Bhindi Masala (भिन्डी मसाला) or Okra masala is a delicious and easy to make recipe for all Okra / Ladyfinger lovers. It is really quick and requires basic cooking skills, which means anybody can try their hands on. This recipe is North Indian / Punjabi version and very similar to what you find in a dhaba / roadside eatry or restaurant. This easy recipe has dry texture and is made by shallow frying okra in onion and common curry spices / masala. The detailed step by step pictorial recipe below explains how to make this bhindi masala easily at home. These are best served with chapatties or indian bread.
These are great source of Calcium, Magnesium, and fibre.
Preparation time: 10 minutes
Cooking time: 15 minutes
- Fresh Okra / Bhindi – 500 grams
- Onion – 1 large(finely chopped)
- Green chillies – 2(finely chopped)
- Carom seeds – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Red Chilli powder – 1/4 teaspoon
- Fennel seeds powder – 1/3 teaspoon
- Amchur / Dry Mango powder – 1/3 teaspoon
- Garam Masala – 1/4 teaspoon
- Salt – 1/2 teaspoon or as per your taste
- Turmeric power – 1/4 teaspoon
- Oil – 1 tablespoon
- First of all, wash and pat dry the okra / bhindi with the help of kitchen towel. Now remove crown and bottom end from okra and chop all the bhindi now into 1-1.5 inch pieces.
Heat oil in a pan / kadhai over medium heat and add carom seeds once oil is warm. Add chopped onions and sauté till translucent.
Now add all the spices mentioned above and sauté for 1 minute. Add chopped chillies and Okra to it and mix well so that the masala coats well on bhindi / okra.
Cover it with lid and keep the flame to low. Let it cook for 7-8 minutes. Sauté and cover again for few more minutes until bhindi is cooked properly.
Switch off the flame and let it be covered for 3-4 minutes. Garnish with chopped coriander leaves and serve hot.
Enjoy with the bread of your choice.
- Always wash bhindi and dry them properly do that there is no water. If your bhindi is not dried well enough it will become sticky while chopping making it difficult to cut and when cooked they will be soggy.
Don’t add any water while cooking bhindi as it can turn bhindi soggy and sticky, so cook always on low heat so that they don’t stick to bottom of pan while cooking.
- As long as you keep the heat low and constantly churn spatula, your Okra won’t turn black and retain green colour.