South Asia — Muslim traditions
Masala Bhindi Fry
Okra, coconut and sesame seeds simmered on the stove and spiced with tamarind and chilli for a South Asian side dish. Finish with coriander leaves.
5 min · Serves 1 · Medium
1
Ingredients
Method
Start cooking mode- Cook 5 min · 5 min total
- Medium
- 1
Wash the bhindi; clean it with a dry cloth till its totally dry. Give strokes (don't cut) lengthwise and keep aside.
- 2
Fry ingredients#2 to#6 in a pan in a 1/2 spoon of oil. Grind everything except bhindi, of course.
- 3
(Masala's ready!) Stuff the masala carefully in the bhindi, make sure they don't split into two pieces.
- 4
Fry them in a pan with a spoon of oil (not much of it). Simmer the gas. Put the lid and cook for 5 minutes till bhindi is tender.
- 5
Take off the lid and fry till brown and crispy. Garnish with coriander leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
Community discussion
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