Mangalorean Recipes

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Punjabi Bhendi Masala

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Quantity: Measure: Ingredients: Description:
1 Kilogram Lady Fingers (Okra, Bhendi) Fresh, cut in 1" pcs, and slit
3 Tablespoon Cooking Oil Heat for frying
2 Medium Onions Finely chopped and fried
1 Teaspoon Jeera (Cumin Seeds) Fried
1 Medium Tomatoes Cut in cubes and fried
1 Teaspoon Ginger Paste Add as masala
2 Teaspoon Coriander Powder Add as masala
1 Teaspoon Turmeric Powder Add as masala
3 Teaspoon Chilly Powder, Red Add as masala
  As Required Salt to taste
  As Required Coriander Leaves (Kothmeer) Optional


Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces.
Make a slit in each of the pieces so the masala gets absorbed.
Heat 3 tablespoons of cooking oil and add the cut onion and fry for some time till they become golden brown.  Then add jeera followed by the tomato pieces and let them cook.  Add ginger paste and coriander powder and fry for a minute.    Add turmeric powder, red chili powder, mix it.

This should result in a  homogeneus mixture  leaving out the oil.

Add the bhendi pieces to the mixture and fry till the pieces absorb the masala properly.
Let it cook on medium flame while stirring occasionally so that it does not stick to the vessel.
This may take 10 minutes. Add salt and garnish if you like with coriander leaves.

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