Makai Wali Bhindi Recipe
Lady Finger or Okra or locally known as Bhindi is one of the most liked and cooked vegetable in the Indian cuisine. It is a great source of dietary fibre, minerals and vitamins making it a super food beneficial for blood sugar regulation, cholesterol, weight management, flawless skin and cancer protection to name a few. Makai Wali Bhindi, is a twisted recipe of the original Marwari Besan Wali Bhindi. Maize flour is used instead, for it is a rich source of Iron and antioxidants properties. The maize flour adds a very rustic taste to the okra making it delectable.
Serve Makai Wali Bhindi with phulka, steamed rice and dal for a complete meal.
You can also try other Bhindi recipes such as
The contest is in association with Preethi Kitchen Appliances.
15 M
20 M
35 M
4 Servings
Ingredients
- 400 grams Bhindi (Lady Finger/Okra) , diagonally cut
- 3 tablespoon Makki Ka Atta (Yellow Corn Meal Flour)
- 1 Onion , sliced
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 2 teaspoon Cooking oil
- Salt , to taste
How to make Makai Wali Bhindi Recipe
To begin making the Makai Wali Bhindi, cut the bhindi diagonally in thin slices and keep them aside.
Heat oil in a wide pan, add the cumin seeds and let it crackle. Add the thinly sliced onion and saute till it is brown in colour.
Add the sliced bhindi and give it a good stir. Cover it with a lid and let it cook for 3 minutes on low flame.
Add the coriander, red chilli, turmeric powder and salt, and mix it well. Cook in open pan for 2 more minutes occasionally stirring the mix.
Now add the maize flour and fold it gently into the mix. Cook the bhindi in low heat till the raw smell of the maize flour goes away and stir occasionally.
Once the maize flour is cooked, add the garam masala and the dry mango powder and give it one last stir. Season with salt, if required.
Serve Makai Wali Bhindi with phulka, steamed rice and dal for a complete meal.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
