bhindi masala recipe – here’s another bhindi recipe often made at home. this bhindi masala recipe is easy to make and is a semi dry curry. i don’t make curried versions of bhindi as no one eats them
bhindi or okra is one favorite veggie at home, after gobi and arbi. all the folks prefer dry or semi dry version of any sabzi with bhindi.
most of the recipes that i make at home are easy and simple to make. so is this bhindi recipe.
there are quite a few bhindi recipes in the blog. most of the times, i end up making bhindi do pyaaza or my mom’s bhindi bhaji. sometimes i also make the bharwan (stuffed) bhindi or the kurkuri bhindi or bhindi aloo.
like all other dry bhindi recipes, even this bhindi masala is best served with soft phulkas or chapatis and a cucumber raita or veg raita by side. they also go well as a side dish with some rice-dal or any rice-curry combo.
i still have to try making bhindi with yogurt. long time ago i has such a bhindi dish in a restaurant and it was fab. this bhindi masala recipes uses the typical punjabi onion-tomato base with the regular punjabi masalas/spice powders.
i usually add kasuri methi to most of the north indian food that i make at home. adding kasuri methi is optional in this dish. but if you want a restaurant type bhindi masala, then do add some kasuri methi.
lets start step by step bhindi masala recipe:
rinse the bhindi (okra) well. spread them on a thali and let them dry on their own. i do this technique to dry the bhindi instead of wiping each one with a kitchen towel. when they are dry, then chop them in one or two inch peices. heat oil and add the bhindi.
saute bhindi in oil, till they are cooked. remove and keep aside. by the way, frying or sauting the bhindi in oil minimizes the sliminess and stickyness.
in the same pan, add some more oil. add onions and fry them till they are translucent.
add the crushed ginger-garlic or ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic disappears.
add the tomatoes and saute till they become soft and mushy.
now add all the dry spice powders – red chilli powder, turmeric powder, coriander powder, garam masala powder and dry mango powder.
stir and saute for a couple of seconds. lastly add the fried bhindi, crushed kasuri methi and salt. stir the whole mixture well. cook the bhindi for 2-3 minutes.
serve bhindi masala hot garnished with rotis, phulkas or naan.
bhindi masala recipe details:
- 200-250 gms bhindi/okra
- 1 medium size onion, chopped
- 2 medium size tomatoes, chopped
- ½ inch ginger and 2-3 garlic, crushed or made to a paste in a mortar-pestle or ½ or ¾ ginger-garlic paste
- 1 tsp coriander powder/dhania powder
- ¼ or ½ tsp red chili powder/lal mirch powder
- ½ tsp turmeric powder/haldi
- ½ tsp punjabi garam masala powder or any good garam masala powder
- ½ tsp amchur powder/dry mango powder
- salt as required
- 2 tbsp oil for frying the bhindi
- 1 tbsp oil for frying the onion-tomato masala
- 1 tsp kasuri methi/dry fenugreek leaves crushed (optional)
- rinse the bhindi/okra well in water.
- dry them on a large plate on their own or wipe with a kitchen towel.
- remove the base and stalk while chopping the bhindi.
- chop into 1 or 2 inch pieces.
- heat 2 tbsp oil in a kadai/wok or pan.
- add the bhindi and saute till they are completely cooked.
- you will have to keep an eye on them and stir in between many times.
- taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.
- all the oil will be used up. so add 1 tbsp oil to the same pan.
- add chopped onions and fry till they become translucent.
- add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
- add the chopped tomatoes and saute till the tomatoes are soft and mushy.
- if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
- all the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
- add all the dry spice powders one by one.
- stir well and saute for a minute.
- add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
- cook for 2-3 minutes. stir in between.
- serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.