Tuesday, July 19, 2016

Dhaba style Bhindi Masala

Blogging Marathon #66 Week 3 Day 3
Theme: Vegetables that are Fruits
Dish: Dhaba style Bhindi Masala

Today is the last day of this week's Blogging Marathon, and the ingredient for today is our family favorite, okra. We both love our bhindi in all imaginable ways; okra potato sabji, bharwan bhindi, dahi bhindi and bhindi kadhi. Today is a dish that is a little different from conventional bhindi sabji. 




This Bhindi Masala dates back to my school days, when I visited Punjab with my family. We went all around North India in a Tata Sumo and visited a lot of places from Delhi to Manali. Everyday we would stop at some random dhaba each day and enjoy the local cuisine. While paneer and gobi was everywhere; sarson, palak and bhindi were found at a few places and it was super! My mom would make the Bhindi Masala in the same way after we got home. When I started taking interest in cooking, she taught me the recipe and now I make it and we enjoy it here!

The recipe may not be new or unique, but it has a few characteristics that are way different than the Gujarati style of cooking okra. We never add garlic in our sabji, neither do we add onions. So adding these ingredients makes the vegetable taste different. Not to mention, we love garlic and onion in everything and okra is a favorite too. So overall, it makes a perfect treat for us. I made this a couple of days back and we had a great dinner of roti, dal, bhindi and rice. Perfect comfort food for weeknight dinners!



Ingredients

Okra 1 lb
Onion 2 medium
Tomatoes 2 medium 
Garlic 2-3 pods
Green chilli 1-2
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafoetida a pinch
Oil 1 tbsp
Turmeric Powder 1 tsp
Red Chilli Powder 2 tsp 
Salt, Lime juice to taste
Cilantro




Method


Wash, dry and chop okra into one inch pieces. Slice onions and chop tomatoes into pieces. Mince garlic pods. Heat oil in a pan, add mustard seeds. Once they pop, add asafoetida and cumin seeds. Once the cumin pops, add garlic and chopped green chilli. Cook till the raw flavor of garlic vanishes. 

Next, add the onions and cook till slightly soft. Add the tomato pieces and red chilli powder. Cook till the tomatoes start to soften. Then add the okra along with salt and turmeric powder. Cook covered for 10-12 minutes, till okra softens. 

Once the okra softens, turn down the heat and add lime juice. Season with cilantro and serve with roti and steamed rice. 










7 comments :

  1. Yet another classic dish..very nice..I enjoyed all your dishes this series.

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  2. Nice and delicious looking recipe...I have never added garlic in okra, will try it to find the difference.

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  3. Just need some rotis to clean that bowl, lipsmacking masala.

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  4. wonder how you cut bhindi in this way. I have never been able to... Interesting recipe there

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  5. That is a delicious recipe. You certainly have the patience with bhindi. Love the way you have chopped it.

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  6. Never made okra this way. Have to try it soon.

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  7. That is a delicious curry with Okra. I usually make sauteed okra, but your recipe with tomatoes sounds yummy!! Will try your version soon.

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