Bhindi masala is a healthy dish made with okra, whole and ground spices, onions & tomatoes.This semi dry curry made goes very well as a side with rice or roti.It is mildly spicy, hot & full of flavors that comes from the pan fried bhindi and garam masala.This post shows you how easy it is to cook okra perfectly without getting slimy.Bhindi’ is a Hindi term for ‘Okra’ & ‘masala’ is an Indian curry base made with onions, tomatoes, spices and herbs.Made with everyday ingredients, this simple bhindi masala is extremely easy to cook.It is a common everyday side dish made in many Indian households.This bhindi masala also goes well in a school / office lunch box with some rotis.Okra is a veggie with lots of nutritional values so it is widely used in the Indian cuisine.In South India, it is added to sambar, curries, stew and also stir fried with coconut.It is made up of protein, carbohydrates & soluble fiber that makes this vegetable a healthy one.This slimy substance can actually ruin any dish if okra is not prepared and cooked properly.Next simply stir fry the chopped veggie in oil until the sticky substance breaks down and vanishes.Also avoid adding salt to the okra until the slime has gone completely & it has cooked through.Do not chop them too thin as they tend to turn slimy after adding to the pan.Add chopped bhindi and saute them well for 5 to 7 mins on a medium heat.Make a fine paste of half inch ginger & 2 garlic cloves.Bhindi don’t get cooked completely after sauteing but the sticky substance will be gone.When the oil turns hot, add half teaspoon cumin seeds.When they begin to splutter, add 1 cup chopped onions and 1 green chili.Add 1 cup chopped tomatoes or puree and ½ teaspoon salt.Cover and cook on a low to medium heat until the bhindi turns tender.Serve bhindi masala with plain rice, ghee or roti.Bhindi is a fiber rich vegetable that helps in digestion, prevents constipation & stomach problems.Bhindi is also a rich source of antioxidants so helps in fighting the free radicals.This low calorie veggie is nutrient dense keeps you full for longer.Always choose tender and young bhindi as they get cooked faster, have lesser slime and taste good.One to two tbsp of lemon juice can be sprinkled on the bhindi after sautéing in the oil for a minute.Just cube the boiled potatoes and add them to the onion tomato masala along with fried bhindi.If you have fussy kids home, then blend the onion tomato masala after frying.When the masala turns thick then add the fried bhindi & simmer for a short while.I spread the chopped bhindi in the basket and air fry them at 320 F or 160 C for 4 to 5 minutes.But make sure you don’t chop them too small as they will become lifeless and dry after air frying.But again I would suggest you eat some of the air fried bhindi first to make sure they are not slimy.Covering the pan brings out the moisture from bhindi and turns them slimy.To retain the green color, stir fry bhindi in a pan until they wilt.Use a good amount of oil & stir fry them first, so they don’t turn sticky while cooking.▢ ½ teaspoon kasuri methi (dried fenugreek leaves) (optional).▢ 2 tablespoons coriander leaves or cilantro (optional) Advertisement Instructions Prepare okra ▢ Rinse bhindi very well under running water & drain them.Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.How to Make Bhindi Masala ▢ Heat 1½ tablespoons oil in a pan.▢ Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked.▢ When they begin to splutter, saute onions and green chili until they turn golden.▢ Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.Advertisement Notes Choose fresh, tender and young bhindi as they get cooked faster and taste good.Veggies that have been lying around the fridge for longer take forever to lose the slime.One to two tbsp of lemon juice can be sprinkled on the bhindi after sautéing in the oil for a minute.Just cube the boiled potatoes and add them to the onion tomato masala along with pan fried bhindi.For best results follow my detailed step-by-step photo instructions and tips above the recipe card.Video NUTRITION INFO (estimation only) Nutrition Facts Bhindi Masala Recipe Amount Per Serving Calories 166 Calories from Fat 126 % Daily Value* Fat 14g 22% Saturated Fat 1g 6% Sodium 10mg 0% Potassium 366mg 10% Carbohydrates 8g 3% Fiber 3g 13% Sugar 2g 2% Protein 2g 4% Vitamin A 1010IU 20% Vitamin C 26.3mg 32% Calcium 73mg 7% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet. .
Indian style okra stir fry with onions, tomatoes and spices!Indian style okra stir fry with onions, tomatoes and spices!Bhindi Masala is a popular Indian dish made with okra, onion, tomatoes & spices!Okra or bhindi as it’s called in Hindi is a very popular vegetable in India.I think after paneer (which though is not a vegetable but most definitely treated like one in India), bhindi must be everyone’s favorite veggies especially kids.I say this because I remember when I was a kid my friends, cousins who were very picky would always eat 2 veggies – paneer and okra.Roti + dal + bhindi masala = pure comfort food for me!I think it’s popularity will grow in the coming years since it’s a low calorie vegetable.If you are following the very popular keto diet these days, bhindi will be a great addition to your menu.The vegetable exudes a substance called mucilage which makes it slimy.If you can plan in advance, it would be good to wash the okra and then let it air dry overnight.That way you wouldn’t need to pat dry each bhindi separately.Do not cook on high flame else the okra will get brown quickly, even before the sliminess can go away.Hope you guys like this simple bhindi masala recipe as enjoy it as much as we do.Once the oil is hot, add cumin seeds and let them sizzle for few seconds.4- Add chopped tomatoes and cook for around 4 minutes until soft and mushy. .
