Okra (Bhindi) Tawa Masala Fry
If you love the tawa fry vegetables served at weddings, this is the perfect recipe for you. Ready in minutes and just as delicious.
Servings: 2
Ingredients
- 20-25 okras (ladyfingers or bhindi)
- 4-5 sambar onions or shallots
- 1 medium to large onion
- 1 large tomato
- 1 tbsp ginger garlic paste
- 1 green chili chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chilies powder
- 1 tsp amchoor powder (ground mango powder)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- Oil for deep frying
Dry masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp amchoor powder (ground mango powder)
- 1/2 tsp red chillies powder
- 1/2 tsp fennel (saunf) powder
- 1 tsp chat masala
Instructions
- First, clean and remove caps and tails of the okra. Slit them lengthwise.
- Heat oil in a wok or a karahi.
- Deep fry the okras and sambar onions for about 3 minutes on high heat.
- Remove from oil. Mix in a generous amount of the dry masala powder.
- Blend the onions and tomatoes into a smooth paste.
- Heat 1-2 tbsp on oil in a separate wok. Mix in the blended tomato and onion paste. Saute for a few minutes.
- Add in the ginger-garlic paste. Saute and add in green chilies, coriander powder, cumin powder, red chilies powder, amchoor powder, and turmeric powder.
- Add in a bit of water to allow the masalas to mix well. Saute until the oil leaves the sides. Do not brown the masala.
- Mix in the okras and onions. Add in salt to taste and garam masala. Mix well. If the masala is too dry, you can add a bit of water.
- Serve hot.
Notes
- This recipe works great with tawa vegetables – arbi (colocasia), karela (bitter gourd), brinjals and even potatoes.