How to prepare Bhindi(Okara/ Lady finger) vegetable curry and fried.pls help?

Question

Want to know method for cooking Okara curry. I mean with masala and without masala pls explain to me with thanks

Answer 1

Bhindi Masala (spicy stir fried okra)

Serves: 6 Servings

Ingredients:

1/4 c Oil
1 lg Onion, chopped
10 Garlic cloves, minced
2 Fresh green chilies, chopped
1 ts Turmeric
1 tb Cumin, ground
3 lb Okra
Salt

Instructions:
Heat oil in large pot. Add onion, garlic & chilies. Fry over medium heat till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra & salt. Cover, reduce heat & simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice or chapatis.
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Dahi Wali Bhindi (okra with mild yogurt sauce)

500gms Bhindi(Ladyfinger)
Sarson (mustard) oil for frying
2tsp Urad Daal(White gram lentils)
3/4 tsp Sarson (Black mustard seeds)
1tsp Zeera (Cumin Seeds)
4 Red Chillies, whole
1 Onion, finely chopped
2 Tomatoes, finely chopped
1 tsp Chilli powder
1/2tsp Haldi(turmeric powder)
3/4 cup Dahi(yoghurt), whisked
Salt to taste
1/2 cup Cocunut, grated
1/2 cup Kaaju (cashewnuts)
10-15 Kari patta(curry leaves)

1. Grind togeather, cocunut and kaaju to a paste. Put aside until further use.

2. Remove the base and tip of each bhindi and cut into halves

3. Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil and put aside.

4. Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until golden. Add urad daal, sarson, zeera and kari patta, fry for a minute.

5. Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Bhuno well untill oil seperates.

6. To the dahi, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.

7. Add bhindi, cover the kadhai and leave to simmer for 10-15
minutes
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Fried Bhindi Recipe

1 lb okra, cut into 1/2" slices
1 teaspoon salt (or to taste)
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon ajwain
1/2 teaspoon mustard seeds
1 teaspoon Urad Dal (White split)
1/2 teaspoon hing (asafoetida)
1/2 teaspoon turmeric powder
2 teaspoons oil

Place the cut okra in a single layer on a microwave-safe plate and cook on'high' uncovered for 4 minutes.
If necessary cook the okra in two or three lots.
No salt is to be added now.
This will ensure that the okra is cooked, but without stickiness, and the bright green colour is maintained.
Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the cooked bhindi/ okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple of minutes till the masalas are well absorbed.
Your dry bhindi sabji is ready and looks green and appetising.
It is a great favourite with our family.
Note: If using bhindi from the cold storage, instead of microwaving the pieces, cook it for 10 minutes in the baking oven without salt, till it is dry, then follow the second step as above.

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Bharvaan Bhindi (Stuffed okra)

1/2 kg. Ladyfingers
amchoor powder
dhania powder
besan (gram flour)
chilli powder
garam masala
turmeric powder
salt to taste
oil


Wash the ladyfingers, pat dry and cut both the ends. After they have
dried slit them.

Keeping in mind the quantity of ladyfingers, mix all the masalas
mentioned above, besan and salt.

Heat oil (no water to be used in this recipe).
Drop the ladyfingers one by one. Do not throw away the remaining
masala. Add it to the bhindi in the kadai. Cover it and let cook.

Serve with chapati or rice.

Answer 2

Wash the vegetable.You should not wash the vegetable after cutting.Cut into small pieces long or circular.Fry in a little oil.Add salt and chilly powder.continue to fry until it is cooked .