Rajasthani Style Masala Bhindi

Ingredients

• 500 g Okra (Bhindi) (cut into small pieces)
• 3 tbsp Cooking Oil (divided for frying and tempering)
• 2 Tomato (for masala paste)
• 2 Bay Leaves (for masala paste)
• 5 Dry Red Chilli (for masala paste)
• 4 Cashews (for masala paste)
• 0.5 inch Ginger (little piece for masala paste)
• 5 cloves Garlic (for masala paste)
• 2 tsp Cumin Seeds (Jeera) (divided between masala paste and tempering)
• 0.5 tsp Mustard Seeds (Kadugu) (for masala paste)
• 1 tsp Coriander Seeds (Dhaniya) (for masala paste)
• 0.5 tsp Black Peppercorns (Milagu) (for masala paste)
• 0.5 tsp Fennel Seeds (Sombu) (for masala paste)
• 3 cloves Garlic (crushed, for tempering)
• 2 Onion (finely chopped)
• 2 Green Chilli (chopped)
• Salt (to taste)

Steps

1. 1

   Prepare the special masala paste by adding the tomatoes, bay leaves, dry red chillies, cashews, ginger, garlic cloves, cumin seeds, mustard seeds, coriander seeds, peppercorns, and fennel seeds into a mixer jar. Grind into a smooth paste and set aside.

2. 2

   Heat a small amount of oil in a pan. Add the chopped okra (bhindi) and fry until they are well-cooked and slightly browned. Remove the okra from the pan and set aside.

3. 3

   In the same pan, add another tablespoon of oil. Add 1 teaspoon of cumin seeds and the crushed garlic cloves. Sauté until fragrant.

4. 4

   Add the finely chopped onions and green chillies to the pan. Sauté until the onions become translucent and soft.

5. 5

   Pour the prepared ground masala paste into the pan. Stir well and cook until the raw smell of the spices disappears and the oil begins to separate from the masala.

6. 6

   Add salt to taste and stir to combine.

7. 7

   Add the fried okra back into the pan. Toss gently to coat the okra thoroughly with the masala paste.

8. 8

   Cook for another 2-3 minutes on low heat to allow the flavors to meld, then serve hot.

Notes

The cashews in the masala paste provide a creamy texture characteristic of Rajasthani style gravies. Ensure the okra is fried well initially to prevent sliminess in the final dish.

Nutrition per serving

• main
• vegetarian
• side dish
• spicy
• indian
• okra
• bhindi masala