May 30th, 2012


Dish-A-Day: 04/25/2012 - Bhendi Masala / Bendakaya Masala / Okra Masala

Prologue: Go here:

04/25/2012: Bhendi Masala / Bendakaya Masala / Okra Masala - I like simple recipes no matter what kind of dish is. Too many steps I get nervous to cook. That's why I dont do masala dishes often, but once in a while they end up being made in my kitchen. This happened to be once such occasion when Bhendi Masala was cooked

To fry Okra:
Okra – 1 pound (Cut into 2 inch long pieces)
Red chilli powder, Turmeric powder – each ½ tea spoon to fry okra
Salt – as per taste
For Gravy:
Onion – 2 medium (chopped)
Garlic – 3 large cloves
Green chilli – 2 small (chopped into big pieces)
Tomato – 2 medium
Cinnamon Stick - 1/4 inch piece
Cloves - 3 or 4
Ginger – one inch long
Tomato puree – 2 table spoon
Turmeric powder – ½ tea spoon
Red chilli powder – 1 table spoon
Coriander powder – 2 table spoon
Cumin powder – ½ tea spoon
Salt – as per taste
Oil – 3 to 4 table spoon
Spices - 1tsp Mustard Seeds, 1tsp Cumin Seeds, 1tsp Urad Daal (Black Gram), 1tsp Chana Daal (Split Bengal Gram)

1) Chop Onion, Ginger, Garlic, Green Chilli to fine pieces in a food processor.
2) Grind Tomato, Cloves and Cinnamon to a fine paste.
3) Heat a non-stick or any pan with 1 table spoon of Oil; add Okra, given spices for Okra and fry till cooked and crisp. Keep them aside.
4) In the same pan heat remainign oil and add the Spices. Once the Spices fry well, add chopped veggies. Fry till Onions are almost red in color.
5) Add the dry powders, ground Tomato Paste and fry till oil separates from the gravy.
6) Add Tomato Puree and fry well. Add a little Water if needed.
7) Add Fried Okda to the gravy and mix well.
8) Serve hot with Rice or Roti.