Saturday, August 3, 2013

Bhendi Masala

I have adapted this recipe from Makes for a good dry side dish for rotis and rice.

Here's how I made this:

Okra/bhendi/bhindi - slit lengthwise - about 2 cups
handful cashew nuts
3 tbsp oil
Masala - 1 tsp sesame seeds, 1 tsp coriander pwd, 1 tsp cumin pwd, 2 tsp goda masala, 1/2 tsp turmeric pwd, 1/2 tsp red chilli pwd, 1 tsp salt, 1 tsp sugar, 1/2 tsp amchur pwd, 2 tbsp shredded coconut, handful of chopped cilantro (adjust any of the masala ingredients per taste)

Heat 2 tbsp oil in a large wok and fry the slit bhendi on medium low heat, stirring often. In 10-15 mins, the bhendi will be cooked. Drain and fry the cashew nuts in the same wok. Drain. Add the remaining oil and toast the sesame seeds for a minute on medium low heat. Add the rest of the masala ingredients. Give it a stir, add the cooked bhendi and the cashew nuts. Stir to coat the bhendi with the masala, heat uncovered until heated thru.

That's it. Serve warm with roti/phulka or varan-bhat.

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