Bhindi Masala

Bhindi masala recipe – a semi dry lightly spiced north indian curry made with okra.

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Prep Time

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20 mins

Cook Time

25 mins

Total Time

45 mins

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Servings: 3 to 4 servings

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Ingredients (1 cup = 250 ml)

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• 200 to 250 grams bhindi (okra or lady finger)
• 1 medium size onion – chopped
• 2 medium size tomatoes – chopped
• ½ inch ginger and 2-3 garlic – crushed or made to a paste in a mortar-pestle OR ½ or
• teaspoon ginger-garlic paste
• 1 teaspoon coriander powder (dhania powder)
• ¼ or ½ teaspoon red chili powder (lal mirch powder)
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon garam masala powder
• ½ teaspoon amchur powder (dry mango powder)
• salt as required
• 2 tablespoon oil for frying the bhindi
• 1 tablespoon oil for frying the onion-tomato masala
• 1 teaspoon crushed kasuri methi (dry fenugreek leaves ) – optional

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Method

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1. rinse the bhindi (okra) well in water.
2. dry them on a large plate on their own or wipe with a kitchen towel.
3. remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
   also chop onions and tomatoes. keep aside.
4. make a paste of ginger garlic and keep aside.
5. heat 2 tbsp oil in a kadai (wok) or pan.
6. add the bhindi and saute till they are completely cooked. you will have to keep an eye on them and stir in between many times.
7. taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
8. all the oil will be used up. so add 1 tbsp oil to the same pan.
9. add chopped onions and fry till they become translucent.
10. add the ginger-garlic paste and saute for 1/2 a minute or till the raw aroma of the ginger-garlic disappears.
11. add the chopped tomatoes and saute till the tomatoes are soft and mushy.
12. if the tomato mixture becomes too dry add about 1/4 or 1/2 cup water and continue to cook.
13. all the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
14. add all the dry spice powders one by one.
15. stir well and saute for a minute.
16. add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
17. cook for 2-3 minutes. stir in between.

serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.