Thursday, 27 September 2012

Bhindi Masala

These spice filled okras' are a delicacy indeed. Although the prep takes a few minutes, they are fairly easy to prepare and taste great! Adapted from "The Food of India" by Wikramasinghe and Rajah.


What you'll need..
  • 300 gms Whole bhindi (Okra)
  • 1/2 Small onion, chopped
  • 3 Garlic cloves
  • 1 Inch piece of ginger
  • 2 Tsp cumin powder
  • 1/2 Tbsp coriander powder
  • 1/2 Tsp turmeric powder
  • 1 Tsp chilli powder
  • 1/2 Tsp garam masala
  • 1/4 Tsp Hing (asafoetida)
  • 1/4 Tsp fresh cracked pepper
  • 1 Tbsp lemon juice
  • 2 Tbsp oil
  • Salt to taste
How to..
  • Add the onion, ginger and garlic to a grinder or food processor and make a fine paste.
  • Add this paste to a bowl and add cumin powder, coriander powder, 1/4 Tsp turmeric, chilli powder, garam masala, 1/2 Tbsp oil, pepper and a little salt to it. Mix well.
  • Cut the heads and tails off the bhindi and with a knife slit the bhindi lengthwise.
  • Spoon in a little bit of the spice paste into each bhindi. This might take a few minutes but will be totally worth it in the end. If you do not want to leave the bhindi whole, at this point you could also cut them into 1cm pieces.
  • Heat the remaining oil in a non stick pan over medium heat. Add the remaining turmeric powder and hing to the oil and stir.
  • Add the stuffed okra to the fragrant oil and mix well. Add salt and cover with a lid and cook for 6-8 minutes, stirring occasionally.
  • Now remove the lid, add lemon juice and continue to cook for another 8-10 minutes on medium heat till the okra is well done. Serve hot.
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