Introduction

 

I still remember the first time I made Bhindi Masala; it was a delight. I had just come back from the market with a bag full of tender, fresh bhindi (okra). I was eager to try out a new recipe, inspired by my mother’s cooking. She had a knack for making vegetables taste amazing, and I wanted to recreate that magic in my own kitchen. Little did I know, this simple bhindi recipe would become one of my favorites.

 

What makes this recipe special is the use of everyday spices and ingredients. It's a quick and easy way to enjoy a delicious and healthy meal. The key is to choose fresh, tender bhindi, and prepare it properly to avoid any sliminess. Let me share the recipe with you, just the way I like it!

 

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Ingredients of Bhindi Masala

 

• Bhindi (Okra): 500 grams
• Mustard oil: 2 tablespoons + 1 tablespoon
• Salt: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Red chili powder: 1 teaspoon
• Besan (Gram flour): 2 tablespoons
• Jeera (Cumin seeds): 1 teaspoon
• Tej patta (Bay leaf): 1
• Onions, chopped: 2 large
• Green chilies, chopped: 1 tablespoon
• Ginger-garlic paste: 1 tablespoon
• Dahi (Yogurt): 2 tablespoons
• Tomato puree: 1 cup
• Dhania powder (Coriander powder): 1 teaspoon
• Jeera powder (Cumin powder): 1 teaspoon
• Kasuri methi (Dried fenugreek leaves): 1 teaspoon
• Water: as required
• Coriander leaves, chopped: for garnish

 

 

Instructions of Bhindi Masala

 

Step 1: Preparing the Bhindi

• Select and Clean Bhindi: Choose tender and small bhindi. Wash thoroughly to remove any dirt, then pat dry completely to avoid sliminess during cooking.
  This step ensures that the bhindi is clean and dry, preventing it from becoming slimy during the cooking process.

• Trim and Slice Bhindi: Cut off the tops and bottoms of the bhindi and slice them into halves.
  Trimming and slicing the bhindi helps in even cooking and ensures that the spices can coat the bhindi thoroughly.

• Marinate Bhindi: In a bowl, mix the bhindi with 1 teaspoon of salt, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 2 tablespoons of besan. Toss well to coat the bhindi evenly.
  Marinating the bhindi with spices and besan adds flavor and helps to create a crispy coating during frying.

 

 

Step 2: Frying the Bhindi

• Heat Oil: In a pan, heat 2 tablespoons of mustard oil until it becomes hot and smoky.
  Heating the oil until smoky ensures that it is at the right temperature for frying, adding a distinct flavor to the bhindi.

• Fry Bhindi: Add the marinated bhindi to the pan and stir-fry on high heat for 3-4 minutes until they are half-cooked and slightly crispy. Remove and set aside.
  Frying the bhindi at high heat helps to seal in the flavors and gives the bhindi a slight crispness.

 

 

Step 3: Preparing the Gravy

• Sauté Spices: In the same pan, add 1 tablespoon of mustard oil. Once hot, add 1 teaspoon of jeera and 1 bay leaf. Let them crackle.
  Sautéing the spices in mustard oil releases their aroma and adds depth to the gravy.

• Cook Onions: Add the chopped onions and sauté until they turn golden brown.
  Cooking the onions until golden brown gives the gravy a rich and sweet flavor.

• Add Aromatics: Add the chopped green chilies and ginger-garlic paste. Cook until the raw smell disappears.
  Adding green chilies and ginger-garlic paste infuses the gravy with a spicy and aromatic base.

• Incorporate Spices: Add 1 teaspoon each of turmeric powder, red chili powder, dhania powder, and jeera powder. Stir well and cook the spices for a couple of minutes.
  Cooking the spices with the onions and aromatics helps to deepen their flavors.

• Cook with Yogurt: Add 2 tablespoons of yogurt and cook until the oil starts to separate from the mixture.
  Yogurt adds a creamy texture and a tangy flavor to the gravy, balancing the spices.

• Add Tomato Puree: Pour in 1 cup of tomato puree and cook until the mixture thickens and the oil separates again.
  Cooking the tomato puree with the spices creates a rich and tangy base for the gravy.

