A simple and easy-to-make North Indian Bhindi Masala is flavourful, tasty, and healthy. Okra, whole-ground spices, tomatoes, and onions are used to make the nutritious bhindi masala recipe. The recipe for the gluten-free, nutritious stir-fry Punjabi cuisine goes great with hot rotis, rice, and dhal. It has a little spicy flavour and is easily loved by both children and adults.
|Recipe Name||Bhindi Masala|
|Place of Origin||North India|
|Total Time Taken||15 minutes|
|Preparation Time||30 minutes|
Bhindi Masala Ingredients
- 2 tbsp oil
- 250 grams okra (bhindi or lady finger)
- ⅓ cup finely chopped onions
- 1 tsp Ginger Garlic Paste
- 1 cup finely chopped tomatoes
- 1 tsp Coriander Powder
- ½ tsp kashmiri red chili powder
- ½ tsp turmeric powder
- ½ tsp fennel powder (ground fennel – optional
- ½ tsp Garam Masala
- ½ tsp amchur powder (dry mango powder)
- salt as required
- ½ tsp kasuri methi(dry fenugreek leaves )
- 2 tbsp chopped coriander leaves
Step 1: Okra should be thoroughly rinsed many times in water.
Step 2 : Wipe them with a kitchen towel or dry them on a big plate by themselves. Ensure the okra pods are dry and free of moisture or water.
Step 3: While cutting them, take out the base and stalk. 1 to 1.5 inch pieces should be chopped.
Step 4: Also cut tomatoes and onions. Put aside.
Step 5: In a mortar and pestle, mash the ginger and garlic to a paste, then set it aside.
Step 6: In a kadai (wok) or pan, heat 2 tbsp of oil.
Step 7: When the bhindi is fully cooked, add it and continue to cook while frequently stirring. They require constant monitoring, with frequent intervals of stirring.
Step 8: There won’t be any oil left over. Therefore, add 1 tbsp of oil to the same pan.
Step 9: Add the minced onions and cook, stirring frequently, until they are transparent.
Step 10: When the raw fragrance of the ginger and garlic has completely disappeared, add the ginger-garlic paste and continue to sauté for a few more seconds.
Step 11: Till the tomatoes are mushy and soft, add the chopped tomatoes and cook, stirring often.
Step 12: Add about 1/4 cup of water if the tomato mixture gets too dry and starts to stick to the pan. Stir thoroughly and continue cooking.
Step 13: You don’t need to cover the pan with a lid because all of the above cooking is done in an open pan.
Step 14: Add each dry ground spice powder separately.
Step 15: Mix thoroughly and sauté for a little while.
Step 16: Add the salt, crushed Kasuri methi, and sautéed bhindi, then stir to coat the okra in the onion-tomato masala thoroughly.
Step 17: For around 2 minutes, cook. In between, stir. Then extinguish the flame and stir in the chopped coriander. Combine once more.
Step 18: Serve bhindi masala hot or heated with chapati, roti, or naan, garnished with a few coriander leaves. Additionally, it can be put in a lunchbox. Additionally, it tastes well as a side dish for any North Indian cuisine.
Tips to Enhance the Taste
- Spend in fresh and sensitive okra pods. They ought to be bright, smooth, and a beautiful shade of green. They will not be fibrous, thick, or dry.
- Always choose young, tender bhindi since they cook more quickly, have less slime, and taste better.
- Avoid making them extremely finely chopped as they fry more sticky.
- No bhindi recipe should use less oil than necessary. Oil aids in removing the veggie’s sticky coating.
- Before chopping, always wash and dry them. Remove any sticky residue from the knife while cutting by wiping it off with disposable tissue.
- You might choose to add roasted, sautéed, or pan-fried potato cubes for a hearty satisfying dish.
Nutritional Content in Bhindi Masala
Frequently Asked Questions
Q. While cooking should bhindi be covered?
No! Never cover. Bhindi should be sautéed and uncovered until all of the slimes have dried. When the pan is covered, the bhindi releases moisture, making them slimy.
Q. How do you cook bhindi while keeping it green?
Bhindi should be stir-fried in a skillet until they wilt and lose their green colour. Don’t cover or overcook okra because that will make them discoloured.
Q. How can you tell when the bhindi is cooked?
You may observe okra wilting and transforming from green to dark green as it cooks. Additionally, when cooked precisely, they are no longer slimy.
Q. Why is my Bhindi fading to black?
Bhindi is more prone to become black when kept in the refrigerator for a long period of time, so make sure there isn’t any moisture left in the plastic bags. Keep them in cotton bags if you can to keep them fresher for longer.
Q. What causes bhindi to stick?
The substance known as mucilage, which is also present in aloe vera, is what makes okra sticky. When in contact with liquid, this mucilage becomes more potent. No matter what anyone tells you, Okra needs to be washed to remove any remaining chemicals or dirt from the skin.
Q. Can you freeze bhindi?
Before putting slices into freezer bags, freeze them on a tray lined with parchment paper. Okra that has been blanched and frozen is tasty when boiled, stewed, smothered, or fried. Whole pods are typically the simplest and most simple to freeze and they are simple to prepare afterward.
Q. Can we wash the bhindi we sliced afterward?
After cutting, don’t wash the okra. Okra that has been cut becomes slimy when it comes in contact with moisture.
Q. What vitamins are included in Bhindi?
Since the synthesis of blood RBCs depends on the vitamin Folate (B9) which can be found in okra. A good amount of vitamin C is also present, which increases immunity. Dietary fibre is also present in sufficient proportions, making it advantageous for diabetes and weight loss.