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15 MINS delivery
Bhindi Masala
Serves 4
30 mins
150 Kcal
Bhindi Masala is a tasty dish that manifests the delightfulness of okra or bhindi. Given the health benefits and speedy preparation time, this Indian vegetarian dish has gained immense popularity and has become a favourite in almost every household. The bhindi masala recipe here features tender saut ed okra cooked with a mix of spices and onions, which prepares an exquisite, comforting, juicy dish. To make bhindi masala, wash and cut the okra into small pieces. Saut sliced onions until they turn golden brown. Add some ginger, garlic, and green chillies to give the dish an aromatic base, then add the chopped bhindi with slight stirring so as not to make it mushy. The bhindi masala recipe includes spices predominantly in cumin, coriander, and garam masala, increasing the flavour profile. It is supposed to be cooked until the okra gets quite well-coated with spices and becomes tender. Bhindi masala goes well piping hot with rotis, parathas, or even rice, making it one versatile dish at any given time. Bhindi masala is less fragile in texture yet has the most delightful flavours, hence a winning dish for adults and children. Whether a seasoned cook or a novice, this straightforward and satisfying recipe is sure to land itself in your culinary hall of fame. Indulge in the wholesome goodness of bhindi masala while soaking up the rich traditions of Indian cooking with every little bite!
Ingredients required for Bhindi Masala
- 500 gms lady finger
- 2 tomato
- 1 tsp coriander powder
- As per taste salt
- 1 onion
- 1/2 tsp garam masala
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 2 tbsp cooking oil
Cooking steps for Bhindi Masala
- 1Let's begin making the recipe of bhindi masala. Wash 500 gms of okra or bhindi properly under running water so that the impurities or dirt fall off.
- 2Once washed, absorb moisture by placing the washed bhindi on a clean kitchen towel.
- 3Excess moisture makes the lady fingers slimy during cooking.
- 4Trim the ends and further cut them into 1-inch pieces.
- 5The consistency of the pieces will ensure that the vegetables are all cooked at the same time.
- 6This will add a satisfying crunch to your dish.
- 7Next, place two tablespoons of oil in a pan over medium flame. You can use any cooking oil that you prefer; however, for this particular dish, you must use a neutral one like vegetable or sunflower oil.
- 8Put the cumin seeds into the hot oil.
- 9The cumin seeds will splutter up with a warm, fragrant aroma. The flavourful base for your bhindi masala is ready.
- 10After the cumin, now it's time to add one fine chopped onion into the pan; continue stirring the onion until it turns golden brown
- 11The caramelising of the onion will add a rich sweetness to it to balance the earthy flavours that seems characteristic of bhindi.
- 12Once the onions turn golden, add one teaspoon of ginger-garlic paste to the pan.
- 13Saut this mixture for around a minute till when the raw smell of the ginger and garlic is gone as it mixes well with the onions.
- 14Then add two chopped tomatoes to the pan and mix them.
- 15Cook these tomatoes for about 5 to 7 minutes so that they become soft and mushy. This gives you a rich, delectable base for the bhindi masala.
- 16Okay, the tomato mixture is ready.
- 17Add the spice mixture and stir for 2-3 minutes so that the spices are well-coated and soft. This gives an overall flavour that is aromatic and inviting.
- 18Now it's time to add the star, the sliced lady finger (bhindi). Add the chopped bhindi into the pan and mix well with the spice mixture so that it gets an even coat.
- 19This ensures that every piece of the bhindi is well coated with the spice mix. Once everything is mixed properly, cover it and turn the flame to low.
- 20Let it simmer for 15-20 minutes. Sometimes, you have to stir it till it does not adhere and cooks uniformly. The gentle simmer causes the ladyfingers to get mushy while still soaking the spices without getting too slimy.
- 21Check the bhindi after 15-20 minutes of cooking.
- 22It would be soft and still retain a slight crunch. This is the time to add salt to taste and adjust it to your liking.
- 23Give a final stir to the bhindi masala, garnish with chopped fresh coriander leaves, and you will have a burst of colour and freshness that dresses up the cooked bhindi and adds a welcome fresh flavour that complements the dish well.
- 24Serve bhindi masala hot with steamed rice, chapati, or naan.
- 25The dish offers the delicious taste and texture of ladyfingers.
- 26Bhindi masala is a nutritious and filling vegetarian dish that would leave everybody delighted. Served with both the side and main courses, it will surely be a hit at all dining events. It's all the goodness of vegetables and richness of Indian spices blended into a dish.