Okra (Bhindi) is such a nutritious veggie, that takes lot of effort and oil to cook due to its sticky nature. Traditionally we make okra fry or okra sambar both of them tend to require more oil than the normal and also needs longer cooking time. This recipe breaks the normal trend of cooking okra as it needs less oil, very lil cook time and no sticky mess. Loved the cruchy texture of the masala coated on the okra.
Have to try it to believe how yummy it is :)…
okra/bhindi 6 cups
besan 3 tbsp
red chili powder 1 1/2 tbsp
dhaniya powder 1 1/2 tbsp
jeera powder 1 1/2 tbsp
turmeric 1/2 tsp
salt to taste
chaat masala 1 tsp
crushed almonds 3 tbsp
garlic pieces thinly chopped 1 tbsp
oil 6 tbsp
lemon Juice 1/2 tsp
cilantro for garnishing
Wash and dry the okra completely. Chop the top and bottom end. Slit the okra into lengthwise but not cutting it into half. Set aside.
Mix besan, salt, red chili powder, cumin and coriander powder, chaat masala, turmeric, crushed almonds and thinly sliced garlic in a big mixing bowl.
Heat 4 tbsp oil in a wide pan and okra.
Close the lid and let cook them on a medium to low flame for 5 minutes or until they are tender.
Sprinkle prepared masala. Mix it very well.
Add remaining 2 tbsp oil. Let them cook for 2 minutes over medium to low heat.
Squeeze lemon juice and sprinkle some coriander.
Enjoy the Tawa Bhindi with roti.