Lady's finger/Okra Masala (dry)

Ahh, i felt very lazy today morning and thought of escaping from cooking. With all my laziness by the side, I somehow made sambar with brinjals and drumsticks. Then i washed some lady's finger and got comfortable on my couch and started searching for an easy recipe to put together, i googled for okra masala and end up in Manjula's kitchen, Bhindi masala. With the name, first i thought, the dish is gonna be moist, but once i gone through the recipe, i felt 'thats exactly what i am looking for'. I mean, no chopping of onions or tomatoes, just with all the masala powders, a recipe that perfectly suits my day. With a big smile, i head to my kitchen and made the dish and it tasted really good. I enjoyed the little crispy fingers with a touch of tanginess from amchur powder and it was perfect with my sambar rice. Also, if you think the okra seems more browned, you can switch off a couple mins earlier. Trust me, you'll love it. Here goes the recipe,

Ingredients:

1/2lb Lady's finger 

1/2tsp Cumin seeds

1/4tsp Asafoetida

1 1/2tsp Coriander powder

1tsp Red Chilli powder

1/4tsp Turmeric powder

1tsp Amchur powder (dry mango powder)

1 1/2tsp Besan flour (Gram flour)

Salt

Oil

How to:

• Wash and pat fry the lady's finger and cut'em lengthwise.

• Heat oil in a skillet, add cumin seeds and asafoetida.

• Then add the cut lady's finger, saute for a min and cook with lid closed until tender.

• Now add the coriander powder, chilli powder and turmeric powder, mix well and cook with lid closed for a couple of mins.

• Add the salt and amchur powder and saute for a min.

• Then add the gram flour and gently mix the lady's fingers and cook for a min or until browned and crispy. 

Serve hot with sambar rice.

Lady's finger(Okra) Poriyal 2

Ingredients:

1/2lb Lady's finger (chopped)

1/2 Yellow onion (chopped)

1tbsp Lemon juice

5-6 Curry leaves

2 Green Chilli (slit)

1/4tsp Turmeric powder

1/2tsp Chilli powder

1/4tsp Amchur powder

2tsp grated Coconut (fresh/frozen & thawed)

2 Dry red chillies (broken)

1/2tsp Urad dal

1/2tsp Mustard seeds

1 pinch Asafoetida

1tbsp Oil

Salt

How to:

• In a bowl, add lady's finger, turmeric powder, chilli powder, amchur powder and pour lemon juice along with salt. Mix well and let sit for 5 mins.

• Heat oil in a skillet, add dry red chillies, mustard seeds, when it splutters, add urad dal and asafoetida.

• Then add onions and green chilli and saute until tender.

• Add curry leaves, followed by the lady's finger and cook until they turn slightly brown.

• Reduce the flame and add grated coconut, and cook for a min.

Switch off and serve warm with sambar rice.

Sending this dish to Veggie/Fruit A Month Event hosted by Kiran and also check Priya's Event. 

Bhindi (Okra) Subzi

Ingredients:

1lb Okra 

1/2 Yellow onion (thinly sliced)

1/2 small Tomato (chopped) (optional)

3/4tsp Cumin seeds

1/2tsp Mustard seeds

3/4tsp Amchur powder (dry mango powder)

1/4tsp Turmeric powder

1/2tsp Red chilli powder

1/4 cup plain Yogurt

1tbsp Oil

Salt

How to:

• Wash, dry and cut the okra into 1" pieces and keep aside.

• Heat oil in a skillet, add mustard seeds, when it splutters, add cumin seeds, followed by onions.

• Saute the onions until tender, add turmeric powder and continue sautéing for 3-4 mins.

• Then add the okra, mix well and cook along with salt and chilli powder for 8-10 mins in a medium flame. (Stir every 2 mins to avoid burning at the bottom.)

• When the stickiness is all gone and the okra starts browning, add amchur powder, give it a quick mix,

• Now, add the yogurt, stir and cook for a min or until the yogurt is all absorbed.

• Then add the tomatoes and cook with lid closed for 2-3 mins. (Adding tomatoes gives nice color to the dish.)

Switch off and serve hot with chapathi or steamed rice.

Kadai Okra

Ingredients:

3/4 lb Okra (Lady's finger)

1/2 Yellow onion (finely chopped)

2 Roma Tomatoes (chopped)

1/4 Green bell pepper

1/4 Red bell pepper

3 green chilli (chopped)

3 garlic pods (minced)

1" piece Ginger (minced)

4-5 Curry leaves

8-10 sprigs Cilantro

1/4tsp Turmeric powder

1 1/2tsp Coriander powder

1 1/2tsp Cumin powder

1tsp Chilli powder

1tsp Cumin seeds

1tsp Coriander seeds (coarsely crushed) (not shown in pic)

1/2tsp Fennel seeds

2 Cloves

1" Cinnamon stick

Salt

Oil

How to:

• Wash and pat dry the okra with a paper towel before chopping. 
• Heat oil and deep fry the chopped okra for a couple of mins. (Do not brown'em.)
• Transfer it to a plate with paper towel to absorb excess oil.

• Then heat oil in a skillet, add cumin seeds, fennel seeds, cloves and cinnamon.

• Then add the crushed coriander seeds, immediately followed by onions along with salt.

• Add turmeric powder and saute for a couple of mins.

• Now add ginger and garlic and cook until raw smell disappears.

• Add the curry leaves and green chilli and saute for a min.

• Then add the tomatoes and cook along with coriander powder, cumin powder and chilli powder.

• Cook until its all mashed and masala powders are all cooked.

• Now add the bell peppers, mix well and cook until tender for 3-4 mins.

• Add half of the cilantro and cook for a min.

• Now toss the lightly deep fried okra along with required salt and cook with lid closed in a medium-low flame for 5 mins.

• Switch off and garnish with the remaining cilantro.

Serve hot with steamed rice or chapathi.

Tip:

If you want the dish more like a gravy consistency, you can increase the onions and tomatoes, along with the masala powders and then follow the recipe.