Every thing about masala bhindi recipe,recipe for bhindi masala,punjabi bhindi masala recipe. :
Kadai Bhindiis an awesome dish. Bhindi means theOkra. Kadai Bhindi is a mix of fried bhindi with onions, chopped tomatoes, capsicum and spices together cooked. The taste is really enticing. This dish is a rare combination of Bhindi with bell peppers.
Okra in most of the places is known aslady’s finger or gumbo. It is valued for its edible green seed pods. Originating in Africa, the plant is cultivated in tropical, subtropical and warm temperate regions around the world. The name “Okra” is most often used in United States, Philippines and West Africa.
In India, Pakistan and United Kingdom it is often called as Bhindi orBhendiin Hindi. It is popular in Indian and Pakistan, where chopped pieces are stir fried with spices, pickled, salted or added to gravy-based preparations like Bhindi Ghosht or sambar.
In western parts of India (Gujarat, Maharashtra), okra is often stir-fried with some sugar. Okra is also used in Kadi (Kadhi). Okra is one of the sought after vegetables like by all. Preparing the Kadai Bhindi is very simple to cook and delicious. To make the dish, wash, clean the ladies fingers and pat dry and cut them into bite size pieces. Deep fry them in a kadai without changing its natural green color of the vegetable and fry till the stickiness of the vegetableis gone.
Heat a broad pan with oil, add the tempering like mustard, cumin, followed by the crushed coriander seeds. Immediately add the onions and salt fry till just transparent. Add turmeric and mix. Add ginger garlic paste and fry till raw flavor goes off.
Add curry leaves and green chillies and mix. Add the chopped tomatoes mix and cook till soft. Add cumin powder, coriander powder, chilli powder and mix well and fry till tomatoes get mashed up. Add the capsicum(bell peppers) and toss them nicely and sprinkle some coriander leaves and fry in medium flame for a minute.
Add the deep fried ladies fingers and mix. Cover and leave it for 4 to 5 mins. Sprinkle little garam masala powder and mix well. Garnish with coriander. Serve hot to taste and is best served with rotior rice or pulao of your choice!! Okra is a healthy vegetable and has got many nutritional values.
According to history, it is said that the World’s most beautiful women, Cleopatra of Egypt and Yang Guifei of China loved to eat okra. Okra has a long history, with its beginnings in Egypt where it is cultivated before the time of Cleopatra.
The okra plant spread to many parts of the world during the Atlantic slave trade. During World War II, the shortage of coffee beans made them use okra seeds as a substitute for coffee. This incident made the word “okra fever”. Since then, okra's popularity never disappeared from local markets to convenience stores throughout the world and throughout the year. Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. No wonder, Cleopatra and Yang Guifei maintained their beauties.
It’s important to eat vegetables in our diet each day. Okra is one such vegetable which is highly nutritious and delicious to taste. People usually cook normally the common vegetables like the green beans, carrots, potatoes, cauliflower etc. They usually avoid cooking Okra because of its sticky nature. But if Okra is cooked in the right way you will not have the stickiness and Okra health benefits include aspects such as being low in calories, a great vegetable for people trying to lose weight, and good for the digestive system. Okra contains no cholesterol or saturated fat, which are two components that should be avoided when losing weight. The fiber content in okra is high. You can get nine percent of the daily recommended amount of fiber in one half cup of okra. Fiber helps to maintain the digestive system by allowing food to pass through the intestines easier. As you can see that Okra is so beneficial to our health, do give a try and take the nutritional benefits of Okra. View the making of Kadai Bhindi.
Cut bhendi into small pieces and deep fry them little bit to avoide stick ness.
Cut tomatoes and bell pepper into small cubes.
crush coriander seeds in dingchick and keep it a side.
Take a pan add oil,cumin seeds,corinader seeds crushed,chopped onion,salt mix well and then add turmuric, ginger garlic paste,cook it for 2 mins and then add curry leaves,green chillies saute them.
Now add tomatoes cook it for 1 min, then add coriander powder, cumin powder,chilli powder mix well and cook for 4min till tomatoes are cooked now add bell pepper,and sprinkle chopped coriander leaves , and finely add the fried bhendi, mix little bit and close it a lid for 4 min in very slow flame.
onces bhendi is cooked add garama masala powder and mix well serve hot with roti or rice.