Recipe of Speedy Bhindi masala in microwave

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The ingredients needed to make Bhindi masala in microwave:

1. Get 500 Grams bhindi (okra)
2. Prepare 1/2 Cup Onion chopped
3. Take 1 Teaspoon Garlic Paste
4. Make ready 1/4 Teaspoon turmeric powder
5. Prepare 1 Teaspoon mango powder Dry (amchur powder)
6. Make ready 1/2 Tablespoon Chilli powder
7. Prepare 1 green chilli seeds chopped without
8. Make ready 1 Teaspoon Cumin powder
9. Get 1/2 Tablespoon Coriander poweder
10. Make ready 1 Tablespoon oil
11. Take 1 Tablespoon tomato puree
12. Take 1/2 Teaspoon Garam masala
13. Get 1 Tablespoon Coriander leaves fresh ( cilantro)

Sprinkle the rest of the spice mixture on the okras and drizzle some oil on them as well. This is the first time i have tried on Microwave. Actually i wanted to make this a stuffed bhindi, but considering the bachelors, i want to make the recipe procedure very simple. So you can add the spices according to your own choice.

Instructions to make Bhindi masala in microwave:

1. Wipe bhindi's outer skin with damped cloth and then dry cloth. Cut it in to round medium sized pieces
2. Take a microwavable bowl (preferably broad/rectangle shape), add part 1 ingredients and one by one and mix it well
3. Set microwave on high and keep it for 2 minutes
4. Take it out and stir it
5. Repeat step 3 and 4 until stickiness of bhindi is removed. In my case I repeated step 3 and 4 for 5 more times (so total cooking time is 12 minutes)
6. Add part 2 ingredients, mix it well and keep in the microwave for 1 minute
7. Serve it hot with Chapati /Phulka
8. Note: By garam masala I am referring Everest kitchen king masala, you can use the garam masala according to availability.

Actually i wanted to make this a stuffed bhindi, but considering the bachelors, i want to make the recipe procedure very simple. So you can add the spices according to your own choice. Just roughly chop the ladies finger and sprinkle the masala and microwave it for some time. Usually, the kurkuri bhindi recipe is a deep fried dish in which bhindi is coated with spicy and tangy spices first and then deep fried. In the process, it absorbs a lot of oil.

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