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bhindi masala how to make bhindi masala recipe |

bhindi recipes
vegrecipesofindia.com /bhindi-masala/

bhindi masala recipe with step by step photos heres another bhindi recipe often made at
home. this bhindi masala recipe is easy to make and is a semi dry curry. i have also posted the bhindi

masala gravy recipe.


bhindi or okra is one favorite veggie at home, after gobi and arbi. all the folks prefer dry or semi dry
version of any sabzi with bhindi.
most of the recipes that i make at home are easy and simple to make. so is this bhindi recipe.
there are quite a few bhindi recipes in the blog. most of the times, i end up making bhindi do pyaaza
or my moms bhindi bhaji. sometimes i also make the bharwan (stuffed) bhindi or the kurkuri bhindi or
bhindi aloo.

like all other dry bhindi recipes, even this bhindi masala is best served with soft phulkas or chapatis
and a cucumber raita or veg raita by side. they also go well as a side dish with some rice-dal or any

rice-curry combo.
i still have to try making bhindi with yogurt. long time ago i has such a bhindi dish in a restaurant and it
was fab. this bhindi masala recipes uses the typical punjabi onion-tomato base with the regular punjabi
masalas/spice powders.
i usually add kasuri methi to most of the north indian food that i make at home. adding kasuri methi is
optional in this dish. but if you want a restaurant type bhindi masala, then do add some kasuri methi.
if you are looking for more bhindi recipes then do check lahsuni bhindi, bharwan bhindi, okra coconut
curry, bhindi raita and goan style bhindi recipe.

bhindi masala recipe below:


PREP TIME
20 mins
COOK TIME
25 mins
TOTAL TIME
45 mins
bhindi masala - a semi dry lightly spiced north indian curry made with okra.
AUTHOR: dassana
RECIPE TYPE: side
CUISINE: north indian
SERVES: 3-4 servings
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
200-250 gms bhindi/okra
1 medium size onion, chopped
2 medium size tomatoes, chopped
inch ginger and 2-3 garlic, crushed or made to a paste in a mortar-pestle or or gingergarlic paste
1 tsp coriander powder/dhania powder
or tsp red chili powder/lal mirch powder
tsp turmeric powder/haldi
tsp punjabi garam masala powder or any good garam masala powder
tsp amchur powder/dry mango powder
salt as required
2 tbsp oil for frying the bhindi
1 tbsp oil for frying the onion-tomato masala
1 tsp kasuri methi/dry fenugreek leaves crushed (optional)
INSTRUCTIONS
1. rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen
towel.
2. remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
3. heat 2 tbsp oil in a kadai/wok or pan.

4. add the bhindi and saute till they are completely cooked. you will have to keep an eye on them
and stir in between many times.
5. taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they
are cooked. keep the sauteed bhindi aside.
6. all the oil will be used up. so add 1 tbsp oil to the same pan.
7. add chopped onions and fry till they become translucent.
8. add the ginger-garlic paste and saute for a minute or till the raw aroma of the ginger-garlic
disappears.
9. add the chopped tomatoes and saute till the tomatoes are soft and mushy.
10. if the tomato mixture becomes too dry add about or cup water and continue to cook.
11. all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
12. add all the dry spice powders one by one.
13. stir well and saute for a minute.
14. add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala
coats the bhindi well.
15. cook for 2-3 minutes. stir in between.
16. serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied
with chapatis, rotis or naan.
3.2.2925

lets start step by step bhindi masala recipe:


1. rinse 200-250 gms bhindi/okra well. spread them on a thali and let them dry on their own. i do this
technique to dry the bhindi instead of wiping each one with a kitchen towel. when they are dry, then
chop them in one or two inch peices.
heat 2 tbsp oil and add the bhindi.

2. saute bhindi in oil, till they are cooked. remove and keep aside. by the way, frying or sauting the
bhindi in oil minimizes the sliminess and stickyness.

3. in the same pan, add 1 tbsp oil. add 1 medium sized chopped onion and fry them till they are
translucent.

4. add the crushed ginger-garlic or ginger-garlic paste ( inch ginger and 2-3 garlic, crushed or made
to a paste in a mortar-pestle or or ginger-garlic paste).
stir and saute till the raw aroma of ginger-garlic disappears.

5. add 2 medium sized chopped tomatoes and saute till they become soft and mushy.

6. now add all the dry spice powders ( or ) tsp red chilli powder, tsp turmeric powder, 1 tsp
coriander powder, tsp garam masala powder and tsp dry mango powder/amchur.

7. stir and saute for a couple of seconds. lastly add the fried bhindi, 1 tsp crushed kasuri methi/dry
fenugreek leaves and salt as required. stir the whole mixture well. cook the bhindi for 2-3 minutes.

8. serve bhindi masala hot garnished with rotis, phulkas or naan.