Bhindi Masala

Meenu Gupta

This extremely flavour packed bhindi masala is from north of India and is made by stir frying okra with spices.

5 from 1 vote

Prep Time 10

Cook Time 15

Course Main Course

Cuisine Indian

Servings

Calories 103 kcal

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.

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.

Nutrition Facts

Bhindi Masala

Amount Per Serving

Calories 103 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 385mg17%

Potassium 448mg13%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 3g3%

Protein 3g6%

Vitamin A 3IU0%

Vitamin C 6mg7%

Calcium 11mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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