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Bhindi Masala Recipe

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Bhindi Masala is a flavorful Indian dish featuring tender okra cooked with aromatic spices, tomatoes, and onions. This recipe involves frying the okra until crispy and then simmering it in a spicy masala sauce, creating a deliciously tangy and mildly spicy vegetable side dish perfect for pairing with rice or flatbreads.

Ingredients

Vegetables

  • 1 lb bhindi (okra), sliced into thin rounds
  • 1 small onion, thinly sliced
  • 2-3 green chillies
  • 2 diced tomatoes

Spices and Pastes

  • 1/2 tsp cumin seeds
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1/2 tsp red chilli powder
  • 3/4 tsp salt
  • 1/3 tsp coriander powder
  • 1/4 tsp turmeric powder

Other

  • Oil for cooking (about 1.5 inches for frying bhindi plus splash for sautéing)

Instructions

  1. Fry the Bhindi: Heat about an inch and a half of oil in a small pot over medium heat. Fry the sliced bhindi in batches until they turn a dark forest green and crisp. Remove and drain them on paper towels to remove excess oil, which helps reduce sogginess.
  2. Prepare the Masala Base: In a medium saucepan or wok, add a splash of oil and heat over medium-high. Add the sliced onions and sauté. For a drier, deeper flavor, cook until the edges caramelize. For a softer, saucier texture, cook until the onions are translucent.
  3. Add Aromatics: Stir in the green chilies, ginger paste, and garlic paste. Sauté for about one minute until fragrant.
  4. Create the Tomato Masala: Add the diced tomatoes along with red chili powder, salt, coriander powder, and turmeric powder. To help the tomatoes break down quickly, add a splash of water and cover the pan for 30 seconds. Cook until the tomatoes form a thick masala sauce.
  5. Combine Bhindi and Masala: Gently mix the fried bhindi into the masala. Cover and cook on low heat for 5 minutes to allow the flavors to meld.
  6. Adjust Seasoning and Serve: Taste and adjust seasoning with more salt, chilies, or a squeeze of lemon juice for brightness. Adjust consistency with a little water if needed. Serve hot and enjoy your Bhindi Masala!

Notes

  • Frying the bhindi until crispy is key to avoiding sliminess in the dish.
  • You can adjust the heat level by adding more or fewer green chillies according to your preference.
  • A squeeze of fresh lemon juice at the end enhances the flavor and adds a nice tang.
  • Draining the fried bhindi well helps reduce excess oiliness in the final dish.
  • Serve Bhindi Masala with steamed rice or Indian breads like roti or naan for a wholesome meal.

Find it online: https://marthatasty.com/bhindi-masala-recipe/