Hyderabadi Masala Bhindi

Recipe by
Total Time:
15-30 minutes
Serves:4
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

A rich, classic vegetarian dish of Hyderabadi cuisine, Hyderabadi Masala Bhindi is an excellent accompaniment with rice, rotis, chapatis, and naan.

Firstly, dry roast the following ingredients – sesame seeds, whole coriander, cumin seeds and fennel seeds – on low heat in a pan and grind them in a mixer jar to make a fine masala powder. Next, the tomatoes need to be boiled and ground to make puree and keep it aside, and the Okra is to be slit lengthwise into 4 pieces.

The next step is to deep-fry the okra pieces on high flame, drain them on a tissue paper and sprinkle 1 tsp of the ground masala and mix well.
For the final stage, add tomato puree to heated oil before adding salt, chilli powder, turmeric powder and cook it for a minute before adding garam masala, tamarind pulp, 3 tsp of the ground masala, and coconut, and mix.

Once it is mixed properly, add the fried okra and cook properly for 2 minutes for the vegetable to soak in all the spices. Garnish with grated coconut and enjoy!

Take a look at more Side-Dish Recipes. You may also want to try Healthy Keto Oven Roasted Vegetables, Best Taiwanese Hamburgers, Easy Dal Bukhara

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Ingredients

How to Make Hyderabadi Masala Bhindi

  • Dry roast all the masala ingredients in a pan on low heat till slightly roasted.
  • Grind in a mixer jar and make a fine powder. Boil tomatoes and grind to make puree.
  • Trim the ends and slit okra lengthwise into 4 pieces.
  • Heat oil in a pan and deep fry the okra pieces on high flame (or just skip this step and add chopped okra at stage 10 and cook till done).
  • Remove on a tissue paper and sprinkle 1 tsp ground masala and mix well.
  • Take a pan, add 2 tbsp oil and add tomato puree.
  • Add turmeric powder, chilli powder, salt and cook for 1 minute.
  • Add coconut, 3 tsp ground masala, tamarind pulp, garam masala and mix.
  • Now add fried okra and mix, cover and cook for 2 minutes.
  • Garnish with grated coconut and serve.
  • Recipe courtesy: Maayeka