{"id":227991,"date":"2024-06-19T16:08:17","date_gmt":"2024-06-19T16:08:17","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/19\/odisha-style-bhindi-okra-masala-recipe\/"},"modified":"2024-06-19T16:08:17","modified_gmt":"2024-06-19T16:08:17","slug":"odisha-style-bhindi-okra-masala-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/19\/odisha-style-bhindi-okra-masala-recipe\/","title":{"rendered":"Odisha Style Bhindi (Okra) Masala Recipe"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Main Course<\/a>, <\/span>Recipes<\/a>, <\/span>Vegetarian<\/a><\/span>
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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

Stir-fried okra in a spicy and flavorful five-spice masala. Odisha Style Bhindi (Okra) Masala is a simple everyday recipe that is easy to prepare and ready in minutes.<\/span><\/p>\n

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  • 250<\/span> gms<\/span> okra (bhindi)<\/span><\/li>\n
  • 4<\/span> tbsp<\/span> mustard oil<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> lemon juice<\/span><\/li>\n
  • Panch phoran masala (see below)<\/span><\/li>\n
  • 1\/8<\/span> tsp<\/span> asafoetida (hing)<\/span><\/li>\n
  • 1<\/span> medium onion sliced<\/span><\/li>\n
  • 2-3<\/span> whole green chillies<\/span><\/li>\n
  • 1<\/span> medium tomato sliced<\/span><\/li>\n
  • 1<\/span> tsp<\/span> Kashmiri red chilli powder<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> cumin powder (jeera)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> coriander powder (dhania)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> amchoor powder (ground mango powder)<\/span><\/li>\n<\/ul>\n<\/div>\n
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    Panch phoran masala<\/h4>\n
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    • 1<\/span> tsp<\/span> mustard seeds (sarson)<\/span><\/li>\n
    • 1<\/span> tsp<\/span> cumin seeds (jeera)<\/span><\/li>\n
    • 1<\/span> tsp<\/span> fennel seeds (saunf)<\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> fenugreek seeds (methi dana)<\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> nigella seeds (kalonji)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        To begin, clean and trim the bhindis\/okras.<\/span><\/p>\n<\/li>\n

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        Heat 2 tbsp of mustard oil in a pan. Add in the bhindis with 1\/2 tsp salt. Add a few drops of lemon to avoid them being sticky. Stir fry until cooked. Remove and keep aside.<\/span><\/p>\n<\/li>\n

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        To prepare the masala, heat 2 tbsp of mustard oil. Add in the panch phoran (mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds) with asafoetida and let it crackle.<\/span><\/p>\n<\/li>\n

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        Add in the sliced onions with green chillies and saute until translucent.<\/span><\/p>\n<\/li>\n

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        Next, add the sliced tomatoes and mix well.<\/span><\/p>\n<\/li>\n

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        Now add in dry masalas \u2013 Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, amchoor powder, and salt to taste. Saute until the tomatoes are cooked. Do not brown the masala. Sprinkle some water if it is too dry.<\/span><\/p>\n<\/li>\n

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        Add in the bhindis. Mix well and saute for a few minutes. Check the salt and more if required.<\/span><\/p>\n<\/li>\n

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        The Odisha Style Bhindi (Okra) Masala is ready to serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

        Video<\/h3>\n