Crispy Bhindi Masala

The Mānasollāsa, also known as Abhilashitartha Chintamani, is an early 12th-century Sanskrit text composed by the South Indian king Someshvara III of the Kalyani Chalukya dynasty. It is an encyclopedic work covering topics such as polity, governance, ethics, economics, astronomy, astrology, rhetoric, veterinary medicine, horticulture, perfumes, food, architecture, sports, painting, poetry and music. The text is a valuable source of socio-cultural information on 11th- and 12th-century India.

In the Mānasollāsa, we have the first recorded mention of the Bhindi. Today, we will cook this ancient vegetable on which emperors dined.

Hope you enjoy 🙂

 

 
 

Okra

Bhindi

250 grams

  

Oil

  

2 table spoon

  

Salt

  

½ tea spoon

  

Sugar

  

½ tea spoon

  

 
 

  1. Before cooking the okra, trim off the ends, being careful not to cut so deeply you expose hollow space inside and seeds.
  2. Wash the Bhindi.
  3. In a Kadai, heat the oil
  4. Add the Bhindi, salt and sugar
  5. Sauté for approx 2 minutes
  6. Reduce to low flame – Cover the lid and let it cook for 5 to 8 minutes. Make sure the Bhindi does not burn by stirring occasionally. If you want a crispy version, cook till the bhindi’s are dark brown. Make sure they don’t turn black.
  7. Remove Bhindi and keep aside.

Oil

  

1 tablespoon

  

Cumin Seeds

Jeera

1 table spoon

  

  

Kadi Patta

7 to 8

  

Ginger Paste

  

½ tea spoon

  

Garlic Paste

  

½ tea spoon

  

Turmeric Powder

  

½ tea spoon

  

Coriander Powder

Dhaniya Powder

1 tea spoon

  

Red Chilli Powder

  

½ tea spoon

  

Salt

  

½ tea spoon

  

 
 

  1. In the same Kadai, heat the oil
  2. Add Jeera, Kadi Patta, Ginger Paste, Garlic Paste, turmeric powder, dhaniya powder, red chilli powder and salt.
  3. Stir fry to roast all the Masalas.
  4. Add the sautéed Bhindi and toss well
  5. Cook for another 2 to 3 minutes.

 
 

Enjoy with Roti.

 
 

  

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