Prawns Bhindi Masala

Ingredients
prawns - 250 gm
okra/bhindi - 250 gm
onion - 2
ginger garlic paste - 2 tsp
tomato - 2 or puree - 1 tbl.sp
corriander powder - 1 tsp
madras curry powder - 2 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
cumin seed - 1 tsp
few curry leaves
red chilli powder and salt as per taste
corriander leaves for garnishing


Method
First clean and wash the prawns and marinate it with little salt and tutmeric powder.
Heat oil in a pan and add cumin seeds and let it splutter. Then add curry leaves and then onion. Saute the onions till light golden brown in color.
Add ginger garlic paste and saute for few seconds and then add tomato puree and cook for 2 to 3 minutes till  the raw smell goes. Add all the powder masala and bhindi and cook till soft. In the last add Prawns and cover and cook for few minutes till done.
Serve hot with rice or roti.

Bhinda nu Shaak (Okra/bhindi Recipe)

Ingredients

okra/bhindi - 500 gm

freshly grated coconut/dessicated coconut - 2 tbl.sp

grated ginger - 2 tsp

green chilli - 2

sesame seed - 2 tsp

corriander seed - 1 tbl.sp

cumin seed - 1 tsp

lemon juice - 1 tsp

few corriander leaves

asafoetida - a pinch

salt as per taste


Method

Wash and cut okra into inch pieces.

Heat one tbl.sp of oil in a pan, add a pinch of asafoetida and then add chopped okra.

stir fry for 2 to 3 minutes and then add all the masala given. Mix well and cover and cook for 10 to 15 minutes. Keep on stirring in between.

when done serve hot with roti or phulka.

Sarson wali Bhindi

Ingredients

Okra – 500 gm

Ginger garlic paste – 2 tsp

Hing/asafoetida – a pinch

Cumin seed – ½ tsp

Fenugreek seed – ¼ tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Puree of 1 tomato

Paste of yellow mustard seed – 1 ½ tbl.sp

Vegetable oil – 1 tbl.sp

Mustard oil – 1 ½ tbl.sp

Method

First wash and dry okra with tissue paper or a cloth.

Heat vegetable oil in a pan, put asafoeitda and then okra and fry these okra for 2 to 3 minutes and keep aside.

In the same pan, add mustard oil, when smoky  hot off the flame and add cumin seed and fenugreek seed, when they spluttter add gnger garlic paste, saute till the raw smell goes and then add mustard paste, stir fry for few minutes till it changes it color to light brown, add ¼ cup water. On the flame and stir fry till the masala loses it moisture. Add tomato puree, chilli powder, garam masala and salt and stir fry for few seconds and then add fried okra. Mix well and  serve hot with roti or paratha. 

Achari Bhindi

Ingredients

Okra/bhindi – 500 gm

Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Ginger – ½ tsp

Yoghurt – 3 to 4 tbl.sp

Salt as per taste

Coriander leaves for garnishing  

Roast and make a powder of

Mustard seed – 1 tsp

Fennel seed – 1 tsp

Nigella seed – ½ tsp

Fennel seed – ¼ tsp

Method

In a pan, dry roast all the ingredients and make a powder of it.

Heat 1 tbl.sp of mustard oil in a pan; add ginger and sauté till raw smell goes, then add bhindi and stir fry on a low flame till the sogginess is removed.

 

To the yoghurt, mix turmeric powder, powder masala and red chilli powder and keep aside.

When bhindi is cooked, add this yoghurt mixture, stir fry and cook on a low flame for 2 to 3 minutes.

When done, garnish with coriander leaves and serve hot with rice or roti.

 

Dry Shrimp with Okra

Ingredients

Ladies finger – 250 gm

Dry shrimp – 1 cup

Onion – 1

Grated coconut -2 tbl.sp

Turmeric powder – ½ tsp

Salt as per taste

To make a paste of

Red chilli – 3 to 4

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Pepper corns – 8to 10

Small ball of tamarind

Garlic – 3 to 4 flakes

Achari Dahi Bhindi

Bhindi Chorchori

Punjabi Bhindi Masala (Okra Recipe)

Bhindi Keema

Bharwa Bhindi (Stuffed Okra Recipe)

Bhindi Chicken Curry(Okra Chicken Curry)

Rajasthani Bhindi

Bhindi Do Pyaza Recipe

Dahi Bhindi

Fried Crispy Bhindi/ Okra

Okra/Bhindi Sabji (Malwani Style)

Bhindi Sabji

Dum Bhindi

Ingredients

Ladiesfinger or bhindi – 500 gm

Tomatoes – 250 gm

Capsicum – 150 gm

Onions – 2 large

Chilli powder – ¼ tps

Turmeric powder – a pinch

Oil and mustard oil

Salt as per taste

Method

Wash and dry ladies finger. Cut off on both the sides and keep aside. Chop onions, tomatoes and capsicum. In a deep frying pan, heat oil and deep fry bhindi, till they are partly cooked. Remove from oil and keep on an absorbent paper to remove excess oil.

Remove half of the oil from the pan, and add to it chopped onions. Sauté till they are golden pink colour. Then add tomatoes and capsicum and sauté for 4 to 5 minutes. Now add the fried bhindi, salt, chilli powder, and turmeric powder and mix well. Lower the flame. Seal the pan with wheat dough and keep some live charcoal pieces on top. Let it cook for 15 minutes. When done, serve hot with chapattis.

Punjabi Bhendi Masala

Ingredients
Ladies finger or bhendi – 1 kg
Chopped onions – 2
Ginger paste – ½ tsp
Tomato – 1
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Red chili powder – 3 tsp
Cumin seeds – 1 tsp
Coriander leaves – ½ cup
Oil – 3 tbl.sp
Salt as per taste

Method
Wash and dry the ladies finger with a moist cloth and cut into 1 inch pieces. Make a slit in between to fill masala.
Heat oil in a pan and add cumin seeds, then add cut onions and fry till it turns golden brown. Then add tomato pieces, ginger paste and coriander powder and fry for a minute. Then add salt, turmeric powder and red chilli powder and mix well. Fry till the masala leaves out the oil. Add the ladies finger pieces and apply the masala properly. Cook on a low flame, stirring in between. When cooked remove from fire and garnish with coriander leaves.

Ladyfinger Masala (Bhendi Masala)

Ingredients

Onion – 2 medium size

Oil – ½ cup

Ladyfinger – 400 gm

Pomegranate seeds – 2 tbl.sp

Turmeric powder – ½ tsp

Coriander powder – 1 tbl.sp

Garam masala powder – ½ tsp

Red chilli powder – 1 tsp

Lemon – 1

Salt to taste

Method

Wash ladyfingers and wipe them dry with a soft cloth and trim on both the sides. Make a deep slit on one side to create a pocket. Chop onions. Make a thick paste of red chilli powder, coriander powder, pomegranate seeds, turmeric powder, garam masala powder, salt and four tbl.sp oil. Stuff this masala in the pockets of ladyfinger. Heat oil in a pan and add onions to it. Fry for two to three minutes and gently slide in the stuffed ladyfingers. Fry on a medium heat upto five minutes turning them occasionally. Sprinkle lemon juice and remove from fire.