वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Preparing the Okra
After washing and drying the bhindi thoroughly, trim off the top and bottom ends. Make a vertical slit in the center of each bhindi to check for freshness, then cut them into large pieces. Avoid cutting them too small to maintain the texture.
Roasting the Aromatics
In a pan over low flame, dry roast the peanuts, dry coconut slices, coriander seeds, sesame seeds, and dry red chillies. Roasting them brings out a deep, nutty flavor. Once fragrant, set them aside on a plate to cool.
Preparing the Special Besan Mix
In a separate pan, roast the gram flour (besan) on low heat without any oil until it turns slightly golden. Add the kasoori methi during the last minute of roasting. This step ensures your masala is flavorful and lump-free.
Grinding the Masala
Combine the roasted aromatics (from step 2) and the roasted besan (from step 3) into a mixer jar. Add the amchoor, turmeric, garam masala, kashmiri red chili powder, and salt. Pulse the grinder to get a coarse, textured powder; do not grind it into a fine paste.
Cooking the Bhindi
Heat 2 tablespoons of oil in a kadhai. Add the cumin seeds, fennel seeds, and a pinch of asafoetida (hing). Add the chopped bhindi and cook on medium heat without adding salt or spices yet. Cover and cook for 2–3 minutes until the bhindi is soft but not mushy.
Final Toss
Once the bhindi is soft, add the prepared masala mixture into the pan. Mix well and sauté for another 5–7 minutes on low heat. This allows the masala to coat every piece of bhindi perfectly, ensuring it stays dry and non-sticky.
