Ingredients
- 1 lb Okra chopped in ½ inch roundels, 150 gm Potatoes Russet/Idaho medium size diced small, 150 gm Colored Bellpeppers ½ of each color, 5 gm Green Chilies: 2-3 slit into halves – adjust as per spice level, 15 gm Cilantro: handful chopped
- Spices- 2 tbsp Mustard oil or avocado/olive oil, 1/8 tsp Asafetida Hing, 1 tsp Carom seeds Ajwain, 1 tsp Salt Namak, 1 tsp Turmeric powder Haldi, 1/2 tsp Red chili powder Laal mirch – adjust as per spice level, 1 tbsp Coriander powder Dhaniya powder, 1/2 tsp Garam masala, 1 tbsp Dry mango powder Amchur
Recipe Description
Enhanced <a href="https://www.enhanceyourpalate.com/bhindi-masala/"> Bhindi Masala </a> recipe with Shimla Mirch, i.e. Okra Bell Pepper Stir Fry, to give it a unique flavor and colorful look. Bhindi (Hindi word for Okra) is like a staple vegetable in Northern India. Most families will cook bhindi for at least one meal during the week. My family also love bhindi, so I try to make it in different ways. This recipe needs very basic ingredients available in most household kitchens.
Recipe Directions
Instructions
Stove Top Method:
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Heat wok/kadhai on medium heat and add oil in it. Add asafetida, carom seeds and green chilis. Sauté for few seconds.
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Now add chopped okra and diced potatoes give it a good stir.
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Keep stiring in between for even cooking.
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It will take 15 minutes okra to cook.
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Now add diced colored bell peppers.
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Add all the spices and mix well.
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Garnish with chopped cilantro and enjoy.
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The whole dish needs to be cooked on medium heat.
Notes
Tips and Tricks of Making Perfect Crisp Bhindi Masala
Even though bhindi is an everyday vegetable, it is a tricky vegetable to cook. It can very easily get slimly and most people do not like the slimy texture. Ideally, cooked bhindi is supposed to be crispy and non-slimy. Below are some important tips to keep in mind for the same:
- Wash and dry them nicely with kitchen towel before cutting.
- There should not be any water contact after chopping the bhindi. Water will make the bhindi
- A good way to cut down the slime is to roast bhindi for 10 to 15 minutes in an over or air fryer before frying.
- Add all the spices towards the end when the bhindi is almost cooked. Even if you add the salt in the initial phase, that salt will make them slimy.
- Do not use lemon juice, instead use dry mango powder to make it tangy.
