“Bhendi Hara Masala (Okra/ Lady’s Finger Green Masala Bhaji)" served with Poori and Kabuli Chane Gashi … perfectly cooked bhendi is always a pleasure to relish during meals … tried bhendi with green masala and it turned out superb and was an excellent combo served with puffed poories … Yummilicious …
** Once you learn the art of cooking bhendi/ lady’s finger/ okra to perfection then you will love all dishes tried out of this veggie. Initial days of cooking bhendi always was scary part for me as it either remained uncooked or turned slimy both distasteful. But then I have always loved bhendi and when my Physiotherapist mentioned it was great for bones way back in 2000 I decided to learn to cook it with caution to perfection.
** There are a few bad days even now, but 95% time they turn out perfect and today is one such day that had all luck smiling on me. The trick is to be a little more generous with oil than what we use for other veggies. Then, once tempering is done you need to add the prepared cut bhendi into the kadai and stir fry gently without stopping on medium to high heat taking care to see that the oil coats almost all pieces.
** Then lower the heat to cook it covered with some water added on top of lid. Avoid adding any water to the cooking bhendi or you will end up with slimy texture. Again, do not add salt while cooking as it helps in leaving water from veggies and we really need to keep it intact within. Do stir it gently in between a few times when cooking on slow and once it is done, add salt, mix well, cook for just a minute and its done.
** I know each one has their own method of cooking veggies and if you have perfected the art of cooking it, then please follow your own method. I just felt like sharing my method to those who may find it useful, that’s all. Having said that it is always the keen watching eyes when cooking that cooks meals to perfection, so always pay attention and cook anything that you are cooking with loads of love and you will win hearts.
** Here is my simple recipe for “Bhendi Hara Masala (Okra/ Lady’s Finger Green Masala Bhaji)” … my style …
** Ingredients :
Bhendi/ Okra/ Lady’s Finger : about 20 medium sized.
Tomato : One large sized
Onion/ Piyavu/ Kanda : 2 medium sized.
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones.
Turmeric/ Haldi Powder : a pinch
Coriander/ Dhania/ Kottambari Powder : 1 tsp
Cumin/ Jeera Powder : ½ tsp
Garam Masala Powder : ½ tsp
Lemon/ Nimboo/ Limbiyo Juice : just a dash.
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 3 tblsp
** Hara (Green) Masala to be ground :
Coriander Leaves/ Dhania/ Kottambari Pallo : 1 cup
Pudina/ Mint leaves : handful
Ginger/ Alle’/ Adrak : ½ inch
Garlic/ Losun/ Lehsun : 4-5
** Wash and wipe dry the bhendi/ okra taking care to see that there are no traces of water. Now trim off both side edge portions and cut it into 1.5 inch piece giving a slant cut or any way you desire. Keep it ready aside.
** Hara (Green) Masala to be ground : Add coriander, pudina, ginger, garlic into a mixer grinder and grind to a fine paste sprinkling just a little bit of water. Do not add excess water as we need the curry to be dry textured. Keep it ready aside.
** Peel of the outer skin of the onions and slice them lengthwise as thinly as possible. Wash, wipe dry and cut tomato into fine pieces. Wash, wipe dry and cut the green chillies also into fine pieces. Keep all cut ingredients separately ready aside.
** Heat oil in a thick bottomed kadai/ pan, when hot add mustard seeds when they begin to splutter, lower the head to medium and add jeera, curry leaves, chopped green chillies and fry for a few seconds. Now add in the sliced onion and continue frying till the onion turns slightly pinkish in color/ translucent.
** Add haldi powder, mix well and then add in cut and kept bhendi pieces. Raise the heat to high and stir fry all together for 2-3 minutes, this helps in sealing the water content in veggies intact. Take care to see that they do not burn and that the oil has coated all the bhendi pieces evenly, this helps in uniform cooking.
** Now lower the heat to minimum, cover with a dome lid, add a few tsp of water above the lid or place a bowl with water in it on the lid if flat and cook, stirring a few times at interval till the bhendi is 75% cooked. Do not overcook at this stage.
** Now add dhania pd, jeera pd, garam masala pd and mix well and then add the ground masala and fry all together for a minute or two only. Lastly add salt to taste and the chopped tomatoes, mix well, cover and cook till done.
** Note : DO NOT add water at any point while preparing the curry as it is a dry masala curry and the taste lies in cooking it so. However, for any reason if you find that the bhendi or after the addition of masala they are being burnt or stuck at the bottom, then you can just sprinkle a little bit of water and continue cooking.
** When done, remove from fire, add a dash (say about 1/4 tsp only) of freshly squeezed lemon juice, mix well, allow to rest for just 5 minutes and then it is ready to be served as a side dish with during meals or just with poories.
** Bhendi Hara Masala (Okra/ Lady’s Finger Green Masala Bhaji) is done and ready to be served. Tastes best served as a side dish during meals with chapathi/ roti/ paratha or poori. I served this for lunch with puffed poories and it was a wonderful combo. I also added some Chane Gashi (White Bengal Gram Curry) to be relished with Poori another favorite combo in my home, well I think poori tastes great with almost all dishes. So go ahead and try this dish and serve with any dish of your choice.
** For the “Method of preparing Perfect Poories”, you may check out on the link shared below which include details ….
** For the recipe of “Chane Gashi (White Bengal Gram/ Kabuli Chana Curry)”, please follow the link given below …
No comments:
Post a Comment
Thanks.