December 1, 2007

Okra Masala- Bhindi Masala

Okra is called by different names- Lady's finger in Britain, bhindi in India and dau bap in Vietnamese. Okra is rich in fibre, vitamin B6 and folic acid. A low calorie vegetable that can be any weight watcher's delight.

However, okra is detested by some because of it's mucilage( a sticky solution that binds the okra). One method to reduce the mucilage is to wash the okra in cold water and allow it to dry completely before cooking. Secondly, no water should be used while cooking okra. Using sufficient oil helps to reduce the mucilage to a great extent.

We came across this recipe on Suganya's blog. We were hooked on the recipe the moment we saw her pictures- very delectable! Thanks, Suganya, for making this one of our family favorites.

Preparation time: 10 mins
Cooking time: 20 mins

2 lb okra slit lengthwise
1 large onion diced
1 large tomato diced
2 tbsp fat free plain yogurt
2 large garlic cloves minced
2 green chilies slit
1 tsp whole cummin
1 tsp garam masala powder
3/4 tsp coriander powder
1/2 tsp turmeric powder
2/3 cup olive oil
salt to taste.

Heat the oil. Saute cummin till light brown. Add the onions, green chilies and garlic. Fry till the onion is transparent. Add the tomato and saute till they are cooked. Add the powders. Fry for 2 mins. Add the okra, mix well. Fry for 3-4 mins. Raise the temperature to medium hot, cover and cook till done. Just before you stop cooking, add yogurt and salt. Mix well. Cook for 3 more mins. Eat with chapatis or plain rice.



Suganya said...

Wow! Am glad you liked it :)

musical said...

Crispy bhindi stir fry tastes so good with dahi and chapatis :). Yummy recipe!