Tuesday, March 4, 2014

Vendakka/bhindi masala (Serves 4)

Vendakka masala


1. Okra/bhindi/vendakka 25 nos, about ¼ kg
2. Onion 1 big, cubed
3. Green chilly 2 nos, slit
4. Tomato 1 medium, cubed
5. Cumin seeds ¼ tsp, crushed
6. Red chilly powder ½ tsp
    Coriander powder ½ TBSP
    Turmeric powder ¼ tsp
7. Oil 2 TBSP
8. Salt as required


  • Wash and dry the okra/bhindi/vendakka well. Chop off the ends and then cut to 2 inch batons and slit the pieces horizontally making sure not to completely cut the batons into halves.
  • Now heat oil in a non stick pan and splutter cumin seeds.
  • Follow up with onions and saute till they fetch a golden brown color.
  • Add green chilly and mix well, cook for 2 minutes and add tomato. Cook until tomato turns mushy.
  • Next add the red chilly powder, coriander powder, turmeric powder and salt. Mix well to combine and add the okra/bhindi/Vendakka and give a good mix.
  • Cook at medium low flame till the okra/bhindi/vendakka is completely cooked (took me about 25 minutes). Mix occasionally to avoid burning.
  • Increase flame to high and cook for 2 more minutes and remove from flame. Serve with chappathis or rice.

Bhindi masala


1 comment :

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