Easiest Way to Prepare Delicious Tangy Bhindi Onion Masala

Tangy Bhindi Onion Masala. Bhindi Masala / Okra Stir Fry in the Instant Pot or Pressure Cooker. A North Indian favorite - Okra cooked with onions, tomato, garlic and spices. Perfectly cooked with no slimy texture of okra.

This delectable vegetable is rich in vitamins and dietary fibre and aids in weightloss. It can be cooked in various ways and adding few aromatic. Add finely chopped tomatoes in curry (after onion turns brown) for tangy flavor. You can have Tangy Bhindi Onion Masala using 22 ingredients and 3 steps. Here is how you cook it.

Ingredients of Tangy Bhindi Onion Masala

1. You need 150 gms of Bhindi/Ladies Finger.
2. Prepare 1 of onion chopped finely.
3. Prepare 1 of onion cubed and petals separated.
4. You need 1 small of tomato chopped.
5. You need 1 tbsp of tomato puree.
6. You need 1 tbsp of curd.
7. You need 1/2 tsp of ginger paste.
8. You need 1/2 tsp of garlic paste.
9. You need 4 cloves of garlic sliced.
10. You need 1/4 tsp of turmeric powder.
11. Prepare 1/4 tsp of Red chilli powder.
12. Prepare 1/2 tsp of cumin powder.
13. It's 1/4 tsp of coriander powder.
14. It's 1/4 tsp of garam masala.
15. It's 1/4 tsp of ajwain.
16. Prepare 1 of dry red chilli.
17. You need 1 pinch of asafoetida.
18. Prepare 1 tsp of kasoori methi.
19. You need 1.5 tsp of coriander chopped.
20. Prepare 2 tbsp of refined oil.
21. It's 1/2 tsp of chaat masala.
22. Prepare To taste of salt and sugar.

Bhindi is fried and kept aside. Then simmered with onion, tomato & spices masala, garlic slices, green chilies and coriander leaves. Then serve with parathay or naan or roti. "Bhindi" is the Hindi word for okra and "Masala" here refers to a sautéed base of aromatics like onions, garlic, ginger with the usual tomatoes, spices, and herbs. So there you get the meaning of Bhindi Masala - okra cooked in a spiced tangy base of onions, tomatoes, and ground spices.

Tangy Bhindi Onion Masala instructions

1. Wash and pat dry bhindi/ladies finger.Chop off the head, tail and chop into 1.5 inch pieces. Chop 1 onion finely, cube another onion and separate petals. Also chop 1 tomato. Heat oil. Smear little salt on bhindi and fry on low flame till soft but not mushy. Set aside. Sprinkle ajwain, when they splutter,add 1 dry red chilli and slitted garlic cloves. Stir fry the cubed onion and set aside..
2. In the remaining oil sprinkle asafoetida and the chopped onion. Drizzle some more oil if needed.Add the tomato and fry. Then add ginger garlic paste, tomato puree and curd. Add salt and sugar to taste. Add turmeric, red chilli powder, coriander and cumin powder.Toss all till masala leaves oil. Add bhindi and fry. Sprinkle 2 tbsp water and toss all. Add kasoori methi and garam masala. Finally add chaat masala and garnish with chopped coriander..
3. Tangy hot, sweet and sour bhindi masala is ready to be served..

How to make bhindi masala for chapathi: Heat oil in a kadai and add cumin seeds and when it starts spluttering add sliced onions and sauté for a minute. Mix well and with partly covered lid let the bhindi cook. Sample a host of flavours in this bhindi sabzi, wherein the eclectic flavour of bhindi is enhanced by rich onion-tomato paste and tomato puree, along with spices like cumin seeds, ginger paste, garlic paste, garam masala and tandoori masala. Also, a mashup of chopped and cubed onions and tomatoes makes for a vibrant base for the sabzi. Bhindi tops the list of favourites at my place.