once done, remove them on a Kitchen Towel.
- Heat another tsp of oil in the same pan, splutter jeera/cumin seeds. Add Onion, garlic and ginger and saute till onions turn translucent.
- Add Chopped tomatoes and the dry powders and cook until oil separates. Add the Fried okra’s to this mixture and Mix well. Garnish with fresh Coriander leaves and Serve Hot with Roti’s/Rice.