Bhindi masala recipe – A simple North Indian bhindi masala that is great on flavors, tastes delicious & is healthy. Bhindi masala is a healthy dish made of okra, spices, onions & tomatoes. This semi dry curry made with ladies finger or okra goes very well with rice or roti. Bhindi masala is mildly spicy, hot & full of flavors that comes from the pan fried bhindi and garam masala.
This bhindi masala can be served for lunch or dinner and also goes well in a lunch box. Bhindi is a favorite with my kids so I make it very often for the lunch box. It is simple to cook and doesn’t need much preparation.
Bhindi is one of the most consumed vegetable in Indian cuisine and there are numerous ways to prepare it. Dahi bhindi, kurkuri bhindi & bharwa bhindi are some popular dishes. This bhindi masala is healthy, tastes delicious & is simple to make for your regular meal.
Bhindi has immense health benefits and regular consumption of this veggie can help us in numerous ways.
Health benefits of bhindi or okra
- Bhindi is a fiber rich vegetable that helps in digestion, prevents constipation & stomach problems.
- It is a good source of vitamin B, C, K, potassium & calcium. So helps in the overall health.
- Bhindi is also a rich source of antioxidants so helps in fighting the free radicals.
- It is a good source of folate (vitamin b) so it is very good for pregnant women.
- This low calorie veggie is nutrient dense keeps you full for longer. So it is great for those trying to manage their weight.
- Helps in reducing cholesterol & stress, helps to manage diabetes.
Tips on how to make bhindi masala
Here are some tips for the novice cooks on okra.
- Always choose tender and young bhindi as they get cooked faster and taste good.
- Always wash and wipe them dry before chopping. While chopping, wipe off the sticky residue on the knife to a disposable tissue.
- Do not chop them very small as they turn more sticky while cooking.
- Do not skimp on the oil used in any bhindi recipe. Oil helps to get rid of the sticky substance from the veggie.
- One to two tbsp of lemon juice can be sprinkled on the bhindi after sauteing in the oil for a minute. This reduces the sticky substance but makes the dish sour. So more spice powders will be needed.
- You can also add some boiled potatoes to make this bhindi masala. Just cube the boiled potatoes and add them to the onion tomato masala along with fried bhindi. Cover and simmer for a while for the veggies to absorb the flavors.
Bhindi masala recipe
Ingredients (1 cup = 240ml )
Ingredients for bhindi masala
- 250 grams bhindi (or ladies finger or okra)
- 3 to 4 tablespoons oil
- ½ teaspoon cumin or jeera
- ¾ to 1 cup onions (2 medium) (finely chopped or processed)
- 1 green chilli slit (optional)
- ¾ tablespoons ginger garlic paste or crushed
- ¾ to 1 cup tomatoes (about 2 medium) (deseeded & chopped)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon turmeric or haldi
- ½ to 1 teaspoon red chili powder
- ¾ to 1 teaspoon garam masala
- ½ teaspoon kasuri methi (dried fenugreek leaves) (optional)
- Water as needed
- 2 tablespoons coriander leaves or cilantro (optional)
How to make the recipe
Preparation for bhindi masala recipe
- Wash bhindi under running water well & drain them.
- Wipe off with a clean kitchen cloth or tissues to remove all the moisture.
- Discard both the ends and chop the bhindi to 3/4 inch pieces.
How to make bhindi masala
- Heat 1 ½ tbsp oil in a pan. Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked.
Once done bhindi should not be sticky or slimy. Transfer them to a plate and set aside.
- Add 2 tbsps more oil to the same pan. Then add cumin.
- When they begin to splutter saute onions and green chili until they turn golden.
- Next saute ginger garlic for 2 to 3 mins till the raw smell of the garlic goes away.
- Then saute tomatoes with salt until they turn soft and mushy.
- Stir in red chili powder, turmeric and garam masala & saute until the mixture leaves the sides of the pan.
- Mix 4 to 5 tbsp water & cook the masala for 2 mins to bring out the flavors of spices. Check the salt and adjust as needed.
- Stir in the kasuri methi & bhindi.
- Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.
- Open the lid and evaporate any excess moisture. Serve bhindi masala with roti or rice.
Video of bhindi masala recipe
Preparation for bhindi masala recipe
1. Wash bhindi well under running water. I usually sprinkle some salt and vinegar, rest for 15 mins. Then rub and rinse them well under running water.
2. Wipe them dry with a cloth and chop off both the ends of the veggie. Chop the bhindi to 3/4 inch pieces.
3. Heat oil in a pan.
4. Add bhindi and saute them well for 5 to 7 mins on a medium heat. Keep stirring often to fry them uniformly.
5. They don’t get cooked completely but the sticky substance will be gone.
6. Transfer the bhindi to a plate.
How to make bhindi masala recipe
7. Add the rest of the oil and add jeera.
8. When they begin to splutter, add onions and green chilies.
9. Fry until golden brown. Add ginger garlic paste and saute until the raw smell of garlic goes off.
10. Add tomatoes and salt.
11. Saute well until the tomatoes turn mushy. Add red chili powder, turmeric and garam masala. I have used this punjabi garam masala. Make use of a good flavorful garam masala. You can also use 3/4 tsp of coriander powder.
12. Saute this masala well until it leaves the pan.
13. Pour 4 to 5 tbsps water just to bring out the aroma of the masala. Mix everything well & cook for a minute. Do not use lot of water, I used about 6 tbsps. If your bhindi are not young then you may need to add half cup water.
14. Add kasuri methi.
Addition of bhindi to the masala
15. Add fried ladies finger.
16. Mix everything well.
17. Cover and cook on a low to medium heat until the bhindi turns tender. This step also helps to bring out the aroma of veggie.
18. We prefer the semi dry curry so I saute for another 2 to 3 mins to dry up excess moisture. Do not overcook as it makes the ladies finger soggy.
Serve bhindi masala with plain rice, ghee or roti.