Bhindi Masala Recipe | Okra Masala

Bhindi masala recipe – A three-needled North-central Indian bhindi masala that is enceinte on flavors, tastes delicious & is healthy. Bhindi masala is a healthy dish ready-made with okra, whole and ground spices, onions & tomatoes. This semi dry curry made goes selfsame fortunate as a side with rice operating theater roti. It is mildly spicy, hot & ample of flavors that comes from the pan fried bhindi and garam masala.

This post shows you how well-off IT is to wangle okra perfectly without acquiring slimy.

Or so Bhindi Masala

Bhindi' is a Hindi term for 'Abelmoschus esculentus' & 'masala' is an Indian curry base made with onions, tomatoes, spices and herbs. So 'Bhindi masala' means okra cooked in a spicy onion tomato masala. Made with unremarkable ingredients, this simple bhindi masala is exceedingly easy to cook.

It is a common everyday side dish made in many Indian households. Since gumbo is open all-flesh out the year I make this pretty often for a meal.

Dal fry, dal tadka, Abelmoschus esculentus masala, soft rotis and much plain rice makes for a healthy, delicious and simple meal in my home.

This bhindi masala also goes well in a school / office tiffin box with some rotis. Information technology's a kids' authorized recipe and am sure they will enjoy it tied on a rotation basis. For a change sometimes I also contribute poached potatoes. I have the more details in the tips section beneath.

Okra is a veggie with wads of organic process values so it is widely used in the Indian cuisine. Dahi bhindi, kurkuri bhindi & bharwa bhindi are some popular North Indian dishes. In South India, it is added to sambar, curries, stew and likewise stir fried with coconut.

Cook Hibiscus esculentus The Right Way

Okra has a naturally occurring slimy substance known as glue. Information technology is made up of protein, carbohydrates &A; explicable vulcanized fiber that makes this vegetable a healthy one. This slimy gist crapper actually ruin any dish out if okra plant is not prepared and cooked properly.

As with any opposite gumbo dish, this bhindi masala has to be cooked the right way to avoid gooey, sticky and slimy texture in the dish. So how do we do that?

The first step is to wipe sear the unharmed okra really asymptomatic so it has no traces of wet Beaver State water on that. Then we chop up to moderately sized pieces. Next simply call fort kid the shredded veggie in oil until the sticky substance breaks down and vanishes.

Formerly this essential step is followed right, you have bhindi that has almost no more slime in it. It is at this stage the veggie is to added to a flavorful onion tomato masala and simmered so it absorbs all of the flavors.

Also avoid adding salt to the okra until the slime has at peace completely & IT has grilled through. In this recipe we add information technology to the onion tomato masala and not to the bhindi.

So bhindi masala is stewed much the same way like some strange veggie except for sautéing the bhindi first.

More Bhindi recipes
Bhindi fry
Bhindi ki sabji
Ladies finger stir child
Bhindi come pyaza
Andhra bendakaya pulusu
Ladies finger poriyal

How to Make Bhindi Masala (Stepwise Photos)

Prepare Okra

1. Rinse 250 grams okra/ bhindi well low-level running water. I unremarkably sprinkle extraordinary salt and acetum, rest for 15 mins. So rub and rinse them well under spurting water.

2. Wipe off them dry with a clean cloth or kitchen tissues. Thither should beryllium no traces of moisture along the bhindi. Any moisture is going away to make the vegetable slimly while preparation. Cut off both the ends. Chop the bhindi to ¾ edge pieces. Do not chop them too thin as they tend to turn slimy after adding to the pan.

Sauté Bhindi

If you have an air fryer, you can decamp this sautéing subdivision and air tyke the okra. Check the pro tips section below.

3. Heat 1 to 2 tablespoons embrocate in a heavy bottom cooking pan.

4. Add chopped bhindi and saute them well for 5 to 7 mins on a medium heat. Keep stimulating often to fry them uniformly. Spell you youngster the bhindi –

• chop 2 medium onions (1 transfuse chopped)
• chop 1 super acid chilli
• puree or chop 2 medium tomatoes (1 cup cut or pureed)
• Make a fine glue of half edge ginger & 2 garlic cloves. Or ¾ tablespoonful fine chopped.

5. Bhindi don't get cooked completely after frying but the awkward substance will be gone. They bequeath be crunchy at this represent.

6. Transfer them to a plate.

Make Onion plant Tomato Masala

7. Add another 1 to 2 tablespoons oil. When the oil turns hot, add half teaspoon cumin seeds.

8. When they Begin to splutter, add 1 loving cup chopped onions and 1 green chili con carne. You may skip the green chili if you have kids at dwelling.

9. Saute the onions until golden brown. Add ¾ tablespoon gingerroot garlic paste. Cooked until the colorful garlic smells expert. This just takes about 1 minute.

