Okra or Bhindi is a favorite for many but has not been experimented much with. The chefs and the cooks do not beyond the regular bhindi ki sabzi.
This is one of the most delightful veggies to be served on the plate and has many colors apart from the lush green.
It plays a double role. On one hand, it makes the taste buds jump with joy and on the other, it acts as a fighter against many diseases. The vegetable gallantly fights diabetes by stabilizing blood sugar. It maintains a healthy bowel function and is known to ease constipation. It is loaded with Vitamin A, C, and K and also has an abundance of dietary fiber and antioxidants.
I am compiling a list of some interesting Bhindi recipes that you would definitely love to try.
This Bhindi specialty from the kitchens of South India is a delight to the tummy! The recipe is easy to understand and cooking it is even easier
Start by preparing the dry masala, by taking a pan and dry roasting 1 Tsp of fenugreek seeds, 1 Tsp of sesame seeds and 1 Tsp of cumin seeds. Now grind this dry masala together into a thin powder.
For masala paste, grind 10-12 strands of green coriander 1 cup of desiccated coconut,1 Tsp of mustard seeds,1 1/2 Tsp uncooked rice,1 tsp turmeric powder and 3-4 green chilies.Now grind together all the ingredients for the masala paste with the powdered spices and a dash of water.
For the bhindi heat 3-4 tsp of oil and start shallow frying 250 gms of bhindi and add 1.5 Tbsp of tamarind extract and salt to taste.
Crumble a pinch of jaggery over it and add 1.5 table spoon of masala paste. After this mix all the ingredients well, pour in some water and cook for about 5-7 minutes.
Prepare the tadka alongside by taking 2 Tsp of oil, 3 whole dry red chilies 1/2 Tsp of mustard seeds and saute them well for about half a minute. Be careful to not burn them.
Now the final step is to pour the tadka over the bhindi and serve hot.
Bhindiwala Meat brings a fresh wave of flavors to your plate. Tender meat pieces cooked slowly with Bhindi dipped a pool of spices can surely make one’s mouth water.
To start the process add 6 Tbsp of oil in a pan and add 1 and 1/2 cup of large grated onions to it. Cook this mix till the onions get translucent in color. After this add 2 sticks of cinnamon, 12 cloves , bay leaf, and 2 large black cardamoms.
Now stir in 3/4 th kg of boneless meat and then add salt to taste
Now cook this mix for 10 minutes and add 2 Tsp of coriander powder, 1 Tbsp of ginger and garlic paste
1 Tsp of red chili powder and 1 Tbsp of ginger and garlic paste
This should be followed by addition of 4 large grated tomatoes. Keep cooking this mix while stirring continuously. Carry this on till the oil separates.
After this add 6 cups of water and transfer it into a pressure cooker. Add 2 heaped teaspoons of garam masala and cook on fast flame till it whistles.
Now lower the flame and cook for about 25 minutes and add 1.5 cups of cleaned okra. Cook this till the okra is softened and tender in texture.
Once the okra is done, it indicated that the meat is done too. Your Bhindiwala meat is ready to be served
Crispy Andhra Bhindi
The lush green bhindi fried with spices flavored by coconut, Bengal gram, and mustard seeds is a treat to the tummy.
Start the process by dry roasting 3-4 Tsp of jeera, 4 Tsp of dhania, 4 Tsp of peanuts, 4 Tsp of Bengal gram,10-12 garlic cloves, and 7 to 8 red chilies. Keep aside to cool and then grind them together. Mix in the crushed garlic(12 cloves), 4 Tsp of coconut and salt according to taste.
Now mix in the crushed garlic(12 cloves), 4 Tsp of coconut and salt according to taste. Heat the oil and deep fry 1/2 kg of bhindi. Remove and sprinkle the masala over it. Mix well and serve hot.
We hope that you liked these recipes. And we will surely do a happy dance if you would also share your recipes also with us