Ladyfinger, Okra or Bhindi is one of the most popular and favorite veggie that is always cooked in a variety of methods. Basically, the Bhindi Masala recipe is extremely popular in India, Pakistan and Bangladesh. The Okra recipe is a trendier and more popular casual food in India, especially in Punjab, India.
Preparation & Cooking time 45 minutes
Serves 3-4 persons
Ingredients: Bhindi Masala Recipe
250g fresh Bhindi/Okra
1 onion, medium-sized and chopped
2 tomatoes, chopped
½ tsp ginger and 3/4 tsp garlic, paste
1 tsp Coriander powder
¼ tsp Red chili powder
½ tsp turmeric powder
½ tsp Garm masala powder
½ tsp amchur powder
Salt to taste
2 tbsp cooking oil to fry the Bhindi
1 tbsp cooking oil to fry tomato-onion masala
1 tsp crushed dry Kasuri methi (Optional)
Preparation Method: Bhindi Masala Recipe
Rinse the bhindi under the running fresh water and put aside to dry. Start stalking and chopping the Bhindi and remove the base and cut the Bhindi into 1 to 2-inch pieces. Chop tomatoes and onion and keep them aside. Prepare the paste of garlic and ginger and put aside.
Directions to Cook Bhindi Masala:
Take a pan or wok and heat up the 2 tbsp oil and add cut bhindi pieces and sauté till cooked well. Keep on stirring the bhindi in hot oil. Cook the bhindi till they become soft and there is no crunchiness anymore. Put sautéed bhindi aside.
You can also taste the cooked bhindi for confirmation of softness of fried bhindi. Add 1 tbsp oil in the same pan. Add the chopped onion and start frying to make it translucent. Add the ginger-garlic paste in the pan and mix them and cook for 1 minute to remove the raw aroma of garlic & ginger.
Add chopped tomatoes and sauté them to make these tomatoes mushy and soft. If the mixture of tomato becomes dry, then you can need to add 1/2 or less cup of water. An open pan is fine for this recipe.
Add all spices powders in the pan one by one. Mix them well and sauté for 1 minute. Add fried Bhindi, salt and Kasuri methi, stir and sauté them well. Continue stirring to cover the Bhindi with onion-tomato masala completely
Cook for 3 minutes and stir continuously. Garnish the bhindi recipe with fresh coriander leaves and serve the guests with parathas, chapatis, naan or rumali roti.