Delicious Bhindi Masala (Okra Fry) – A Spicy Indian Delight

 

Bhindi Masala (Okra Fry)

Bhindi Masala is a delicious and flavorful vegetarian Indian dish made with okra (also called bhindi) cooked with a blend of aromatic spices. This dry stir-fry recipe is popular in Indian households and is served with roti, paratha, or rice.

Ingredients:

• 500 grams of fresh okra (bhindi)

• 2 tablespoons oil (vegetable or mustard oil works well)

• 1 teaspoon cumin seeds

• 1 large onion, finely sliced

• 2 green chilies, slit (optional)

• 2 tomatoes, chopped

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1/2 teaspoon cumin powder

• Salt to taste

• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Prepare the Okra:

   • Wash the okra thoroughly. Pat it dry using a kitchen towel to remove any excess moisture. This step is crucial to avoid sliminess while cooking.

   • Trim the tops and tails of the okra and cut them into 1-inch pieces. Set aside.

2. Cook the Okra:

   • Heat 1 tablespoon of oil in a large frying pan or wok on medium heat.

   • Add the cut okra and sauté for about 10-12 minutes, stirring occasionally to ensure they cook evenly. Let them cook until they become tender and slightly crisp. Remove the okra from the pan and set aside.

3. Prepare the Masala (Spice Mixture):

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

   • Once the oil is hot, add cumin seeds and allow them to splutter.

   • Add the finely sliced onions and sauté until they turn golden brown (about 5-7 minutes).

   • Add the ginger-garlic paste and green chilies (if using), and sauté for another minute until the raw smell disappears.

4. Add Tomatoes and Spices:

   • Add the chopped tomatoes and cook until they become soft and the oil starts separating from the masala (about 5-6 minutes).

   • Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook for another 2 minutes, allowing the spices to infuse into the tomatoes.

5. Combine Okra with the Masala:

   • Once the tomato mixture is cooked, add the sautéed okra back into the pan.

   • Mix gently so the okra is coated with the spice mixture. Be careful not to break the okra pieces.

   • Cook for another 5-7 minutes, stirring occasionally, until the okra is well mixed with the spices and becomes a little crispy.

6. Final Touch:

   • Sprinkle garam masala over the cooked bhindi and mix gently.

   • Add salt to taste and cook for another 2 minutes.

7. Garnish:

   • Garnish with freshly chopped coriander leaves for a burst of freshness.

Serving Suggestions:

• Serve Bhindi Masala with chapati, paratha, or steamed rice for a fulfilling meal.

• You can also serve it as a side dish with dal (lentils) and rice for a complete vegetarian Indian meal.

Pro Tips:

• Dry the okra thoroughly before cooking to prevent it from becoming slimy.

• You can adjust the level of spiciness by varying the amount of green chilies and red chili powder.

• For a tangier flavor, you can add a squeeze of lemon juice towards the end of cooking.