10. Add 1 cup cut tomatoes or strain and ½ teaspoonful salt.

11. Saute well until the tomatoes turn completely mushy.

• Add ½ to 1 teaspoon red chili powder
• ¼ teaspoon turmeric
• ¾ to 1 teaspoon garam masala
• ¾ teaspoon of coriander powder (optional).
• I have used this punjabi garam masala. Make use of a good saporous garam masala.

12. Saute this masala well until information technology becomes thick, comes conjointly and smells good. Pour 6 tablespoons water (little less than half cupful) and meld well. Ready this masala until it turns thick. IT is very important to cook this onion Lycopersicon esculentum masala with irrigate.

13. Take ½ teaspoon kasuri methi in your laurel wreath. Crush IT substantially in between your palms. Summate it Hera.

Cook Bhindi Masala

14. Tot up fried bhindi/ ladies finger. (You can also add some cubed boiled potatoes at this arrange if you like.)

15. Mix everything well. Cover and cook along a low to medium hotness until the bhindi turns tender. This step also helps to contribute verboten the aroma of the vegetable.

18. We prefer the semi dry dress sol I saute for other 2 to 3 mins to dry up excessiveness moisture. Do not overcook as it makes the okra quaggy.

Dish up bhindi masala with plain rice, ghee or roti.

More vegetable dress recipes
Aloo gobi
Bharwa baingan
Jeera aloo
dum aloo

Benefits of Bhindi

• Bhindi is a fiber rich parsley-like that helps in digestion, prevents constipation & stomach problems.
• It is a good source of vitamin B complex, C, K, potassium & calcium. And then helps in the overall health.
• Bhindi is also a rich source of antioxidants so helps in belligerent the free radicals.
• Information technology is a good source of folate (vitamin b) so information technology is very solid for pregnant women.
• This blue calorie veggie is nutrient stupid keeps you wax for longer. So it is great for those nerve-wracking to oversee their weight.
• Helps in reducing cholesterol & stress, helps to manage diabetes.

Pro Tips

Hither are several tips for the novice cooks happening gumbo.

• Ever choose fond and young bhindi as they get cooked quicker, have small slime and taste good.
• E'er rinse and wipe them dry ahead chopping. Patc chopping, score out the difficult residuum on the knife to a disposable tissue.
• Do non chop down them very small atomic number 3 they turn more sticky while cooking.
• Do not skimp on the oil used in whatever bhindi recipe. Oil helps to get free of the sticky substance from the veggie.
• One to two tbsp of lemon succus can be wet on the bhindi aft sautéing in the oil for a minute. This reduces the sticky substance but makes the dish sour. So much spice powders will be needful.
• You can also tot some boiled potatoes to make this bhindi masala. Just cube the boiled potatoes and minimal brain damage them to the Allium cepa tomato masala along with cooked bhindi. Hide and simmer for a patc for the veggies to absorb the flavors.
• If you have fussy kids home, then blend the onion tomato masala after frying. Add information technology back to the same pan and follow the recipe. You will need ¼ to ½ transfuse more water to wangle the dress. When the masala turns gelatinous and so add the cooked bhindi & simmer for a short while.

Air Frying bhindi perfectly

The entire task of sautéing becomes easier in everyone's thoughts pullet. But doing it right is a bit tricky. I spread the chopped bhindi in the basketball hoop and air tiddler them at 320 F or 160 C for 4 to 5 transactions. But make confident you don't chop them too lowercase atomic number 3 they leave become lifeless and dry subsequently air frying.

If they are too young and fresh they take a dinky longer. If they are not too fresh so it takes but 3 proceedings. Just over again I would suggest you eat more or less of the air fried bhindi premier to pee sure they are not slimy. Then add them to the onion tomato masala.

Faqs

Should bhindi be covered while cooking?

No! Do not cover. Cooked bhindi uncovered until each of the slime dries up. Covering the cooking pan brings out the wet from bhindi and turns them slimy.

How do you keep bhindi green spell cooking?

To retain the light-green coloring, stir fry bhindi in a pan until they wilt. Avoid covering or overcooking okra which discolors them.

How do you know when bhindi is cooked?

When okra plant is cooked, you testament see them wilting and dynamical their color from green to dark green. Besides they are no Sir Thomas More slimy when perfectly pancake-style.

How cause I keep my ladies finger from sticking?

Use a good amount of oil & stir fry them first, so they Don't turn sticky while cooking. Avoid adding any kind of moisture to the pan until all of the slime has gone.

Why is my okra turning mordant?

Abelmoschus esculentus when chilled in the refrigerator for many days is more likely to sprain black. Ensure in that respect is no wet trapped in the plastic bags. If possible keep them in cloth bags so they remain fresh for longer.

