Bhindi Masala Recipe – Bhindi Masala fry (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 eatery or restaurant.
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What is Bhindi Masala
Bhindi masala or Okra stir fry is an Indian recipe of Okra. Stir fry the okra cut into smaller pieces in Indian spices.
I was always a fan of okra. When I was kid, somewhere I read that eating okra makes good in maths. I would then ask my mum to make okra for me everyday. However, I will likely get okra in meal twice a week or so.
My myth about bhindi and math got broken with time, but the love for okra never got over.
Benefits of okra
Bhindi or okra is rich in nutrients. Massive source of Vitamin – A, Vitamin – C, Vitamin – K and B6. Bhindi also contains high magnesium and folate.
Okra has many antioxidants that benefit our health. Okra contains mucilage which helps in reducing cholesterol. Bhindi also contain a substance called lectin, which may helpful in preventing cancer. Due to its presence of folate, it is helpful for pregnant women.
Method of making bhindi masala
- First of all, wash and pat dry the okra / bhindi with the help of kitchen towel.
- Now remove crown of okra as well as bottom end from okra. 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 coriander powder, fennel seed powder, dry mango powder, turmeric powder, garam masala powder, salt and red chilli powder, 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.
- Now switch off the flame and keep the lid on for 3-4 mins.
Pro tips for best bhindi masala
- Bhindi can be very slimy when washed and cut. Okra contains mucilage and this makes it slimy. To avoid this sliminess, wash the okra and pat dry the okra with a dry towel. Best would be if you can leave okra to dry for few hours after washing.
- Add dry mango powder to get the tanginess to the bhindi masala. If you do not have dry mango powder, you can add few drops of lemon juice.
- Fry okra on little oil with out any spices on low heat, this also helps taking off the sliminess. I did not use that in my recipe.
- 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.
This bhindi masala fry is
- Quick and easy to make
- Works as side or main dish
- An exciting curry, which is not difficult to make and tastes amazing
- Gluten-free as well as vegan friendly too
Serving and storing suggestion
Serve this bhindi masala with any Indian bread, including poori. You can also have it as side dish with dal and steamed rice.
You can store bhindi masala refrigerated for 2 days.
Other Bhindi recipes
Bhindi do pyaza
Stuffed bhindi
Recipe Card
Bhindi Masala
Ingredients
- 500 Grams Bhindi / Okra
- 1 Onion Large, finely chopped
- 2 Green chillies Finely chopped
- 1/2 tsp Carom Seeds
- 1 tsp Coriander Powder
- 1/4 tsp Red Chilli Powder
- 1/3 tsp Fennel Seed Powder
- 1/3 tsp Dry Mango Powder / Amchur
- 1/4 tsp Garam Masala Powder
- 1/2 tsp Salt As per taste
- 1/4 tsp Turmeric Powder
- 1 tbsp Oil
Instructions
- First of all, wash and pat dry the okra / bhindi with the help of kitchen towel.
- Now remove crown of okra as well as bottom end from okra. 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 coriander powder, fennel seed powder, dry mango powder, turmeric powder, garam masala powder, salt and red chilli powder, 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.
Notes
- 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.