भिंडी मसाला और फुल्का

Bhindi Masala is an everyday North Indian dry sabzi prepared with okra, onion, tomato and traditional spices. The key is to dry the bhindi thoroughly before cutting and cooking it.

Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 4

Buy Dinesh Flour Mills Products Used

• M.P. Wheat Sharbati Atta

• Dhaniya Powder

• Yellow Mustard Oil

• Garam Masala

Ingredients

For Bhindi Masala

• 500 g bhindi

• 2 tablespoons mustard oil

• ½ teaspoon jeera

• 1 large onion, sliced

• 1 teaspoon ginger, finely chopped

• 1 medium tomato, chopped

• ¼ teaspoon haldi powder

• 1 teaspoon dhaniya powder

• ½ teaspoon red chilli powder

• ½ teaspoon amchur powder

• ¼ teaspoon garam masala

• Salt to taste

For Phulka

• 2 cups Dinesh Flour Mills M.P. Wheat Sharbati Atta

• Approximately ¾ cup water

Method

1. Wash the bhindi and dry it completely.

2. Remove the ends and cut it into medium pieces.

3. Heat one tablespoon mustard oil in a wide kadai.

4. Add the bhindi and cook uncovered until it is nearly done.

5. Transfer it to a plate.

6. Add the remaining oil and jeera to the same kadai.

7. Add onion and cook until lightly golden.

8. Add ginger and tomato.

9. Add haldi, dhaniya powder and red chilli powder.

10. Cook until the tomato softens.

11. Return the bhindi to the kadai.

12. Add salt and cook uncovered for 5 minutes.

13. Finish with amchur and garam masala.

14. Knead the atta with water and rest the dough for 15 minutes.

15. Roll thin rotis, cook on a hot tawa and puff them over the flame.

16. Serve the Bhindi Masala with hot phulkas.

Useful Tips

• Bhindi must be completely dry before cutting.

• Use a wide kadai to prevent overcrowding.

• Add salt after the bhindi has partially cooked.

• Avoid repeatedly stirring the bhindi.