Bhindi Masala Recipe


bhindi masala, a restaurant style north indian okra dry dish that’s easy, quick and healthy

bhindi masala
bhindi masala

Ladies finger or orka (bhindi) is a staple in Indian cuisine and a much loved vegetable in our home. I am maintaining an organic garden which is giving me good harvest of okra, eggplants, tomatoes, chilis, ridge gourd, ivy gourd, greens and more. You can see how green, vibrant and tender the home grown bhindi are from the image below. Last week, I made a popular restaurant style North Indian okra fry that makes for good side for chapathi, roti and rice. I have already blogged a Punjabi style bhindi masala recipe and today’s bhindi dish is a slight variation without garlic.

My grandmother cooked okra to perfection with minimal ingredients where the flavor of bhindi would shine through be it a simple stir fry, stuffed bhindi dish or a yogurt based okra curry. My most favorite form of okra is in an easy dry saute made with less oil, minimal ingredients, fuss free, healthy and addictive.

bhindi
Home grown organic bhindi (okra)

Many home cooks have issues while cooking bhindi because of the slimy texture it gives off on sauteeing. The key is to choose tender green okra and when you snap the pointed end, it should break off effortlessly. This bhindi masala requires less oil and not high in calories as we are not deep frying the okra. Roasting on low flame with a tablespoon of oil is good enough and it brings out the flavor as well as reduces the slime. Adding a tsp of lemon juice or yogurt also helps reduce slime. Also ensure that you wash the okra and pat dry with no trace of moisture before your chop them.

bhindi masala recipe
okra masala

There are three components to this easy okra recipe that shouldn’t be missed. Use of fresh, tender, vibrant bhindi, use of onions and tomatoes which add oodles of flavor along with the spices and roasting the bhindi well. Dry bhindi masala restaurant style is one of India’s best known and most popular vegan food classic dish. One of the best bhindi masala that makes a great side for roti, naan as well as white rice.

how to make bhindi masala
bhindi masala restaurant style

Pure vegetarian fare at its best!

How to make bhindi masala recipe

Bhindi Masala Recipe

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  bhindi

 Ingredients

  •   Bhindi - 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1" pieces
  •   Onions - 1, large, finely sliced
  •   Tomato - 1, finely chopped
  •   Asafoetida - 1/4 tsp
  •   Ginger green chili paste - 1 tsp
  •   Sugar - 1/4 - 1/2 tsp
  •   Turmeric powder - 1/4 tsp
  •   Red chili powder - 1 tsp
  •   Coriander powder - 3/4 tsp
  •   Garam Masala powder - pinch
  •   Kasuri methi - 1/2 tsp
  •   Lemon juice - 1/2 tbsp
  •   Salt to taste
  •   Cooking oil - 2 tbsps
  •   Coriander leaves - for garnish (optional)

Method for making Bhindi Masala Recipe

Heat 1/2 tbsp oil in a cooking vessel, add the bhindi and saute on low to medium flame for 12-15 mts. Remove from the vessel and keep aside.
In the same vessel, add the remaining oil. Once hot, asafoetida, sliced onions and saute for 4 mts. Add the ginger green chili paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander 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 sugar and mix well. Cook without lid for 15 mts. Add salt to taste, garam masala powder and lemon juice and mix. Turn off heat.
Remove onto a serving bowl and garnish with coriander leaves. Serve warm with rice or rotis.

Tips

  •   Kasuri Methi is an optional ingredient.
  •   Ensure you wash and dry the okra before chopping it. Do not place lid while cooking bhindi.

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Bhindi masala recipe, a restaurant style North Indian dry okra. How to make bhindi masala that's easy & healthy. Best bhindi masala fry for rice & chapathi.

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8 thoughts on “Bhindi Masala Recipe

  1. Hello mam, thank for such nice recipie. my question is why we have to cook okara without lid for 15-20 min. can we cook it with lid. there is any difference and yes then please explain me.

    1. If you want bhindi to be crisp, well cooked and without any sticky slime, you should cook with out lid. We want to evaporate the moisture released. If we place lid, the water will not evaporate and it will give a sticky texture to the bhindi.

  2. The dish really looks and sounds delicious and ofcourse bhindi is all time favorite of all. Thanks a lot for this mouthwatering recipe.

  3. I ordered a meal consisting Mexican Tortilla Soup, Zucchini
    Bread, Chicken Teriyaki and Shrimp Salad from Biteclub yesterday .However I’m
    disappointed that the company doesn’t meet the standards they brag about. Many
    of the ingredients’ quality in the Shrimp salad were very average. There was no
    “wow” factor. The salad was way too sour and lemony. Chicken was
    barbecued but over cooked. The zucchini loafs were slightly uncooked in the
    center! Also, too much oil for me. The soup was probably the only thing that I
    can say was ok. Biteclub is not worth it.

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