Indian
Indian - Tandoori and Kebabs
Bhindi Masala Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g okra, slit lengthwise
- • 1/2 cup thick yogurt
- • 1 tbsp tandoori masala
- • 1 tsp Kashmiri chili powder
- • 1 tsp coriander powder
- • 1/2 tsp amchur (dry mango powder)
- • 1 tbsp ginger-garlic paste
- • 2 tbsp mustard oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Wash and fully dry the okra, then slit each pod lengthwise.
2
Phase 2
Coat the okra in a mix of yogurt, tandoori masala, Kashmiri chili powder, coriander powder, amchur, ginger-garlic paste, mustard oil, and salt; rest 20 minutes.
3
Phase 3
Thread the pods onto skewers or spread on a grill tray.
4
Phase 4
Cook over high heat, basting with oil, until charred at the edges and tender.
5
Phase 5
Serve hot with lemon wedges and dal.