Bhindi Fry Recipe For Chapathi. Wash and remove the crown and end part of okra. Add about 1/2 cup water, mix it well, let the gravy come to a boil.

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Keeping them for too long will make them dry & lifeless. Add about 1/2 cup water, mix it well, let the gravy come to a boil. Heat 1 tbsp of oil in a kadai and saute the ladies finger uncovered until it is half cooked or browns lightly.

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If you do not have dried fenugreek leaves, then simply skip them. In the air fryer i keep them for 4 mins at 160 c (320 f). Lastly, add 2 tablespoons of chopped coriander leaves.

Now Close The Pan With The Lid And Cook The Bhindi Mixture For About 5 To 10 Minutes In Low Heat.

Throw in cumin seeds and curry leaves. Stir fry bhindi and onion together without covering the pan till onions are browned and bhindi is completely done. Heat 1 tbsp of oil in a pan.

Add The Bhindi And Salt.

Mix well and with partly covered lid let the bhindi cook. When the cumin splutter add onion slices and saute till they turn translucent. Ensure you chop them at least ½ inch otherwise they turn too dry.

My Most Favorite Form Of Okra Is In An Easy Dry Saute Made.

In a pan add oil and add the ground masala. Bhindi fry is a simple stir fry recipe using various indian seasoning. Okra fry can be had with sambar rice, rasam rice and curd rice.

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Wash And Remove The Crown And End Part Of Okra.

Heat 1 tbsp of oil in a kadai and saute the ladies finger uncovered until it is half cooked or browns lightly. How to make bhindi masala for chapathi: Dry it in paper towel for 5 mins to remove moisture.