Bhindi Masala

Bhindi Masala

Ingredients:
1 pound (1/2 kg) okra (small)
2 onions, thinly sliced
2 tomatoes, chopped
1/4 cup oil
3/4 teaspoon paprika
1 teaspoon amchoor powder (or substitute fresh lemon juice)
1/2 teaspoon turmeric
salt and freshly ground pepper to taste
1 teaspoon garam masala
2 tablespoons chopped coriander leaves for garnish

Directions:
1. Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and tomatoes. Set
aside.
2. In a wok or heavy skillet heat the oil and sauté onions until translucent.
3. Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute. Add the okra
and stir-fry 2 minutes. Cover and steam over medium heat until tender, about 12-15 minutes.
4. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Garnish with the coriander and serve while
hot.
* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over
medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a
paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified
again. Serves 4-6 people.
242. Vegetable Jalfrasie
Ingredients
Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
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White vinegar 2 tbsp.
Tomato puree 2 tbsp.
Method
· Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
· Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.
· Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt
and fresh-ground pepper.
Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps.
sambhar powder 1 tsp. jaggery 2 tbsps. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts
2 tbsps. oil Salt to taste. MethodScrape and cut radish into round pieces. Heat oil in a kadai. Put in the mustard. When it
splutters add chopped onion. Fry till golden brown. Mix chopped tomato, curry leaves, sambhar powder and the grated
coconut. Keen frying for a few minutes. Add drained toovar dal and the radish slices. Add salt to taste and about two cups
of water. Simmer on a slow fire till cooked. Serve hot with rice.
243. Rasam Masala
Masala Ingredients
Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Coconut (grated) 3 tbsp.
Ghee 2 tbsp.
Masala Preparation
· Roast black pepper, chana daal, coriander, and asafoetida.
· Add chillies when daal starts getting red.
· If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Keep aside.
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244. Mangalore Rasam Powder