Okra-bhindi masala/ladyfinger is a vegetable that is a very healthy and very quick-cooking vegetable, but many people do not like it because of its slimy or sticky nature, especially kids.
There will be someone in your family too. But let me tell you that if you make the Okra/Bhendi vegetable properly, everybody will love your bhindi dish.
There are many popular dishes of okra such as Bhindi subji, bhindi fry, Bhindi stuffed, salads, soups, and stews. They can eat it fresh or dried, pickled, fried, sautéed, roasted, or boiled, etc.
So today I have brought you the recipe for making bhendi and I am sure that you and your family will like this ladyfinger recipe.
You can eat bhindi masala anytime and with chapati, roti, bread, rice, puri, etc. It is very easy to make and it takes only 10-15 minutes to make it. So, let’s see how to make it and what are the things we need to make it.
Okra, also known as bhindi, gumbo, or ladies fingers, is a warm-season vegetable. It is a good source of minerals, vitamins, antioxidants, and fiber. It contains a sticky juice that people use to thicken sauces.
33 calories, 1.9 g of protein, 0.2 g of fat, 7.5 g of carbohydrates, 3.2 g of fiber, 1.5 g of sugar, 31.3 milligrams (mg) of vitamin K, 299 mg of potassium, 7 mg of sodium, 23 mg of vitamin C, 0.2 mg of thiamin, 57 mg of magnesium, 82 mg of calcium, 0.215 mg of vitamin B6, 60 micrograms (mcg) of folate, 36 mcg of vitamin A
Okra-bhindi is diet rich vegetable, it can help to reduce a person’s chances of developing a range of health conditions, including obesity, diabetes, and cardiovascular disease.
Remove toxins:- The mucilage of okra may also help remove toxins from the body.
Cancer:- Okra is a good source of folate, that folate may have preventive effects against breast cancer risk.
Antioxidants:- Okra is rich in antioxidants that may reduce your risk of serious diseases, prevent inflammation, and contribute to overall health. Most notably, it contains polyphenols that may contribute to heart and brain health.
Lower cholesterol:- okra may bind to cholesterol in your gut and lower blood cholesterol levels. It’s also rich in polyphenols, which fight harmful inflammation and
protect your heart.
Lower blood sugar:- Eating okra has been linked to blood sugar control. Yet, some research suggests that it may interfere with common diabetes medications.
Beneficial for pregnant women:- Eating okra may help pregnant women meet their daily folate needs. Folate is important for preventing neural tube defects.
Few more Okra-Bhindi recipes on the blog are:
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Serving: 4 People
Okra-bhindi masala Ingredients:
250 gms – Bhendi/ Okra
2 nos. – roughly chopped medium size Onion
1 inch – chopped Ginger
6-7 nos. – Garlic cloves
1 teaspoon – Cumin seeds
½ inch – Cinnamon stick
2 nos. – Cloves
1 no. – Cardamom
2 teaspoon – sesame seeds
1 no. – Star Anise (Chakra ful)
2 teaspoon – Coriander seeds
1 no. – Bay leaf
3 nos. – medium size Tomatoes (prepare its Puree/paste)
1 tablespoon – Red chilli powder
1 teaspoon – Garam masala
½ teaspoon – Turmeric Powder
½ teaspoon – Salt (as per taste)
4-5 drops – Lemon juice
3 tablespoons – Cooking oil
2 tablespoons – chopped Coriander leaves
5-6 nos. – Curry leaves
Method for preparing Okra-Bhindi masala with step by step photos:
1 – Cut the thin section of the bhindi stem and the bottom, and cut it into 1.5-inch long pieces.
2 – Heat 1 tablespoon oil in a pan on medium heat. Add chopped bhindi in it and sprinkle salt over it.
3 – Shallow fry bhendi on a medium flame and sprinkle 4-5 drops of lemon juice over it. Lemon juice reduces the slimy nature of Bhendi and it becomes slimy free and crunchy.
4 – When Bhendi changes its colour to a light golden brown, then remove it from the pan and keep it aside.
