When I order vegetarian fare in an Indian restaurant that is known for its North Indian fare, I usually look for an okra main course dish in the menu card. I heart bhindi and look for a new way to cook it away from the monotonous dry saute, sabji, stir fry, stew and stuffed bhindi style recipes.
I always, always have okra in the refrigerator and is a must buy on every visit to the farmer’s market. I chose tender and slender looking bhindi with no blemishes. I decided on making Punjabi Bhindi Masala to go with phulkas. Seriously, this recipe is a celebration of okra. A flavor packed bhindi dish where the spices bring out the sweetness of the okra while the dry mango powder lends a slight tangy touch.
Do not allow the bhindi to get mushy, it should hold shape yet soft on bite. Delectable flavor with soft texture, and a wonderful change from the usual okra.
Okra - 1/4 kg (bhindi/bendakaya), wash, dry, trim the ends and cut into 1" pieces
Onions - 1, finely chopped
Tomato - 1, finely chopped
Ginger garlic paste - 1 tsp
Green chili paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Amchur powder - 1/4 tsp (dried mango powder)
Kasuri Methi - 1/4 tsp
Garam Masala powder - pinch
Cumin seeds - 1/2 tsp
Cooking oil - 1 1/2 tbsps
Salt to taste
Coriander leaves - for garnish (optional)
Method for making Punjabi Bhindi Masala
Heat 1/2 tbsp oil in a cooking vessel, add the okra/bhindi and saute on low to medium flame for 8 mts. Remove from the vessel and keep aside.
In the same vessel, add the remaining oil. Once hot, add cumin seeds and allow them to splutter. Add chopped onions and green chili paste and saute for 4 mts.
Add ginger garlic paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder, amchur powder and kasuri methi and mix.
Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
Add the okra and mix well. Cook without lid for 10 mts. Add salt to taste and garam masala powder and mix. Turn off heat.
Remove onto a serving bowl and garnish with coriander leaves.
Serve warm with rice or rotis.
Kasuri Methi is an optional ingredient.
You can add 1/4 tsp of Kitchen King Masala for a slight variation in flavor.
Ensure you wash and dry the okra before chopping it. Do not place lid while cooking bhindi.
By Sailu Published:
Punjabi Bhindi Masala recipe is a celebration of okra. A flavor packed bhindi dish where the spices bring out the sweetness of the okra while the dry mango powder lends a slight tangy touch.
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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