Bhindi Masala
![Bhindi Masala](https://deliciouslyurs.com/wp-content/uploads/2021/07/3-1.jpg)
![Bhindi Masala](https://deliciouslyurs.com/wp-content/uploads/2021/07/3-1.jpg)
Bhindi or ladyfinger can be slimy and gummy, but does that make you replace it for any other vegetable ? The answer is NO. It shows that we love the green pod, don’t we ? Atleast, I do !
Bhindi has an African origin. It belongs to the hibiscus plant family. Bhindi was first grown in Eritrea (a poverty stricken country in Africa) near Sudan and Ethiopia. Later, it travelled to India in the 2000 BC when the Bantu tribe (of Africa) migrated from Egypt.
So that’s a little bit of history behind the “Lady Fingers” as the English called them when they first saw them. They weren’t too fond of the vegetable. But, Indians loved it. Bhindi if made well can be the most loved vegetable. Ladyfinger or okra crispy fries or Bhindi masala is made regularly at my place.
Okra is a small plant with gorgeous yellow flowers, they have a striking resemblance to hibiscus flowers. (Shoe-flowers).
I have always loved watching plants grow. By the time I reached teens, this hobby took up a lot of my time. I had a line-up of pots & planters (of all sizes) in the balcony. In them, I grew chillies, bitter gourd, lady finger and few other plants. Nowadays, I have very few flowering plants and no veggies at all. Honestly, don’t have much time left with my baking business and the constant upgrading of product list. But, I am definitely planning on a Concept on Microgreens in the near future. That should be doable, I think. 😊
Will definitely share on the blog once I am able to do justice to the beautiful concept of micro-greens.
Bhindi masala is a quick to make dish doesn’t take too long. Here I have added roasted chickpea flour (besan) while tossing it with the spices. A regular dal, bhindi masala and pickle is a delight when served with hot rotis / chappatis (Indian whole-wheat flat breads)
Bhindi Masala Recipe
Ingredients :
- 10 -15 Lady fingers / okra / bhindi (slit lengthwise)
- 2 tbsp besan (chickpea flour)
- 1 tsp cumin seeds (jeera)
- ½ tsp turmeric
- 1 tsp red chilli powder
- ½ tsp amchur
- 1 tbsp coriander powder
- Black salt to taste
- 2 tbsp oil
Method :
- Wash and pat dry the okras and cut them lengthwise.
- Coat the okras with black salt, turmeric, red chilli powder, coriander powder and amchur.
- Heat oil in a pan add the jeera, hing.
- Once the jeera crackles add in the spice coated okras.
- Saute for a couple of minutes and let cook, should take 5 to 7 minutes.
- In the meanwhile roast the besan (chickpea flour) till it leaves aroma.
- Add this besan to the okras and mix well, till they are well coated.
- Let cook for just a couple of minutes.
- Switch off the gas and sprinkle some chaat masala over the okra.
- Serve hot as an accompaniment with your lunch or other meals.