5 – Now it’s time to make Masala for it.
Grind all ingredients onion, cumin seeds, sesame seeds, coriander seeds, bay leaf etc and make a fine paste.
6 – Heat 2 tablespoons of oil in a pan/kadhai add 5-6 curry leaves.
7 – When it starts crackling then add masala paste in it.
8 – Further add turmeric powder, Red chilli powder, Garam masala to it and mix well and cook until oil and oozes out from the masala
9 – Now add tomato puree to it, mix well and cook for another 2 minutes.
10 – Finally, add fried bhendi in masala and mix gently and add 3-4 tablespoons of water to it, add chopped coriander leaves.
11 – Cover the lid and allow it to cook for 2 minutes.
12- After 2 minutes remove the lid and garnish it with chopped coriander leaves and your Bhendi masala is ready to serve.
You can serve it with chapati, jawar roti, puri etc. and enjoy yummy spicy masala Bhendi.
Thank you 🙏
1 – While purchasing bhindi (Okra) keep in mind that its size should be long, fresh-looking, and dark green in colour. Don’t buy those who have blemishes, cut, or leaked internal juice.
2 – Bhindi (Okra) should be dry before you chop them. While chopping keeps cleaning the knife as soon as it gets sticky.
3 – While cooking Bhindi (Okra) stir only 2 or 3 times only. If you stir too many times, it gets stickier.
4 – Make sure water that is collected under the lid doesn’t go into the pan when you open the lid. Water makes the Bhindi (Okra) sticky.
5 – Avoiding washing it until you are ready to use it.
6 – Use within 3–4 days.
Okra recipe | Bhindi masala Recipe
- 250 gms Bhendi/ Okra
- 2 nos. roughly chopped medium size Onion
- 1 inch chopped Ginger
- 3 nos. medium size Tomatoes prepare its Puree/ Paste
- 6-7 nos. Garlic cloves
- 1 teaspoon Cumin seeds (jeera)
- ½ inch Cinnamon stick
- 2 nos. Cloves
- 1 no. Cardamom
- 2 teaspoon Sesame seeds
- 1 no. Star Anise (Chakra ful)
- 2 teaspoon Coriander seeds
- 1 no. Bay leaf
- 1 tablespoon Red chilli powder
- 1 teaspoon Garam masala
- ½ teaspoon Turmeric Powder
- ½ teaspoon Salt (as per taste)
- 4-5 drops Lemon juice
- 3 tablespoon Cooking oil
- 2 tablespoon chopped Coriander leaves
- 5-6 pieces Curry leaves
- Cut the thin section of the bhindi stem and the bottom, and cut it into 1.5-inch long pieces.
- Heat 1 tablespoon oil in a pan on medium heat. Add chopped bhindi in it and sprinkle salt over it.
- Shallow fry bhendi on a medium flame and sprinkle 4-5 drops of lemon juice over it. Lemon juice reduces the slimy nature of Bhendi and it becomes slimy-free and crunchy.
- When Bhendi changes its colour to a light golden brown, then remove it from the pan and keep it aside.
- Now it's time to make Masala for it.Grind all ingredients onion, cumin seeds, sesame seeds, coriander seeds, bay leaf, etc, and make a fine paste.
- Heat 2 tablespoons of oil in a pan /kadhai add 5-6 curry leaves.
- When it starts crackling then add the masala paste to it.
- Further add turmeric powder, Red chilli powder, Garam the masala to it and mix well and cook until oil and oozes out from the masala.
- Now add tomato puree to it, mix well and cook for another 2 minutes.
- Finally, add fried bhendi in masala and mix gently and add 3-4 tablespoons of water to it, add chopped coriander leaves.
- Cover the lid and allow it to cook for 2 minutes.
- After 2 minutes remove the lid and garnish it with chopped coriander leaves and your Bhendi masala is ready to serve.
- Serve hot.You can serve it with chapati, jawar roti, puri, etc, and enjoy yummy spicy masala Bhendi.