Hyderabadi Masala Bhindi
Crisp and spicy okra, stir fried with coconut and indian spices.
Side Dish, Tiffin recipes
South Indian Cuisine
HYDERABADI, MASALA BHINDI
Tomatoes / Tamatar
Fresh Coconut, Grated
Tamarind / Imli
Turmeric Powder / Haldi Powder
Red Chilli powder / Laal mirch powder
Salt / Namak
Spices to grind
Cumin Seeds / Sabut Jeera
Fennel Seeds / Saunf
Whole coriander seeds/ Sabut Dhaniya
sesame seeds /til
Dry roast all the-spices to grind- in a pan on low heat till slightly roasted.
Grind in a mixer jar and make a fine powder(A)
Blanch 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 and drain on a tissue paper (or just shallow fry on high flame)and drain on a tissue paper
Take a pan add 2 tbls oil and add tomato puree.
Add turmeric ,chilli powder,salt and cook for 1 minute.
Add coconut, 3 t.s ground masala(A), tamarind pulp and mix .
Now add fried okra and mix ,cover and cook for 2 minutes.
Garnish with grated coconut and serve
serving suggestions-serve as a side dish with any meal.