Bhindi Masala

Bhindi Masala

20 mins       Serves 4        Vegetarian


500 gms okra (bhindi)
1⁄3 cup roasted peanuts
2 tsp coriander powder
1 tsp dried mango powder (amchur)
2 tsp red chilli powder
¼ tsp turmeric powder
¼ tsp asafoetida (hing)
salt to taste


1. Wash bhindi and pat dry until there is no moisture present. Cut the top and bottom ends. Slit bhindi in the center and fill with dry masala.

2. Preheat the skillet on a medium flame.

3. Turn the flame low and put bhindi in the  skillet.  Cook on a low flame with the cover on and the Redi-Temp™ valve open (or for about 10 minutes).

4. Once the valve whistles, close it and cook on a low flame for 5 minutes.

5. Turn off the flame and rest the pan for 5 minutes.

6. Serve hot.

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