Bhindi Masala Recipe

INSTRUCTIONS:

• Okra (cut bhindi into 1/2 inch slices) = 1/2 Kg.
• White split lentils = 01 tablespoon.
• Mustard seeds (rai) = 1/2 tablespoon.
• Carom (ajwain) = 1/2 tablespoon.
• Red chilli powder (pisi lal mirch) = 1/2 tablespoon or to taste.
• Turmeric powder (pisi haldi) = 1/2 tablespoon.
• Salt = to taste.
• Asafoetida (heeng) = 1/2 tablespoon.
• Cooking oil = 02 tablespoon.

COOKING INSTRUCTIONS:

• Place the cut okra (slices of bhindi) in a single layer on a microwave-safe plate and cook on 'high' uncovered for 04 minutes. If possible cook the okra(bhindi) in two or three lots. No salt is to be added now. (This will ensure that the okra is cooked, but without stickiness, and the bright green color is maintained).
• Heat the oil in a kadai or pan, and fry the mustard, lentils and carom, add the cooked okra pieces, turmeric, asafoetida, salt, chilli powders and fry for a couple of minutes until the all the masala are well absorbed.
• If using okra from a cold storage, instead of microwaving the pieces, Cook okra(bhindi) for 10 minutes in a baking oven without salt, until it is dry, then follow the second step as above.
• Serve Hot bhindi masala with Naan or Roti.