bhindi masala recipe with step by step photos – here’s another bhindi recipe often made at home. this bhindi masala recipe is easy to make and is a semi dry curry. i have also posted the bhindi masala gravy recipe.
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.
like all other dry bhindi recipes, even this bhindi masala is best served with soft phulkas or chapatis or paratha or naan and a cucumber raita or veg raita by side. they also go well as a side dish with some dal-rice 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.
bhindi masala quick video (59 seconds video)
bhindi masala recipe below:
- 200 to 250 grams bhindi (okra or lady finger)
- 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 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder (dhania powder)
- ¼ or ½ teaspoon red chili powder (lal mirch powder)
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon garam masala powder
- ½ teaspoon amchur powder (dry mango powder)
- salt as required
- 2 tablespoon oil for frying the bhindi
- 1 tablespoon oil for frying the onion-tomato masala
- 1 teaspoon crushed kasuri methi (dry fenugreek leaves ) - 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. keep the sauteed bhindi aside.
- 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 1/2 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 1/4 or 1/2 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.
lets start step by step bhindi masala recipe:
1. rinse 200-250 grams 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 pieces.
heat 2 tbsp oil and add the bhindi.
2. 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.
3. in the same pan, add 1 tbsp oil. add 1 medium sized chopped onion and fry them till they are translucent.
4. add the crushed ginger-garlic or ginger-garlic paste (½ inch ginger and 2-3 garlic, crushed or made to a paste in a mortar-pestle or ½ or ¾ ginger-garlic paste).
stir and saute till the raw aroma of ginger-garlic disappears.
5. add 2 medium sized chopped tomatoes and saute till they become soft and mushy.
6. now add all the dry spice powders – (¼ or ½) tsp red chilli powder, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp garam masala powder and ½ tsp dry mango powder (amchur powder).
7. stir and saute for a couple of seconds. lastly add the fried bhindi, 1 tsp crushed kasuri methi/dry fenugreek leaves and salt as required. stir the whole mixture well. cook the bhindi for 2-3 minutes.Install Free iOS App for Veg Recipes of India Recipes
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