Bhendi Masala Bhaaji

[ad#Google Adsense 300×250]    Some people don’t like bhendi because of it is sticky. But for them this is a good news, you will definately love this recipe as it looses it’s stickyness after the preparation is over.

Ingredients

  • Okra (Bhendi) – 1/2 Kg
  • Onions – 2 medium size cut into big pieces
  • Ginger paste – 1 tspn
  • Garlic paste – 1 tspn
  • Dry grated coconut – 1 tspn
  • Coriander seeds – 1 tspn
  • Chilly powder – 2 tspn
  • Turmeric powder – 1/4 tspn
  • Til – 1 tspn
  • Cooking Oil – 5 tspn
  • Musturd seeds – 1/2 tspn
  • Fenugreek seeds (methi) – 1/4 tspn
  • Kalaunji (Onion seeds) – 1/2 tspn
  • Kadipatta – 8-10 leaves
  • Salt – to taste

Procedure

  1. First wash the Okra (Bhendi)  dry it.
  2. Ensure that no water remains on it as it can make our dish more sticky because Okra has a tendency of becoming sticky.
  3. Now, cut the Okra (Bhendi) into 1 inch long pieces  and then again cut them into halves.
  4. Grind the Onions, Ginger paste, Garlic paste, Dry coconut, Coriander seeds, Chilly powder, Til and salt together to make a fine paste and add water if necessary.
  5. Now when the above masala is ready keep a sauce pan on medium flame with the oil in it.
  6. We can test if the oil has heated sufficiently by adding one musturd seed to the oil. If the seed cracks immediately the oil has heated sufficiently.
  7. When the oil is sufficiently hot first add onions seeds and musturd seeds.
  8. After the musturd seeds  pop add kadipatta, fenugreek seeds and turmeric into it.
  9. Now put the  masala and okra together into the saucepan.
  10. Stir well continuously on a medium flame.
  11. After 10-15 min bhaaji will start loosing oil by the sides.
  12. This indicates that your dish is getting ready.
  13. Check if the okara is cooked and then cover it and turn off the heat.
  14. Garnish it with finely chopped coriander and serve with Chapati.

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