AFF Indian Subcontinent: Bhindi Masala

It’s nearly halfway through May and here is my first post for the month. What have I been up to? Well, to paint you a picture, I have average of 3-4 shows per week, along with about 4-5 rehearsals with the 2 different bands I have. Which means most nights I’m not at home and some of the afternoons are spent doing soundchecks for shows etc. As a result I’ve been eating mostly the same thing at home and when I’m out, I’m at the mercy of event organisors and the venue hosts. I’m sure you won’t be interested to see which vegetable soup I had for dinner last week, so I do apologise for the lack of new recipes.

It doesn’t mean I haven’t been doing my homework however, as I bookmarked a few recipes to cook for the next few weeks including dishes for the Asian Food Fest’s Indian Subcontinent month and the next month which I am hosting. Anticipating a lot more blogging in June!

Looking through my blog, I realised I haven’t posted any Indian recipes. Both of us love curries, but strangely I have not cooked curries for a long time. Well, this month is a good opportunity to rectify that, and the first dish I’ve cooked utilises one of my favourite vegetable, Okra, aka Ladies finger, aka Bhindi in their language. Someone once mention that Okra looks like a shooting star, well I do agree it’s a very pretty vegetable and it’s also full of goodness for you.

Growing up, Okra is a common dish at home and I enjoy it simply stir fried with a bit of garlic. I don’t mind the slime and in fact this stuff helps to lubricate soothe the gut. Naturally, I am attracted to Fish Head Curry solely because of the tender Okras soaked in the flavourful spicy broth. So why not make a curry full of it instead so Frank can enjoy as well, I thought. Mention Fish Head and he will run for cover. Hehe. Presenting Bhindi Masala, a Punjabi semi dry side dish that is vegan, commonly served with chapatis, roti and naan.

Bhindi Masala

Bhindi Masala (serves 3-4) Recipe adapted from VegrecipesofIndia.com

300g Bhindi/Okra
1 medium size Red Onion, chopped
3-4 medium size tomatoes, chopped (this time I’ve used canned whole peeled tomatoes with half the liquid)
½ inch ginger and 2-3 garlic, minced and crushed
1 teaspoon Ground Coriander Seeds
½ teaspoon Chili Powder (more if you prefer spicier)
½ teaspoon Turmeric Powder
½ teaspoon Garam Masala
Salt to taste
Coconut Oil (or other oil you prefer)

As I couldn’t find amchur powder (dry mango powder) and Dried fenugreek leaves, I omitted both.

Rinse the Okras well and let dry. Remove the base and cut into 1-2 inch pieces. Prep other vegetables as indicated.

Heat coconut oil in pan and stir fry Okras for a few minutes until they are tender. They do soak up a bit of oil so I suggest using around 2 tablespoons. Coconut oil is good for you anyway!

Once the Okras are cooked, remove from pan, add 1 tablespoon of oil and saute the onion until translucent. Then add the ginger and garlic to cook for about 1 minute.

And tomato and cook until they become soft and mushy, then add all the spices, one by one. If the mixture becomes too dry, add some water or in my case, remaining liquid from the can. Let the mixture cook for a few minutes, then add the cooked okras and season to taste. Once the okras are well heated through, turn off the heat and serve warm.

So pretty!

I of course served mine with some Cauli rice for a Paleo Vegan meal.

Yum!

I have made mine mild for the Ang Moh taste bud, and I really shouldn’t be eating too much spicy food with the frequent gigs. This is so delicious! I love the tang from the tomatoes and the sweetness of onion, backed by the aromatic spices. The okras are still slightly crunchy and for there’s no slime at all, which is great for those who fear this vegetable.

Do you love Indian food? What’s your favourite dish?

I am submitting this to Asian Food Fest Indian Subcontinent Month, hosted by Alvin of Chef and Sommelier

Advertisements

15 thoughts on “AFF Indian Subcontinent: Bhindi Masala

  1. that looks incredible!! I must try to make that cauliflower rice! I’m only on day two on my paelo journey and I feel like i’m going to turn into an egg if I eat anymore!!

  2. Gee!!! Yours looks so nice. Those at the nasi kandar stalls sure don’t look enticing, whole okras, all discoloured from the cooking – I would just skip their veg. Haven’t tried veg at an Indian restaurant…other than their palak paneer.

    1. I don’t mind the discoloured ones but of course it’s nicer when still a little bit crunchy. Palak Paneer is nice! I have never been to an Indian restaurant in Bintulu tho. Parents are not the adventurous type when it comes to food.

  3. I love okra and masala as well, I would cook a big pot and keep in fridge and pack into lunch box on the next day. It could made me swallow 2 bowls of rice easily!! I wanna try your recipe out!

  4. Even though video marketing has been around for a while, it
    is still growing with regard to internet marketing. Keep these videos shorter than your professional videos.
    The possible marketing opportunity offered by a reluctant Face – Book audience pales
    in comparison to audio video marketing.

  5. OK, I thought at this next stop, I will just follow the kids off the
    bus and start walking home. If we put up gates they will
    torch our place, and therein lies the rub. Now is the time
    to pour our hearts and energies into the study of God’s Word, to fervently seek God and His
    direction in our daily prayers and to faithfully
    abide by His commandments in our day-to-day living.

  6. After you make your warm contact list you are recommended to purchase
    leads, hold house meetings, pass out pamphlets, fliers or business
    cards, talk to strangers in your area and some other very dumb and illogical approaches to
    marketing your business. In actual fact, originally Ganoderma
    was only consumed by emperors and royalty as called
    the Miracle Herb”. Once you have a money-making system invest in your new-found business and yourself.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s