Tandoori Bhindi, or tandoori okra, offers a vibrant twist on the humble okra. Forget the slimy, overcooked okra of your past; this recipe delivers crispy-tender okra bursting with the aromatic flavors of a classic tandoori marinade. The smoky, slightly sweet, and intensely tangy marinade transforms simple okra into a captivating side dish or a delicious vegetarian main course. Imagine tender okra pieces, charred to perfection, with a beautiful reddish hue, each bite a symphony of spice and flavor. This recipe is surprisingly easy to master, even for those new to Indian cooking.
Ready to experience the magic of Tandoori Bhindi? This mouthwatering recipe will guide you through each step, from preparing the marinade to achieving that perfect charred finish, ensuring your okra is perfectly cooked and brimming with irresistible flavor. Let's get started!
Tools Needed
- Mixing bowl
- Knife
- Iron pan
Ingredients
- Ladyfinger (Okra): 500 grams
- Onion: 1 small or medium
- Green chili: 3
- Turmeric powder
- Chili powder
- Coriander powder
- Oil
- Curd (Yogurt)
- Ginger-garlic paste: 1 tablespoon
- Roasted Kasuri Methi
- Celery
- Dry mango powder: optional
- Lemon
- Black salt
- White salt
Step-by-Step Instructions
Step 1. Prepare the Okra
- Wash and thoroughly dry 500 grams of ladyfinger. Cut from both sides and make a light slit in the middle, but not completely.
Step 2. Marinate the Okra
- Finely chop one small/medium onion and three green chilies (adjust to your spice preference).
- In a mixing bowl, add the chopped ladyfingers, turmeric powder, chili powder, coriander powder, and oil. Mix well and let it rest for 10-15 minutes.
- Add curd, ginger-garlic paste, roasted kasuri methi, celery (lightly crushed), dry mango powder (optional), lemon juice, black salt, white salt, and the chopped chilies and onions to the ladyfingers. Mix well.
Step 3. Prepare the Cooking Pan
- Heat an iron pan. Add any leftover scraps from chopping vegetables to season the pan briefly, then clean the pan thoroughly. Grease with oil (mustard oil recommended).
Step 4. Cook the Okra
- Add the marinated ladyfingers to the hot pan, spread evenly, cover, and cook on low flame for 5-6 minutes. Then, increase the heat to medium and cook for another 5 minutes, or until the masala is dry.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Ensure ladyfingers are completely dry before cooking to prevent stickiness.
- Adjust the amount of green chilies and red chili powder to your preferred spice level.
- Marinating for longer enhances the flavor.
Nutrition
- N/A
FAQs
1. Can I make Tandoori Bhindi without a tandoor oven?
Absolutely! A regular oven or even a grill pan works well. Just adjust cooking time and ensure the okra gets nicely charred.
2. How do I prevent the okra from getting slimy?
The key is to pat the okra dry thoroughly after washing and to cook it at a high enough temperature to crisp it up. The marinade also helps.
This Tandoori Bhindi recipe delivers a delightful explosion of flavor and texture, transforming a simple vegetable into a culinary masterpiece. With its vibrant color, crispy exterior, and tangy marinade, this dish is sure to become a new favorite in your kitchen. Enjoy this incredibly flavorful and satisfying side dish or vegetarian main course!