Dislike strongly flavoured okra dishes? Try this Kashmiri Bhindi-Okra! A light, quick and vegan dish that is sure to tickle your fancy. It also works just as well as a side dish. Do not underrate okra, because let me tell you this sensational preparation is going to knock your socks off!

Okra or ladies fingers are known as Bhindi/Bhinda in Hindi and are a hugely popular vegetable in Indian kitchens.

Although some have a love/hate relationship with okra, the majority of Indian kitchens always welcome okra once in a week.

I have seen families where one won't like okra, but the other member can't get enough of it. In our family, also there is the same opinion, one like it, one doesn't but we have come to decide that no one has to love okra, but think of health benefits and just eat it and it works fine.

KASHMIRI BHINDI

The Kashmiri Bhindi is a mild spice preparation cooked with fresh okra, onion and a special blend called 'Kashmiri Masala'. It is dry and it is quite different from the other popular Bhindi/Okra recipes out there. Kashmiri Bhindi is flavoursome yet light without any overpowering flavours.  Definitely, do not require tons of spices and ingredients and also comes together in less than 10 minutes on the table (when you have already cut bhindi).  This vegan, gluten-free and straight forward recipe is perfect with robust dishes such as Daal Makhni, Dhaba style daal fry or Rajma ( Red Kidney Beans Curry ), plain rice and Roti.

KASHMIRI MASALA

India is a huge country with a population of 1.3 billion and 29 states, although every region of India is connected with the curry, every region has their own methods of cooking and blend of spices. There are various blends of spices you can find like Punjabi Masala, Hydrabadi Masala, Amritsari Masala, South Indian Masala and Kashmiri Masala. In this masala blend, most of the ingredients are same but there is a one or two special ingredient from that region makes that blend unique.

Kashmiri or Bassar Masala is a fragrant blend of spices consists of fenugreek seeds powder, turmeric, cumin and coriander, Kashmiri red chilli powder, tandoori masala powder, paprika and olive oil.

KASHMIRI BHINDI INGREDIENTS

Bhindi/Okra - When you choose the bhindi, look out for firm, fresh and bright green colour bhindi. If the end snap of easily, the bhindi is at it's freshest. When preparing the bhindi at home, rub lemon juice over the knife to prevent sticking and make sure the bhindi is dry before cutting.

Kashmiri Masala - It is easily available in any Indian/Pakistani grocery shop. Maybe in Pakistani shop, it is known as Bassar Masala. This masala can be prepared at home.

Onion - You can use white or red onion for this recipe.

Oil - Any flavourless oil works fine.

Spices - Apart from Kashmiri masala you will need ground cumin and coriander.

Green Chillies and Coriander and Asafoetida ( Hing )

HOW TO MAKE KASHMIRI BHINDI

First, prepare the okra by washing them in running water and completely dry it with the kitchen towel. Cut into 1/2" pieces.
Heat oil in a kadai or heavy bottom pan, add asafoetida, then chopped onion and fry just a couple of minutes.
Add okra pieces and cook both on high heat for at least 5 minutes. Keep stirring.
Add ground cumin and coriander, green chillies and salt and cook for another 2-3 minutes.
Stir in fresh coriander leaves and cook further 2-3 minutes or you see onion getting brown and caramelised.
Add Kashmiri masala, mix well and cook another 2 minutes.
Turn off the heat and serve hot.

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KASHMIRI BHINDI

Bhindi sabji, okra sabji, kashmiri bhindi recipe, indian bhindi, indian okra, okra masala, kashmiri masala,

Main dish, side dish, lunch, dinner

Kashmiri Indian

Yield: 4Author: Jagruti Dhanecha

Kashmiri Bhindi

A light, quick and vegan dish that is sure to tickle your fancy.

prep time: 20 minscook time: 10 minstotal time: 30 mins

ingredients

• 500g fresh bhindi/okra
• 1 big chopped onion
• 3-4 green chillies roughly chopped 
• 2 TSP. ground cumin and coriander
• 2-3 TBSP oil
• Pinch asafoetida
• 1 TBSP. Kashmiri masala 
• 3-4 TBSP. freshly chopped coriander leaves 
• Salt to taste 

instructions

1. First prepare the okra by washing them in running water and dry completely.
2. Cut into 1/2" pieces.
3. Heat oil in a kadai or heavy bottom pan, add asafoetida, then chopped onion and fry until translucent.
4. Add okra pieces and cook both on high heat for at least 5 minutes. Keep stirring.
5. Add ground cumin and coriander, green chillies and salt and cook for another 2-3 minutes.
6. Stir in fresh coriander leaves and cook further 2-3 minutes or you see onion getting brown and caramelised.
7. Add Kashmiri masala, mix well and cook another 2 minutes.
8. Turn off the heat and serve hot.

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