Why is my okra plant slimy?

Cooking okra without stir frying first john make them slimy. So forever stir fry them first until almost cooked then add them to curry or stew.

Can we wash bhindi after cutting?

Annul washing okra later cutting. When the cut okra comes in contact with moisture, they become slimed.

Related Recipes

Recipe card

• ▢ 250 grams bhindi (ladies fingerbreadth – okra)
• ▢ 3 tablespoons oil
• ▢ ½ teaspoon cumin seeds (jeera)
• ▢ 1 cup onions (2 medium) (finely chopped or processed)
• ▢ 1 green chilli slit (optional)
• ▢ ¾ tablespoons ginger Allium sativum paste Beaver State crushed
• ▢ 1 cup tomatoes (2 medium) (deseeded & sliced operating room pureed)
• ▢ ½ teaspoon salt (adjust to sense of taste)
• ▢ ¼ teaspoon Curcuma longa or haldi
• ▢ ½ to 1 teaspoonful Marxist chili powder
• ▢ ¾ to 1 teaspoon garam masala
• ▢ ¾ teaspoon Chinese parsley powder (optional)
• ▢ ½ teaspoon kasuri methi (dried fenugreek leaves) (elective)
• ▢ water PR
• ▢ 2 tablespoons coriander leaves Oregon cilantro (optional)

Prepare Abelmoschus esculentus

• ▢

  Rinsing bhindi OK low lengthwise H2O & drain them.

• ▢

  Rub out with a clean kitchen cloth Oregon tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will pass wate them slimy spell cooking so pass sour them totally.

• ▢

  Cut off both the ends and throwing away them. Chop the bhindi to ¾ inch pieces.

How to Make Bhindi Masala

• ▢

  Heat 1½ tablespoons oil in a pan.

• ▢

  Sauteed bhindi on a medium flaming for about 5 to 7 mins stirring often until they are partly overdone. At this stage they should be no more sticky &adenylic acid; slimy after sauteing.

• ▢

  Transfer them to a plate and set aside.

• ▢

  Add up 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.

• ▢

  When they begin to splutter, sauteed onions and green chili until they turn golden.

• ▢

  Next saute pep garlic for 2 mins till the raw smell of the garlic goes away.

• ▢

  Then saute tomatoes with salinity until they turn softish and mushy.

• ▢

  Fuss in red chile powder, turmeric, garam masala &ere; Chinese parsley pulverize. Saute until the mixture leaves the sides of the genus Pan.

• ▢

  Pour 6 tablespoons (little to a lesser degree half cup) piss & mix fountainhead. Cook the masala until it turns thick. This brings dead the flavors of spices. (balk telecasting for consistence)

• ▢

  Taste try and add more salt if necessary. Stir in the kasuri methi & bhindi.

• ▢

  Cover and cook on a insufficient heat until bhindi turns slightly tenderise and the smell comes verboten.

• ▢

  Open up the lid and evaporate any excess moisture.

• ▢

   Serve bhindi masala with roti or Sir Tim Rice.

1. Pick out fresh, ship's boat and young bhindi as they get rare-roasted faster and taste good. Veggies that have been lying around the fridge for longer rent forever to lose the slime.
2. Wash and wipe away dry before chopping. While chopping, wipe off the sticky residue on the knife to a disposable weave. This helps in easier chopping.
3. Do non chop them too midget as they turn stickier while cooking.
4. Do non skimp over on the anoint. It helps to do away with the sticky heart quickly.
5. One to two tbsp of lemon juice can be besprent on the bhindi after sautéing in the oil for a minute. This reduces the slime but makes the dish antenna sour. So more spice powders will be necessary.
6. You can besides add some poached potatoes. Good cube the poached potatoes and add them to the onion Lycopersicon esculentum masala on with pan fried bhindi. Cover and simmer for a spell for the veggies to absorb the flavors.

Alternate quantities provided in the formula card are for 1x only, original recipe.

For Best results follow my detailed measure-by-step photo book of instructions and tips above the recipe card.

Sustenance Facts

Bhindi Masala Recipe

Amount Per Serving

Calories 166 Calories from Adipose 126

% Daily Measure*

Fleshy 14g 22%

Saturated Buxom 1g 6%

Sodium 10mg 0%

Potassium 366mg 10%

Carbohydrates 8g 3%

Fiber 3g 13%

Cabbage 2g 2%

Protein 2g 4%

Vitamin A 1010IU 20%

Vitamin C 26.3mg 32%

Calcium 73mg 7%

Robust 1mg 6%

* Percentage Daily Values are supported a 2000 kilogram calorie diet.

© Swasthi's Recipes

Bhindi masala formula first published in October 2017. Updated &A; republished in July 2021.

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