Thursday, 5 September 2013

Bhindi Qeema

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Bhindi is a favourite of many people be it bhindi masala or bhindi gosht, each time I make bhindi it reminds me of one of my brothers who loves it, so if you are also found of this vegetable then try making it with qeema and surprise yourself with the amazing burst of flavors... 

bhindi keema


300-400 grams minced meat/qeema (you can use lamb or beef) 

500 grams bhindi/okra
3 medium onions thinly sliced
1& ½ to 2 tsp red chili powder (or to taste)
1&1/2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp turmeric powder
1 & ½ tsp salt (or to taste)
1/2 cup oil
4 medium tomatoes finely chopped (or pureed)
2-3  green chilies Chopped (or you can use them whole)
1 & 1/2 tbsp ginger garlic paste
2-3 tbsp chopped fresh coriander

qeema bhindi


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  bhindi/okras and chop them in to ½ or 1 inch slices. 

2) Heat the oil/ghee in a pan, add half of the onions fry till translucent, add 1 tsp cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between).

3) Add qeema, fry it for further 5-8 minutes, add 1 cup of water and simmer over medium-low heat until qeema is cooked, and water dries (about 15 minutes). 

4) Now add in the chopped bhindi, fry for two minutes, cover the pan and let it cook on low medium flame.

5) In a frying pan dry roast the cumin seeds and coriander seeds, let them cool down slightly then grind/crush them coarsely. 

6) After about 5-7 minutes take the lid off, add the remaining sliced onions along with chopped green chilies and sprinkle over the crushed cumin &coriander seeds and some chopped fresh coriander, stir every thing nicely with light hand, cover the pan, let it cook on low flame for 4-5 minutes and turn the flame off. Bhindi qeema is ready to be served.