How do you make bhindi?
I am looking for two different recipes
One is the crispy fried type okra that almost resembles chips…completely dry
The other is one I tried recently…whole okra cooked kinda tomato-ey and with not that much masala.
Re: Bhindi/Okra
how about achaarii whole Bhindi?
Re: Bhindi/Okra
I can ask my mom about the tomato-ey one, but from what I remember it’s just a simple karahi style fry with ginger, garlic, onion, tomato, salt, red chili, and haldi. You have to cook the bhindi for a long time until the sticky residue disappears. That’s when you know it’s done.
Re: Bhindi/Okra
Erm, we usually make it really simply…when in a time crunch…chop tomatoes, slice onion and bhindi, add oil add salt, red chilli powder/turmeric/coriander powder and cook on high heat until u can see the lacy/sticky residue has disappeared.
If ur not lazy and don’t mind washing an extra pot, fry the bhindi separately until cooked, and do a quick bhoonify of the rest of mentioned ingredients (onions shouldn’t be mushy, they should still retain their shape) and add the bhindi, mix thoroughly and done. Either way takes about 20-30 mins.
Re: Bhindi/Okra
Simplest and quickest way:
Thinly slice onions. Fry them in a little bit of oil until they turn transparent. Add some whole masalas eg zeera, kalonji, rai, meethi seeds etc and fry until the aroma is released. Then add chopped tomatoes, bhindi, salt, pepper, turmeric. Stir to mix everything up, turn heat to low and let the bhindi cook in it’s own juices + tomato juices. Stir once or twice only. When the bhindi’s almost cooked, add some lemon juice. The acidity of the tomato juices + lemon juice cuts the lace.
Re: Bhindi/Okra
I don’t like to turn it into salan, sometimes less is more, you got to keep it basic and be able to taste the food, fry things separately, cut onions chunky sauté at high heat so they caramelize without releasing liquid, basic masala just cumin sees and chili flakes. Take onions out and do the same with okra sauté a high heat also, don’t let it get gooey, in a non stick frying pan sauté some chunky tomatoes with garlic lemon herb spices and chilli flakes, mix every thing together and simmer for a few minutes, also use lots of green chilli. I don’t do haldi dhania with okra. If you crave spicy, just add achar in the last step.
The other is Tawwa style just high heat sabut masala and sear until caramelised, also use whole red dried chilli.
Re: Bhindi/Okra
Here’s an Indian version of crispy bhindi:
- Chop bhindi into thin slices (either vertically, or into horizontal circular pieces).
- Heat oil in a pan (add a little extra to get the bhindi nice and crunchy) and add haldi and mustard seeds.
- Once the mustard sputters, add the bhindi. Keep the pan on a medium flame.
Important: Don’t stir the bhindi too much or else it gets sticky. Just shake the pan a bit every 5 mins so the bhindi does not stick to the bottom. Also cook it uncovered (covering the pan generates moisture). - Add salt, 1 tsp garam masala, and red chilli powder.
- If your bhindi is still a little sticky, add 1 tbsp besan flour and mix it in well. The besan absorbs the excess stickiness and you get a dry, crisp consistency.
- Continue till the bhindi (and besan) are well cooked.