Bhindi Masala Recipe (Easy Bhindi Recipe) » Dassana's Veg Recipes
Bhindi Masala is a North Indian curried dish featuring tender okra pods, piquant onions, tangy tomatoes, bold spices and herbs.I share a delicious Punjabi style bhindi masala recipe that I often make.“Bhindi” is the Hindi word for okra and “Masala” here refers to a sautéed base of aromatics like onions, garlic, ginger with the usual tomatoes, spices and herbs.A long time ago I had a bhindi masala in a restaurant and it was fabulous.This recipe replicates the bhindi masala that is served in restaurants.Kasuri methi are dried fenugreek leaves which have a lovely aroma.This bhindi masala is best savored with some soft phulka or roti.Rinse 250 grams bhindi (okra) well in water using a colander or strainer.You can even wipe dry each bhindi with a clean kitchen towel.Before chopping them make sure there is not even a single drop of water or any moisture on the okra pods.In a heavy kadai or pan or skillet, heat 2 tablespoons oil and add the chopped okra.Frying or sautéing okra in oil minimizes the sliminess and stickiness in this bhindi masala recipe.Note for a richer taste you can use swap oil with ghee (clarified butter).Mix and begin to sauté the onions on a low to medium flame.Mix well and begin to sauté tomatoes on low to medium-low heat.Adding lemon juice directly to the dish can make it very tangy.Now add ½ teaspoon kasuri methi (dry fenugreek leaves) which has been crushed.Check the taste of bhindi masala and add more of the ground spice powders and salt if required.Lastly, add 2 tablespoons of chopped coriander leaves.Like all other dry bhindi recipes, even this bhindi masala is best served with soft phulka or chapati or paratha or naan and cucumber raita or veg raita by side.When you fry or sauté okra before you make a gravy or a masala it will not only make your gravy or sauce taste good but also remove the stickiness from okra.3 tablespoons of oil which is added in this bhindi masala recipe is perfect.Sour and tangy ingredients like tomatoes, tamarind, dry mango powder (amchur), lime or lemon juice, vinegar, kokum (garcinia indica), curd, buttermilk are great to be used depending on the kind of recipe or dish you are making with okra.In this recipe of bhindi masala, I have used tomatoes and dry mango powder which not only give a good tangy taste but also get rid of the sliminess.Buy tender and fresh okra pods when you plan to make any recipe with them.My recipe can be easily scaled and halved or doubled or tripled.Omitting onions and garlic: If you decide not to add onions and garlic in bhindi masala, then when sautéing tomatoes, add a pinch of asafoetida (hing).Bhindi Masala By Dassana Amit Bhindi Masala is a North Indian curried dish made with tender okra pods, piquant onions, tangy tomatoes, bold spices and herbs.Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Cuisine North Indian, Punjabi Course Side Dish Diet Gluten Free, Vegan, Vegetarian Difficulty Level Easy Share Email Servings 3 Units US Customary Metric Ingredients For sautéing ▢ 2 tablespoons oil – sunflower oil or peanut oil or any neutral oil.▢ 1 teaspoon Ginger-Garlic Paste or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle.▢ ½ teaspoon kasuri methi – crushed (dry fenugreek leaves ) – optional.▢ 2 tablespoons chopped coriander leaves Cook Mode Prevent your screen from going dark while making the recipe Instructions Preparation Rinse the bhindi (okra) well in water for a couple of times.Dry them on a large plate on their own or wipe with a kitchen towel.Sautéing bhindi Heat 2 tbsp oil in a kadai (wok) or pan.Add the chopped bhindi and sauté stirring often till they are completely cooked.Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked.Add chopped onions and saute stirring often till they become translucent.Add the ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic disappears.If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water.Then switch off the flame and add chopped coriander leaves.Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan.It also makes for a nice side dish with any North Indian meal.Variation: For a hearty filling dish you can opt to add roasted or sauteed or pan fried potato cubes.This Bhindi Masala recipe post from the archives originally published on April 2013 has been updated and republished on 22 Jun 2021. .
