Imported from Instagram
Wedding-Style Tawa Bhindi Masala
Spicy Indian wedding-style okra cooked in two stages: lightly fried bhindi is finished in a roasted onion-tomato-cashew gravy with aromatic spices, lemon, ginger, green chili, and coriander. Serve with hot tandoori roti.
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Ingredients
- okra (bhindi) (Washed, dried thoroughly, and prepared before frying)
- oil (For lightly frying the okra and preparing the gravy)
- coriander powder (For the spice mix)
- turmeric powder (For the spice mix)
- Kashmiri red chili powder (For the spice mix)
- garam masala (For the spice mix and a final pinch)
- salt (For the spice mix and gravy)
- black salt (For the spice mix)
- dry mango powder (amchur) (For the spice mix)
- lemon juice (Added to the cooked okra)
- cumin seeds (For tempering the gravy oil)
- onion (Chopped; cook until golden brown)
- ginger-garlic paste (Added after browning the onions)
- green chili (Chopped for the gravy; additional chili is slit for finishing)
- powdered spices (The transcript says to add powdered spices after the ginger-garlic paste and green chili, but does not specify which ones)
- tomato (Blended into a paste)
- cashew nuts (Soaked, then blended with the tomato)
- yogurt (Added to the gravy)
- ginger (Cut into juliennes for finishing)
- coriander stems (For finishing)
- fresh coriander (Chopped, for finishing)
- tandoori roti (Suggested serving accompaniment, not used in the bhindi)
Steps
- 1
Wash the okra and prepare each pod. The source emphasizes ensuring the bhindi is fresh and clean before cooking.
- 2
Heat a little oil in a frying pan. Add the prepared okra and lightly fry it until its color turns darker and the bhindi is cooked. Remove the okra from the pan and set it aside.
- 3
Combine the coriander powder, turmeric powder, Kashmiri red chili powder, garam masala, salt, black salt, and amchur powder in a bowl. Mix thoroughly to make the spice mix.
- 4
Add a little lemon juice to the cooked okra, then mix in some of the prepared spice mix.
- 5
To prepare the wet masala, heat oil in a pan and add the cumin seeds. Let them temper in the hot oil.
- 6
Add the chopped onions and cook them thoroughly until golden brown.
- 7
Add the ginger-garlic paste and green chili. Cook for a couple of minutes.
- 8
Add the powdered spices and roast the masala well in the pan.
- 9
Blend the tomatoes and soaked cashew nuts into a paste. Add this paste to the pan.
- 10
Add the yogurt and a little salt. Cook and roast everything thoroughly until it forms a well-cooked, roasted tawa-style gravy.
- 11
Add the cooked okra to the gravy along with the ginger juliennes, slit green chili, coriander stems, and a pinch of the prepared spice mix.
- 12
Add the chopped coriander and mix everything together. Serve the wedding-style tawa bhindi masala with tandoori roti.
Notes
The detailed measurements are said to be pinned in the comments, but no comment recipe was provided in the source. The source also does not specify the exact frying or gravy temperatures, quantities, or soaking time for the cashews.
Nutrition per serving
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