Monday, May 10, 2010
Bhindi masala ( bendekai masala/vendekai masala/okra or lady's finger masala)
Okra (bhindi) is common in many countries. It is also called as Gumbo, lady's finger etc. Its used in sauce, soups, stir fried, or even curries and gravies. I've heard that its got its own medicinal value (like its diuretic) and if a pregnant women consumes it, the baby with be brainy (I'm not too sure about its scientific explanations). This vegetable is so slimy (specially if wet when chopped or the knife is wet etc). The best way to overcome this slime effect is to stir fry them or cook along with vinegar,curd, lime, tomatoes etc. I simply love this bhindi masala with rice and sambar always. I would be sending this to GREEN GOURMET event conducted by Preeti kashyap from write food
Here goes the recipe...
Okra - 250 grams
chilly powder - 1 tbsp
salt for taste
Oil for shallow fry (I used about 4tbsp)
Coconut - 1/4 cup
Curd -2 tbsp
Red chillies - 4 nos
Grind the "to grind" ingredients to smooth paste with minimal water. Wash okra, dry them using a towel and cut into half inch pieces. In a wok, shallow fry okra for 5 min. Add chilly powder and continue to fry for a min (or until its half done). Now add ground paste and salt. Cover and cook till oil separates. Serve hot with chappathi, roti, rice etc...
See that the okra is dry before cooking, this avoids slime. I prefer to add curd as the slime will be reduced. Calorie conscious people may 1st microwave the okra, then stir fry instead of shallow frying.