Bhindi Masala |Stir-Fried Indian Okra with Spices
Bhindi Masala is a popular Indian restaurant dish of tender okra in a deliciously spiced tomato-onion sauce.Most Indians fall into the first category, the kind that loves okra, which also goes in that country (thanks to the British) by the macabre name of lady's fingers.That's because Indian cooks learned long ago that the first rule of cooking okra is to rid it of that hateful goop that can transform this veggie from delicious to dreadful (although that goop can be a useful thickener in recipes like gumbo and in sambar, a South Indian dal).The way this is usually done is either by stir-frying the okra in plenty of oil at high heat, sealing in the slime before it has a chance to escape into the rest of the dish, or by frying the okra in oil before adding it to the rest of the recipe.I told you about this, my new favorite appliance, in my Air Fryer Tofu recipe post last week.And you can make it even faster if you have my Tomato Onion Masala Sauce for Indian Curries in your refrigerator (instructions are included separately in the recipe box below).After rinsing it in a strainer, put it between two kitchen towels and pat dry.Then put it on a baking sheet if you need to and let it stand and air dry further.The recipe is for a pound of okra and that amount fits perfectly in the basket of the air fryer.Toss the okra in a teaspoon of oil before air frying for the best results.If you don't have an air-fryer, you can either stir-fry your okra in a wok or skillet with two tablespoons of oil, set aside, then proceed with the rest of the recipe; or you can toss it with a teaspoon of oil, spread in a single layer on a baking sheet, and cook in a 450-degree oven for 15 minutes or until the okra is almost done.That's because you want them to break down into a lovely, lush sauce for the okra that you can scoop up with a roti. .
Bhindi Masala is a simple, yet magical combination of the crunchy sweetness of okra and the delectable fragrance of fresh spices.Stir-fried with sweet onions and tangy tomatoes, this Indian Spiced Okra recipe looks so vibrant, that it never fails to wow at the dinner table.My mother is extremely health and hygiene conscious, and so she preferred that we eat hot vegetarian food during our travels.Bhindi Masala, a popular restaurant dish, was a family favorite and the taste simply grew on me over the years.This is my mom's signature recipe and she always sautés the okra first in the oil before adding remaining ingredients and spices.Wash the okra first, and then dry them completely using paper towels before you start cutting them.Here is a step-by-step recipe with photos to make delicious, authentic restaurant-style bhindi masala right in your kitchen!Cut dried okra into diagonally sliced pieces, discarding the top and the bottom.Add salt, turmeric, red chili powder, ground coriander, and garam masala mix well.Serve it alongside your favorite raita for a delicious Indian vegetarian meal.Frequently in Indian households, dal and rice are served to make it a delicious thali.Then, use the paper towels to dab away any excess moisture which is an important step for this recipe.To fix it, after the dish is done cooking add 1 teaspoon of lemon juice and toss gently.5 from 6 votes Bhindi Masala A popular Indian stir fry dish, bhindi masalsa has okra cooked to perfection with sweet onion, tangy tomatoes and warm spices Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Servings: 4 Calories: 157 kcal Author: Archana Mundhe Equipment Non Stick Frying Pan Ingredients ▢ 1 pound okra.▢ ¼ cup cilantro finely chopped Instructions Rinse and completely dry okra with paper towels.Add salt, turmeric, red chili powder, ground coriander, and garam masala mix well.If the okra looks slimy, add 1 teaspoon of lemon juice and toss gently. .
Bhindi Masala Gravy Recipe
Enjoy this North Indian bhindi masala with rice, roti or any other flatbread!You can skimp on the oil, and cook the masala in water et al, but it just doesn’t taste the same!How can I forget the Maharashtrian style of making bhindi, this bharli bhendi is a delicious stuffed okra dish made with coconut, peanuts, and spices.In Goa, we add bhindi to prawn curry or enjoy it as a simple stir-fry with onions, kokum, and grated coconut!This okra curry recipe is packed with flavors that will definitely tantalize your taste buds!To make bhindi masala, you will need to do some prep work for the lady finger.Then cut the tip and the crown, and shallow fry with little oil, until it shrinks and turns dark green, it should be around 80 % cooked.The fried bhindi is then added to this, and simmered in this semi-thick curry to absorb all the flavors and cook completely.So next time you get some okra, give this recipe a go and enjoy bhindi masala, restaurant-style right in the comfort of your home.Heat oil in a skillet and shallow fry the okra until they shrink and turn dark green-brown in color.Once the cumin seeds splutter, add finely chopped onions sauté until golden brown.Add chopped tomatoes, sauté until it starts leaving oil from the sides of the pan.Mix it well, then return the pan to heat and stir continuously until oil begins to separate from the sides of the masala.Add garam masala, crushed kasuri methi, salt, sugar & amchur powder, cook on medium-low heat for another 2 minutes.If you did not add amchur powder earlier, squeeze in the lime juice now, mix well & garnish with finely chopped cilantro leaves.Enjoy this North Indian bhindi masala with rice, roti or any other flatbread!Heat oil in a skillet and shallow fry the okra until they shrink and turn dark green-brown.Once the cumin seeds splutter, add finely chopped onions sauté until golden brown.Add chopped tomatoes, sauté until it starts leaving oil from the sides of the pan.Mix it well, then return the pan to heat and stir continuously until oil begins to separate from the sides of the masala.Add garam masala, crushed kasuri methi, salt, sugar & amchur powder, cook on medium-low heat for another 2 minutes.If you did not add amchur powder earlier, squeeze in the lime juice now, mix well & garnish with finely chopped cilantro leaves. .
