Who doesn't like a good Bhindi Masala? But the sacrilege is trying to cook bhindi without oil! Is it really possible? The happy news is, yes, it is possible!
One of the favourite dishes for all of us is a serving of yummy Bhindi Masala. Here is a version that uses no oil, and yet has the same experience of eating one with lots of oil for frying.
Truth is that Bhindi does not need oil to make it non-sticky. It needs something sour. For us in the whole food plant-based community, that is easily achieved!Author:
Dr. Achyuthan Eswar
1/2 Kg Bhindi / Okra / Ladies Finger
1 tsp Jeera Cumin seeds
4 tsp Miso Paste
1/2 tsp Garam Masala
Cut the Bhindi into long pieces of one inch size
Grind the tomatoes and Jeera into a paste. Do not use water to grind.
Chop the onions into fine pieces.
Put chopped bhindi and onions with tomato paste in a kadai and add 1/4 cup water.
Do not close the vessel. Keep in low to medium flame but turn the mix over very gently without breaking the Bhindi, ONLY when required.
Once the bhindi is cooked, remove from flame and add miso paste and garam masala.
Goes well with rice or rotis.