Masala Bhindi Sabji – Bhindi Recipe – Pan Fried Okra – How To Cook Delicious Okra Without Slime
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This okra recipe is very delicious. I always like it with potatoes but you can definitely leave them out. The freshly roasted and ground spices along with the roasted peanuts make this dish even more flavorful and with each bite you will be exploring those spices.
Ingredients required – serves 4 to 5
* 400 gm/0.8 lb tender green okras. Please note that too large okras tend to be fibrous and is not good for this recipe. I sometimes break the ends and if they snap of easily those are good but if they don’t snap off those okras will be fibrous and are not good.
* 200 gm/ 7 oz/ 1 very large potato. Cut them long like the okras
* 1 teaspoon turmeric powder (haldi)
* 1 teaspoon Kashmiri red chili powder. Please adjust proportion according to your preference.
* 1 teaspoon panch phoron (Bengali five spices) – How to make panch phoron-
* 1/4 th teaspoon red pepper flakes
* 1 teaspoon salt or as per taste
* few drops of lemon juice
* 3 tablespoon oil. Please adjust proportion according to your preference.
For the spice blend –
* 2 teaspoons coriander seeds (dhania)
* 1 teaspoon cumin seeds (jeera)
* 1/2 teaspoon fennel seeds (saunf)
* 1 tablespoon raw/roasted peanuts (please leave out peanuts if allergic to nuts)
** Points to note –
Please do not grind the spices too fine nor should they stay too coarse.
Be careful while stirring and make sure the okras do not fall apart
This goes best with hot steamed rice with a lentil on the side along with a salad.
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If you are not fond of okras then I must say that
this recipe may change your mind a special spice Blend makes this dish extremely delicious and
aromatic nomoshkar and welcome to curries with Bumbi and today it is all about making okra stays
delicious let's first make that special aromatic Spice blend heat a pan over low heat the spices
go in one by one two teaspoons of coriander seeds That is dhania for that citrusy kind of flavor
a teaspoon of cumin seeds that is jeera for that Earthy Smoky kind of flavor half a teaspoon of
fennel seeds which have this beautiful licorice Kind of note to it and one tablespoon of peanuts I
have used raw peanuts but you can also use roasted Ones toast everything on a low heat stirring them
continuously till the spices develop a little Brown color on them and become fragrant please
do not allow them to turn too dark in color as Then they will get bitter as soon as you see them
turning slightly Brown immediately take the pan Off heat and without any delay transfer everything
onto a bowl my friends please remember not to let The spices sit in that hot pan even after taking
it off heat because the seeds will burn getting That residual heat from the pan and then you will
end up getting a bitter tasting spice blend that Will make your whole dish taste bitter allow the
seeds to cool down completely and then grind them In a spice grinder please do not grind them
too fine into a powder nor should it be too Coarse it should look somewhat like this okay
let's start cooking now pan on medium high heat With 3 tablespoons of oil once the oil turns quite
hot but not smoking hot reduce heat to low and add Panch phoron. panch phoron is a Bengali 5 Spice
blend I have a video on it the link to which I Will be leaving in the description box below or it
is running in the YouTube card above if you do not Want to use panch phoron you can also use cumin
seeds that is jeera you need to allow the seeds To crackle only then the oil will become flavorful
as soon as the spluttering sound reduces add Mr Potato now potatoes are optional but I love using
it stir the potatoes on high heat until they start Getting little golden brown in color as soon as
you see the edges turning Little Golden lower the Heat to low and add a teaspoon of chili powder
and a teaspoon of turmeric powder notice how I Added them in the oil to bring out those colors
but please do this on very low heat stir just for A few seconds and then it's time for the okras
to enter the pan I have a mix of small and large Okras here I have kept the smaller ones whole
and the larger ones I have cut them into half I always wash the okra first before
cutting them I even packed them dry With a clean cloth after washing them and
then cut them fry the okra on a very high Heat the highest you can go in that way
you can get rid of the Slime initially You will see these strands of slime
but the more you stir on high heat you Will soon see the strands disappearing
and that's when you can cover your pan Lower the heat to medium low and let it get
cooked from time to time uncover increase The heat to high stir reduce heat back
down and cover again when you feel the
Potatoes have started to get little tender
that is the time when you can add salt If you add salt in the beginning then your
okras will get slimy and you will fret and Fume if you dislike that slime and then
you will go down to the comment box and Type in an angry comment no no no that's
why I'm telling you to add salt later Okay the potatoes have become soft and I
can see one of the okra that is falling Apart so it's time to add the aromatic
spice blend that we had prepared earlier I also added a fourth of a teaspoon of red chilli
flakes but this is totally optional stir gently So that each piece of potato and okra gets a Coating of that spice blend cover it
on low heat for three to four minutes Four minutes done uncover Sprinkle some fresh lemon juice on top and you've
got this very aromatic dish packed with flavor And when you bite onto a potato or okra those
spices will be welcoming you with all their Goodness please try your best not to allow the
okras to fall apart one or two falling apart Is fine but most of them should stay intact or
else the dish will not look appealing bye bye
