In this video, learn how to make a delicious and spicy Bhindi Masala Fry, a popular Indian okra stir-fry recipe. This quick and easy dish is perfect for lunch or dinner, offering a flavorful blend of spices that brings out the best in fresh okra. Whether you're a fan of traditional Indian cuisine or looking to try something new, this Bhindi Masala Fry is sure to become a favorite. Follow along for step-by-step instructions and tips to perfect this dish every time.
Serves 3-4
Main Ingredients
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Ladyfinger (Bhindi) - 250 gm
Fenugreek Seeds - 1/4 tsp
Fenugreek Dry Leaves - 1/2 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Black Pepper Powder - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Rock Salt - as per taste
Mustard Oil - 2 tbsp
Methods
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Prepare the Ladyfinger:
Wash the ladyfinger and dry it completely using a kitchen towel. Cut off the top and bottom ends and then slice the ladyfinger into 1-inch pieces.
Cooking:
Heat 2 tablespoons of mustard oil in a pan over medium heat.
Let it heat up until it reaches its smoking point to remove the raw smell.
Once it starts to smoke, lower the heat.
Add the fenugreek seeds and fenugreek dry leaves and sauté for a few seconds until they turn golden brown and release their aroma.
Sauté Ladyfinger:
Add the cut ladyfinger to the pan.
Sauté the ladyfinger for about 8-10 minutes on medium flame, stirring occasionally, until they are lightly browned and cooked through.
Ensure they do not become mushy.
Add Spices and Flavors:
Push the ladyfinger to the sides of the pan and add the ginger-garlic paste, turmeric powder, red chili powder, black pepper powder and rock salt in the center.
Mix well to coat the ladyfinger with the spices.
Cook for another 5 minutes, stirring occasionally, to let the flavors blend together.
Serve:
Once the ladyfinger is cooked and well-coated with the spices, turn off the heat.
Serve hot with roti, naan, or rice.
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