I’m on a run of no onion recipes. This is another such. Masala bhindi that uses dry spices only – no onions, no tomatoes. [All my tomatoes went into the dal you see alongside the picture below the recipe! Recipe for my tomato-toor dal to follow soon.]
I like it when the plate has a range of colors on it. Green, yellow and white today – what say?
- Bhindi (Okra/lady’s finger) – 400grams
- Turmeric powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Coriander powder – 2 teaspoons
- Red chilli powder – to taste
- Salt – to taste
- Cumin seeds – 1 teaspoon
- Hing (asafoetida) – a pinch
- Oil – 1 tablespoon
- Fresh coriander leaves – a small bunch, finely chopped
Wash and pat the bhindi dry.
To dry the bhindi: Shake the water off the bhindi and dab well with an absorbent kitchen towel. You might want to do this an hour before you start to cook so that all the water evaporates. You can put it under the fan to quicken the drying. It’s important to have the bhindi completely dry before you cut it, bhindi can turn slimy otherwise.
Cut the bhindi into 1.5 inch pieces. The knife might turn slimy as you cut. Keep a tissue paper handy to wipe the coating from your knife as needed.
Heat oil in a non-stick pan. Splutter the cumin and add hing, then slide in the cut bhindi pieces. Cover and cook on medium heat for 7-8 minutes, tossing occasionally. Uncover, mix in the dry spices and cook till the bhindi turns crisp. A couple of minutes before turning off the heat, mix salt.
Garnish with fresh coriander leaves. Serve masala bhindi with rice and toor dal.
- Pick bhindi that is tender, green (no black spots) and when you cut, the seeds are soft and white.
- Use hing sparingly. It has a strong taste and if it’s a new spice to you, it might take a little getting used to! They say that hing is an alternative to garlic, and the two don’t go together in any dish.