Masala Bhindi Recipe by Ruchi's Veg Kitchen
Cooking Instructions 15 minutes 1 Wash and clean Okra. Remove head and tail. Split into two halves. Keep aside. Always Choose fresh and Tender Okra, so seeds won't be much inside. Still, in case you wanna remove some seeds, keep the lady's finger in a colander and shake it. Some of the seeds will fall down for sure. Check out the video recipe for details. 2 In a Kadhai, dry roast Besan, Sesame seeds and fennel seeds on slow flame till flour leaves aroma. It will turn slightly pink colour. When Besan starts changing colour, switch off the gas. Now add all other spices and mix well. Allow it to cool completely. 3 In a non-stick pan, take oil. Allow it to heat nicely. Add asafoetida and Bhindi. Sprinkle some turmeric powder and cook on slow to medium flame. Little later sprinkle some Salt (Be careful as we have added salt in stuffing too) Mix well. 4 Allow it to cook completely. Stir occasionally. As it's cut into halves, it won't take more time to cook. Once done, add stuffing Masala. Add one powdered rusk. If you have bread crumbs available, add 2 tsp. This step is purely optional. This will help to keep Bhindi not to be so stuck. 5 Mix well. If needed sprinkle 1 tsp water or 1 tsp Oil. Cook for more a minute. Garnish with coriander. Serve hot with Roti. 1 Wash and clean Okra. Remove head and tail. Split into two halves. Keep aside. Always Choose fresh and Tender Okra, so seeds won't be much inside. Still, in case you wanna remove some seeds, keep the lady's finger in a colander and shake it. Some of the seeds will fall down for sure. Check out the video recipe for details. 1 Wash and clean Okra. Remove head and tail. Split into two halves. Keep aside. Always Choose fresh and Tender Okra, so seeds won't be much inside. Still, in case you wanna remove some seeds, keep the lady's finger in a colander and shake it. Some of the seeds will fall down for sure. Check out the video recipe for details. 2 In a Kadhai, dry roast Besan, Sesame seeds and fennel seeds on slow flame till flour leaves aroma. It will turn slightly pink colour. When Besan starts changing colour, switch off the gas. Now add all other spices and mix well. Allow it to cool completely. 2 In a Kadhai, dry roast Besan, Sesame seeds and fennel seeds on slow flame till flour leaves aroma. It will turn slightly pink colour. When Besan starts changing colour, switch off the gas. Now add all other spices and mix well. Allow it to cool completely. 3 In a non-stick pan, take oil. Allow it to heat nicely. Add asafoetida and Bhindi. Sprinkle some turmeric powder and cook on slow to medium flame. Little later sprinkle some Salt (Be careful as we have added salt in stuffing too) Mix well. 3 In a non-stick pan, take oil. Allow it to heat nicely. Add asafoetida and Bhindi. Sprinkle some turmeric powder and cook on slow to medium flame. Little later sprinkle some Salt (Be careful as we have added salt in stuffing too) Mix well. 4 Allow it to cook completely. Stir occasionally. As it's cut into halves, it won't take more time to cook. Once done, add stuffing Masala. Add one powdered rusk. If you have bread crumbs available, add 2 tsp. This step is purely optional. This will help to keep Bhindi not to be so stuck. 4 Allow it to cook completely. Stir occasionally. As it's cut into halves, it won't take more time to cook. Once done, add stuffing Masala. Add one powdered rusk. If you have bread crumbs available, add 2 tsp. This step is purely optional. This will help to keep Bhindi not to be so stuck. 5 Mix well. If needed sprinkle 1 tsp water or 1 tsp Oil. Cook for more a minute. Garnish with coriander. Serve hot with Roti. 5 Mix well. If needed sprinkle 1 tsp water or 1 tsp Oil. Cook for more a minute. Garnish with coriander. Serve hot with Roti. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken and Stuffing Casserole Fitness Recipes-Diet Stuffed Cabbage Leaves Korean Cheesy Corn (Corn Cheese) using 5 Ingredients only My chicken enchiladas Keto salted sesame sticks Chicken and Stuffing Casserole Fitness Recipes-Diet Stuffed Cabbage Leaves Korean Cheesy Corn (Corn Cheese) using 5 Ingredients only My chicken enchiladas Keto salted sesame sticks Karhi pakora Gluten-free pasta with miso tomato sauce using zen pasta Pap and wors with relish and steamed corn Bombay biryani Blueberry muffins Keto salted sesame sticks Moringa Aloo wrap Fruit Cream Aloo and gobi sabzi Vermicelli Upma Karhi pakora Gluten-free pasta with miso tomato sauce using zen pasta Pap and wors with relish and steamed corn Bombay biryani Blueberry muffins Keto salted sesame sticks Moringa Aloo wrap Fruit Cream Aloo and gobi sabzi Vermicelli Upma