Bhindi or okra can be cooked in many ways. This recipe of bhindi or okra uses chaat masala along with garam masala and is delicious with roti or paratha. Chaat (meaning to lick ) Masala (meaning spice) is readily available in Indian groceries. If you want to make it at home, check the recipe I have below. It gives an amazing depth and flavor to a dish and is pretty easy to do yourself. Legend has it that chaat originated in the 17th century amongst the kitchen staff of the Moghul emperor Shah Jahan. The emperor was sick and therefore could only eat only smaller portions of food. Therefore the cooks invented chaat for him. However chaat was invented, aren’t you glad it was? @sarchakra
PREP TIME: 10 mins
COOK TIME: 20 mins
YIELDS: 3-4
Ingredients
- Bhindi (okra) 400 g
- Salt
- Asafetida ½ tsp
- Turmeric 1 tbsp
- Cumin seeds 1 tbsp
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Onion 1, chopped
- Green chilies 3, chopped
- Red chili powder 2 tsp
- Coriander powder 2 tsp
- Cumin powder 2 tsp
- Garam masala 1 tsp (see Malai Kofta )
- Chaat masala 2 tsp (see below)
- Tomato 1, chopped
- Coriander leaf for garnish
- Lemon juice 1 tbsp
- Ginger 1 tbsp, grated for garnish
- Oil 2 tbsp
Method
- Heat oil. Add bhindi. Cook 10-12 mins till golden and cooked. Keep aside.
- In the remaining oil, add cumin seeds. Let it turn aromatic. Add chopped onions. Cook till slightly golden.
- Add garlic and ginger paste, red chili powder, cumin powder, coriander powder, garam masala powder, salt, turmeric, chaat masala, tomato and green chilies. Cook on medium till the tomato becomes soft.
- Add the okra. Adjust seasoning. Let the mixture come together. This should take a couple of minutes. Turn the gas off. Serve with chopped coriander, grated ginger and a squeeze of fresh lemon juice.
Notes
If using tender okra there is no need to add any water. Just cook it in a medium flame covered and the moisture from the tomato as well as the fact that the okra was already sautéed will be enough.
Chaat Masala
Chaat masala is a spice mix used mainly in North Indian cuisine in drinks, bhel, dahi vada, samosa chaat and drink mixes to name a few.
Ingredients
- Dried mango powder (amchur) 2 tbsp
- Black Salt (kala namak) 2 tbsp
- Black pepper 1 tsp
- Red chili powder 1 tbsp
- Fennel seeds 1 tsp
- Carom seeds 1 tsp
- Asafetida (hing) ¼ tsp
- Cumin powder 1 tbsp
- Coriander powder 1 tsp
- Dried ginger (saunth) 1 tsp
- Dried mint 1 tsp
Method
- Dry roast cumin seeds, coriander seeds, fennel seeds and carom seeds till aromatic.
- Cool. Grind them along with the other ingredients.
- Store in an airtight container.