 

 

Step 4: Combining Bhindi and Gravy

• Mix Bhindi with Gravy: Add the fried bhindi back into the pan with the prepared gravy. Stir gently to coat the bhindi with the gravy.
  Adding the bhindi to the gravy allows it to absorb the flavors and ensures that it is fully coated.

• Add Water: Add a little water as required to achieve the desired consistency. Cook for another 5-7 minutes until the bhindi is fully cooked and the gravy is thick and flavorful.
  Adding water helps to adjust the consistency of the gravy, making it suitable for serving with rice or bread.

• Finish with Kasuri Methi: Crush and add 1 teaspoon of kasuri methi. Stir and cook for a minute.
  Kasuri methi adds a distinctive flavor and aroma to the gravy, enhancing its overall taste.

• Garnish and Serve: Garnish with chopped coriander leaves and serve hot with parathas or rice.
  Garnishing with fresh coriander leaves adds a burst of color and a fresh flavor to the dish.

 

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About the Recipe

 

This Bhindi Masala recipe is a flavorful and straightforward dish that brings out the best in bhindi. It's cooked with a mix of aromatic spices and a hint of tanginess from tomatoes and yogurt, creating a delicious gravy that pairs perfectly with any Indian bread or rice. The trick to a great Bhindi Masala is to fry the bhindi first, which helps in reducing its sliminess and adds a delightful crunch to the dish. This recipe is perfect for a quick weekday dinner or a special occasion.

 

 

Cooking Tips

 

• Choose Fresh Bhindi: Look for tender, small-sized bhindi that snap easily when bent. This ensures a great texture and taste.
• Pre-cook the Bhindi: Frying the bhindi first helps in removing its sliminess and gives it a nice, crispy texture.
• Use Mustard Oil: Cooking with mustard oil gives a distinctive flavor to the dish, but you can also use any vegetable oil if you prefer.
• Don't Overcrowd the Pan: Fry the bhindi in batches if necessary, to ensure each piece gets evenly cooked and crispy.
• Adjust the Spices: You can adjust the level of heat and tanginess by modifying the amount of chili powder and tomatoes in the recipe.

 

 

Pairing Guide

 

• With Parathas: Serve the Bhindi Masala with hot, flaky parathas for a classic, satisfying meal.
• With Roti: For a lighter option, pair it with soft rotis or phulkas.
• With Rice: Bhindi Masala also goes well with plain steamed rice or a simple pulao, making for a comforting and balanced meal.
• As a Side Dish: It works wonderfully as a side dish with dal and rice or any Indian thali.

 

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Frequently Asked Questions about Bhindi Masala

 

1. How do I keep the bhindi from becoming slimy?

   • Pre-cooking the bhindi in hot oil helps reduce its sliminess. Also, ensure the bhindi is completely dry before cooking.

2. Can I use frozen bhindi for this recipe?

   • Yes, you can use frozen bhindi, but fresh bhindi will yield a better texture and flavor. If using frozen, thaw and pat dry before cooking.

3. What can I substitute for mustard oil?

   • You can use any vegetable oil or even ghee if you prefer. Mustard oil gives a unique flavor, but it's not essential.

4. How spicy is this Bhindi Masala?

   • The spice level is moderate. You can adjust the amount of chili powder to suit your taste.

5. Can I make Bhindi Masala ahead of time?

   • Yes, you can make it ahead and store it in the refrigerator for up to 2 days. Reheat gently before serving.

6. Is Bhindi Masala healthy?

   • Yes, bhindi is a good source of fiber and vitamins. This recipe uses minimal oil and spices, making it a healthy choice.

7. Can I add other vegetables to Bhindi Masala?

   • Yes, you can add diced potatoes or bell peppers to the recipe for added flavor and texture.

8. How can I make Bhindi Masala vegan?

   • Simply omit the yogurt and use a vegan yogurt alternative or a splash of lemon juice for tanginess.

9. What’s the best way to reheat Bhindi Masala?

   • Reheat on the stovetop over low heat, adding a little water if needed to prevent it from drying out.

10. Can I make Bhindi Masala without tomatoes?

    • Yes, you can skip the tomatoes and use more yogurt or add a little lemon juice for the tangy flavor.

 

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