Bhindi Masala: A Crispy, Spiced Okra Stir-Fry You’ll Love

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Bhindi Masala Recipe (Spiced Okra Stir-Fry)


Introduction:

Bhindi Masala is a flavorful Indian vegetarian dish made with tender okra (bhindi), onions, tomatoes, and spices. It's a simple yet satisfying dish that's perfect for lunch or dinner, commonly paired with roti, paratha, or rice. The key to a great Bhindi Masala lies in cooking the okra just right—without it turning slimy!

Ingredients:

For the Main Dish:

  • 300 grams bhindi (okra/ladyfinger)

  • 2 tablespoons oil (vegetable or mustard)

  • 1 teaspoon cumin seeds

  • 1/4 teaspoon asafoetida (hing) – optional

  • 1 medium onion, thinly sliced

  • 1 medium tomato, chopped

  • 2 green chilies, slit (optional for heat)

  • 1 teaspoon ginger-garlic paste

  • Salt to taste

Spices:

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon red chili powder (adjust to taste)

  • 1/2 teaspoon garam masala

  • 1/2 teaspoon amchur (dry mango powder) or a squeeze of lemon juice

  • Fresh coriander leaves, chopped (for garnish)

Instructions:

Step 1: Prepare the Bhindi

  1. Wash and dry the bhindi thoroughly using a kitchen towel. Moisture can cause it to become slimy.

  2. Trim the ends and slice each bhindi into 1–2 inch pieces (either rounds or diagonals).

  3. Optional: Spread on a kitchen towel to air dry for 15–20 minutes.

Step 2: Cook the Bhindi (Pre-fry Method)

  1. Heat 1 tablespoon of oil in a pan.

  2. Add the chopped bhindi and sauté on medium heat for 8–10 minutes until it is slightly crisp and no longer slimy. Stir occasionally.

  3. Remove the bhindi and keep aside.

Step 3: Prepare the Masala Base

  1. In the same pan, add 1 tablespoon of oil.

  2. Add cumin seeds and let them splutter. Add a pinch of asafoetida (if using).

  3. Add sliced onions and green chilies. Sauté until the onions are golden brown.

  4. Stir in ginger-garlic paste and sauté for a minute until the raw smell disappears.

  5. Add chopped tomatoes and a pinch of salt. Cook until tomatoes are soft and mushy.

Step 4: Add Spices and Bhindi

  1. Add turmeric, coriander powder, red chili powder, and mix well.

  2. Cook the masala until the oil begins to separate slightly from the mixture.

  3. Add the sautéed bhindi and salt to taste. Mix gently so the bhindi doesn’t break.

  4. Cover and cook on low heat for 5–7 minutes, stirring occasionally.

Step 5: Finish and Garnish

  1. Add garam masala and amchur powder (or lemon juice) and mix well.

  2. Cook uncovered for 2 more minutes to slightly crisp the bhindi.

  3. Garnish with fresh coriander leaves.

Serving Suggestions:

Bhindi Masala pairs beautifully with:

  • Roti, chapati, or paratha

  • Jeera rice or plain steamed rice

  • A side of raita or dal

Tips for Perfect Bhindi Masala:

  • Always dry the bhindi completely before chopping to reduce sliminess.

  • Pre-cooking the bhindi helps maintain its texture and avoids sticking.

  • Use acidic ingredients like amchur or lemon juice at the end to enhance flavor and cut sliminess.

  • Don’t over-stir after adding the bhindi to prevent it from breaking.

Conclusion:

Bhindi Masala is the perfect blend of earthy, spicy, and tangy flavors. Easy to make and deeply satisfying, it’s a great way to enjoy okra even if you're not a big fan—this dish might just convert you!


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