Ladyfinger can be a tricky vegetable to deal with slightly excess water while cooking can make it mashed up and washing after cutting ladyfinger results in a sticky vegetable. While buying ladyfinger make sure you do not fall for those giant sized ladyfingers because most of the times they are quite hard and takes a long time to get cooked.
Masala Bhindi Recipe
- 250 gram ladyfinger/okra
- 1 medium size onion fine chopped
- 1 green chili fine chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 1 tsp mango powder
- 1 tsp coriander powder
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp asafetida
- 2 tbsp cooking oil
Ingredients for the marinade
- 2 tbsp ginger - garlic paste
- a pinch of salt
- 1 tsp gram flour besan
- To prepare Masala Bhindi, first wash and pat dry the ladyfinger.
- Cut each ladyfinger vertically into broad size pieces.
- Mix ginger garlic paste, salt and gram flour with the chopped ladyfinger. Stir to coat each piece nicely with the spice rub. Keep aside till required.
- Heat oil in a kadhai ( buy it here ) over medium heat. Add fennel seeds, nigella seeds, fenugreek seeds, cumin seeds, asafetida and fry for 2 - 3 minutes or till aroma of spices is released.
- Next add the chopped onion and chili. Fry till onion turn light brown in color.
- Add ladyfinger in the kadhai ( buy it here ), stir - fry for next few minutes.
- Once ladyfinger start cooking, add remaining spices and salt. Stir to combine.
- Cover and cook till ladyfinger is cooked through.
- Serve Masala Bhindi with dal and phulkas for lunch.