Easy Bhindi Masala (Spicy Okra Stir Fry)
Bhindi Masala is a lip smacking dish that'll convert any bhindi/okra hater!The rest of the world might not understand how to cook bhindi/ bhendi/ okra but we Indians absolutely love this vegetable and know how to treat it well.Just a really amazing vegetable that's cooked perfectly so that it still retains a little crunch and soaks up all the flavor that's added to it.This is a quick and easy recipe that starts with stir frying some aromatics in mustard oil.Ginger, garlic, green chillies and onions form the base of this stir fry, and then once the okra is 80% cooked with spices, a roughly diced tomato is added for a little sourness and tang.The biggest complaint I hear when I talk about bhindi or okra is its slimy texture.I always wash it in a colander and then spread it out on a kitchen cloth or tissue paper and pat it dry. .
Easy & Authentic Bhindi Masala (Okra Curry)
This easy Pakistani & Indian-style Bhindi Masala (Okra Curry) recipe consists of stir-fried (no slime!).I’ve tested this dry Bhindi curry recipe countless times and I’m confident it will blow you away!It’s consumed throughout the world and grows well in warm climates, which explains why it’s used so widely in parts of Pakistan & India.Lightly pan-fry the okra in medium-high or high heat (depending on your stovetop) to help get rid of the slimy texture.Be patient with this – don’t overcrowd the pan and cook in batches – and you’ll be rewarded with crisp, non-slimy okra.Okra is high in soluble fiber, which helps to balance blood sugar levels.It also cleanses the intestines, feeds good gut bacteria, and it’s an excellent source of many other nutrients such as B vitamins and folate.Plus, while some traditional recipes deep-fry the okra, we are lightly frying it using just enough oil to get rid of the slime but still keep the crisp flavor.Then, we set the okra aside and make the curry with plenty of sliced onions and tomatoes.They reduce down quite a bit and the caramelized onions give a beautiful flavor to this dish.They reduce down quite a bit and the caramelized onions give a beautiful flavor to this dish. .
It’s a dry Indian curry that’s quick and simple to make and takes almost no time!Okra, called bhindi in Hindi (or lady fingers in Indian English, which has to be the cutest name for them!The way my dad cooks it uses little to no oil, low amounts of heat, and lots of patience.I mean, definitely don’t start cooking this dish until your guests have arrived approximately 1 hour late on Indian Standard Time ?.Some okra are skinner and longer and some are short and squatter, so you’ll have to use your best judgement on choosing the smaller ones.The okra should be bright green, smooth and blemish free, and firm to the touch (but not hard!).Choose a skillet that can accommodate all of the cut okra with a bit of room to spare.You don’t want to over crowd the pan, as the trick to this delicious bhindi masala is to stir as little as possible!Heat the skillet over medium low, add a drizzle of oil and then the okra, arranging in a single layer.Let it cook about 8 minutes, and in that time the okra will turn a darker color and shrink in size.Now add the spices–garam masala, salt, and a pinch of cayenne, and let the okra cook a minute or two more.Cook, stirring minimally, until the okra is shrunken in size and golden in places, about 8 minutes.Small okra have a better texture and taste, their seeds are smaller, and they tend to be less slimy.Amount Per Serving: Calories: 150 Total Fat: 6g Sodium: 320mg Carbohydrates: 22g Fiber: 12g Sugar: 12g Protein: 9g Nutrition is calculated automatically so should be used as an estimate.This recipe is so simple and easy that it’s perfect to cook alongside dal, curries, and other Indian subzi. .
Bhindi Masala / Okra & Onions Stir Fry
Bhindi Masala / Okra Stir Fry in the Instant Pot or Pressure Cooker.Bhindi do pyaza, which is a popular dish in restaurants just means okra with double the quantity of onions.Today I am sharing the simple okra with onions recipe made in the Instant Pot or Pressure Cooker.This Bhindi Masala can be served with yogurt raita or lentil curry along with roti / naan.Then add the sliced onions and saute for a few minutes till they slightly change color.Give it a good stir and close the instant pot lid with vent in sealing position.Give it a gentle stir and serve with roti, naan or parathas, along with a side of yogurt made in the instant pot. .