A delicious main course vegetable dish cooked in almost every Punjabi family's kitchen. Here in Punjab (
people also make it in combination with meat and chicken. One of my brother is a
hard-core admirer of bhindi, during our childhood days; bhindi was always made
on his special request at home. You can call it bhindi masala or Bhindi dopayza (as i have used onions twice in differnt ways in the method)The method I am sharing is exactly how it was
made by my mother except one little change, instead of adding all the onions in
start, I keep half aside and add it at the end with some chopped green chilies,
crushed cumin and coriander seed... Pakistan
1/2 kg bhindi/okra
3 medium onions (sliced)
3-4 medium tomatoes(finely chopped)
1 tbsp Ginger garlic paste
Salt (to taste)
1&1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander seeds
1 Tsp amchoor powder
2-3 green chilies (chopped or whole)
1/2 cup oil
1) Wash the okras put them aside till they get completely dry (or u can pat-dry them with a kitchen towel. Cut the head and tail of ladyfingers and chop them in to ½ or 1 inch slices.
2) Heat oil in a pan and fry half of the onions till they get translucent.
3) Add in the ginger garlic paste, tomatoes, red chili powder, haldi and salt, stir it nicely and cover the pan. Fry the masala well till the tomatoes are dissolved (adding a bit of water when needed)
5) once the masala is done and oil separates add in the chopped okras fry for two minutes, cover the pan and let it cook on low medium flame.
6) In a frying pan dry roast the cumins seeds and coriander seeds and then grind/crush them coarsely.
7) After about 5-7 minutes take the lid off the pan, add the remaining sliced onions along with chopped green chilies and sprinkle over the crushed cumin &coriander seeds along with amchoor powder, stir every thing nicely with light hand, cover the pan and again let it cook on low flame for 4-5 minutes. Turn the flame off. Bhindi is ready to be served.