Bhindi masala recipe – a semi dry lightly spiced north indian curry made with okra.
Servings: 3 to 4 servings
Ingredients (1 cup = 250 ml)
- 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
- rinse the bhindi (okra) well in water.
- dry them on a large plate on their own or wipe with a kitchen towel.
- remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
also chop onions and tomatoes. keep aside.
- make a paste of ginger garlic and keep aside.
- heat 2 tbsp oil in a kadai (wok) or pan.
- 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.
- 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.
- all the oil will be used up. so add 1 tbsp oil to the same pan.
- add chopped onions and fry till they become translucent.
- add the ginger-garlic paste and saute for 1/2 a minute or till the raw aroma of the ginger-garlic disappears.
- add the chopped tomatoes and saute till the tomatoes are soft and mushy.
- if the tomato mixture becomes too dry add about 1/4 or 1/2 cup water and continue to cook.
- all the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
- add all the dry spice powders one by one.
- stir well and saute for a minute.
- add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
- 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.