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Bhindi masala in plate, Bhindi masala.

Okra recipe | Bhindi masala Recipe

Fahamida
Okra/ Bhendi/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 cook the Okra/Bhendi vegetable properly, everybody will love your bhindi dish.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Dinner, Lunch
Cuisine Indian
Servings 4 people
Calories 160 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
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