![]() ![]() Do not skimp on the oil used in any bhindi recipe.Do not chop them very small as they turn more sticky while cooking.While chopping, wipe off the sticky residue on the knife to a disposable tissue. Always wash and wipe them dry before chopping.Always choose tender and young bhindi as they get cooked faster, have lesser slime and taste good.Here are some tips for the novice cooks on okra. ![]() Helps in reducing cholesterol & stress, helps to manage diabetes.So it is great for those trying to manage their weight. This low calorie veggie is nutrient dense keeps you full for longer.It is a good source of folate (vitamin b) so it is very good for pregnant women.Bhindi is also a rich source of antioxidants so helps in fighting the free radicals.It is a good source of vitamin B, C, K, potassium & calcium.Bhindi is a fiber rich vegetable that helps in digestion, prevents constipation & stomach problems.So bhindi masala is cooked much the same way like any other veggie except for sautéing the bhindi first. In this recipe we add it to the onion tomato masala and not to the bhindi. It is at this stage the veggie is to added to a flavorful onion tomato masala and simmered so it absorbs all of the flavors.Īlso avoid adding salt to the okra until the slime has gone completely & it has cooked through. Once this essential step is followed right, you have bhindi that has almost no slime in it. Next simply stir fry the chopped veggie in oil until the sticky substance breaks down and vanishes. The first step is to wipe dry the whole okra very well so it has no traces of moisture or water on it. This slimy substance can actually ruin any dish if okra is not prepared and cooked properly.Īs with any other okra dish, this bhindi masala has to be cooked the right way to avoid gooey, sticky and slimy texture in the dish. It is made up of protein, carbohydrates & soluble fiber that makes this vegetable a healthy one. Okra has a naturally occurring slimy substance known as mucilage. Sprinkle each serving with peanuts and optional sliced chile and serve with or without rice.9 Watch Bhindi Masala Video Cook Okra The Right Way You may want to add more water for a soupier texture.ġ can (15 ounces) diced tomatoes with juices (I like fire roasted tomatoes)ġ sweet potato, peeled and cut into small dice, or spiralizedĨ ounces okra, cut into 1″-thick pieces (I use frozen sliced okra) (option: substitute chopped collard greens, about 4 ounces) Lower the heat to low and simmer, partially covered, until the vegetables are soft, about 15 minutes. ( What is water-sauté?)Īdd the following ingredients to the pot, and cook, stirring, until fragrant, about 1 minute.ġ/4-1/2 teaspoon (or more) crushed red pepper (or use cayenne pepper)Īdd the following ingredients to the pot and cook, stirring until smooth, 2-3 minutes.Īdd the following ingredients. Water-sauté the following ingredients in a Dutch oven or other large soup pot until soft, about 8 minutes. Makes about 8 cups (6 servings) (about 320 calories per serving) Of the vegetables popular in West Africa, I’ve gone with sweet potatoes and okra in this recipe, but also popular in this cuisine are greens like collard greens as well as black-eyed peas, eggplant, and squashes such as pumpkin. Many recipes feature chicken, but there is so much flavor without it. Besides prominent use of peanuts, the stew features the popular regional base of tomatoes, onion, and chile peppers. Groundnut stew, aka peanut stew, aka maafe, is a favorite dish in many parts of West Africa.
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