Tawa Bhendi Masala

Who doesn't like Bhendi/Bhindi/ Okra/ Lady's fingers/ gumbo??? It has a pleasant, mild taste and so it can really take any kind of masalas you can think of. I make bhendi in 3 different ways-:

1. Bhendi fry- Which is stuffed with masalas and deep fried. I make it occasionally as it is deep fried.
2. Masala Bhendi- Cut okra in a slightly big pieces and then stuff it with gram flour along with bunch of other spices. Sometimes I also put potatoes in this preparation, when I am short on Bhindi.
3. Chinch gulachi bhendi- This is a very traditional maharashtrian version of preparing bhendi. It is kind of curry, which has jaggery (gul) and tamarind(chinch) in it. I am hoping to post this version in the near future.

Nutritional Benefits-:

• Bhendi contains healthy amounts of Vitamin A and flavonoid anti-oxidants such as beta carotine, xanthine and lutein. Our bodies convert beta-carotene to Vitamin A.We all need vitamin A for healthy skin, immune system,good eye health and vision. When it comes to vitamin A, it's always a good idea to have more beta- carotene rich food than to consume supplements. Excess amount of vitamin A from the supplements, makes our bodies toxic.
• They are also excellent source of Vitamin C.
• The pods are also good source of important minerals like iron, calcium, manganese and magnesium.

Today, the recipe I am going to share with you is a little twist to Masala Bhendi. Tawa Bhindi Masala. Tawa is a fry pan which is round in shape, you can find it in any Indian kitchen as it is used to make roti's (Indian Flatbread) everyday. This recipe is very simple to make, and that's why this is the recipe for someone who is a newbie and would love to get into adventures of Indian cooking.

Preparation Time-: 10 Minutes

Cooking Time-: 15 Minutes

Serves- 2 people as a side dish.

Ingredients-:

1. Fresh Okra/ Bhendi- 200 grams/ about 20-25 pods. Cut the top stem and discard and then slice the remaining into thin pieces.
2. Tomato- 1 medium sized diced
3. Onion- 1 small finely chopped
4. Cumin Powder- 2 tsp
5. Coriander Powder- 2 tsp
6. Turmeric- 1 tsp
7. Red chilly powder- 1/2- 1 tsp, depending on how spicy you like.
8. Cumin Seeds- 1tsp
9. Asafoetida- a pinch
10. Cilantro- for garnishing.
11. Salt to taste

Procedure-:

• Heat some oil on Tawa. Add Cumin seeds, asafoetida, turmeric and mix well.
• Add chopped onion, saute.
• Add chopped tomatoes, Saute.
• After about 5 minutes when the onions and tomatoes become translucent, add the sliced bhindi.
• When bhindi gets cooked, add the spices(cumin and coriander) and the salt.
• Garnish with cilantro.

If you want you can certainly put other masalas like Garam masala. I usually don't because I like the mild taste of cumin and coriander powder, which I think goes well with the Bhendi. 

If you want you can add tomatoes or add lemon for the sourness.

Few Things you have to keep in mind  while cooking bhindi-:

1. Never put a lid on bhindi while cooking as it will retain the moisture and will make it sticky.
2. Always add something sour to bhindi preparation, it helps to reduce the stickiness.
3. If you are adding lemon instead of tomatoes, always add at the end of the preparation when you turn off the stove.

You might have guessed by now that Bhindi is a sticky vegetable:) So stick with it and it will nourish you!