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Top Rated Bhindi Masala Recipes
If you didn't grow up cooking Indian food, then it's sometimes a daunting cuisine to take on. But after living in India for a year I discovered that there are basics even non-Indians can master. The first secret is in cooking for a long time — Indian cuisine is all about developing the flavors and if you want a quick fix, then you shouldn't even start. The second secret is proper spices — don't take out ground cumin that's been sitting in your cabinet for months and don't buy a garam masala from a generic brand. Buy fresh cumin seeds, fresh coriander, and find a real spice market for an original garam masala blend.This okra appetizer is a primer for anyone who wants to try cooking Indian food but is a bit hesitant. There's nothing complicated; you just have to leave time for simmering. Take it from a white girl who loves Indian food: You can do it!Click here to see 5 Naan-Inspired Recipes.
Punjabi Bhindi Masala
When I order vegetarian fare in an Indian restaurant that is known for its North Indian fare, I usually look for an okra main course dish in the menu card. I heart bhindi and look for a new way to cook it away from the monotonous dry saute, sabji, stir fry, stew and stuffed bhindi style recipes.
I always, always have okra in the refrigerator and is a must buy on every visit to the farmer’s market. I chose tender and slender looking bhindi with no blemishes. I decided on making Punjabi Bhindi Masala to go with phulkas. Seriously, this recipe is a celebration of okra. A flavor packed bhindi dish where the spices bring out the sweetness of the okra while the dry mango powder lends a slight tangy touch.
Do not allow the bhindi to get mushy, it should hold shape yet soft on bite. Delectable flavor with soft texture, and a wonderful change from the usual okra.
Bhindi Masala, Ladies Finger Masala Recipe
There is this cute little thing that happens when buying bhindi in the Indian market. You can spot all the ladies trying to break the tip of each and every bhindi before putting it in their basket. The theory being that if the tip breaks, its a good one. If it doesn’t, its not. To break the tip of a bhindi in front of a shop keeper – its pretty liberating I say. If properly prepared, bhindi should never be slimy. This is a very simple recipe made with bhindi – vendakkai. This okra gravy Bhindi Masala is a semi-dry preparation and tastes very well with roti or chapati.
Heat oil in a pan and add in the cut bhindi and salt. Fry on a very low flame till the bhindi is roasted and no more slimy. It will take a good 12-14 minutes on a low flame. Set aside.
In the mean time crush the ginger and garlic in a mortar and pestle or in a mixie. If grinding in a mixie, do not add any water. We just want it crushed. Not a paste. Set aside.
Heat oil in a pan, add in the curry leaves and cumin seeds. Let the cumin seeds splutter. Add in the crushed ginger and garlic and saute for a couple of minutes.
Add in the onions and fry on a low flame until the onions are nice and golden. It will take a good 10 minutes.
Once the onions are golden, add in the very finely chopped RIPE tomatoes. Add in the salt, turmeric, sambar powder, jaggery and asafoetida. Add in a few cashewnuts. Fry till the tomatoes are well cooked and streaks of oil start to appear on the top.
In the mean time when the tomatoes are cooking, take another pan and
dry roast the sesame seeds and peanuts on a low flame. Dry roast briefly until the sesame seeds start to pop. Do not roast for a long time as the sesame seeds may turn bitter. Grind in a mixie to a fine powder. Set aside.
Now back to the main pan. Add in a cup of water to the onion and tomato mixture. Add in the bhindi and the sesame-peanut powder. Saute for a minute to combine. Remove off heat.
Bhindi Masala (Okra Masala)
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I’m a little embarrassed that it took me this long to post a bhindi masala recipe given it’s such a sub-continent classic. Like aloo sabzi and masoor ki daal, bhindi masala is a staple in the Jillani home – the kind of dish you take for granted growing up but miss it as soon as you stop getting it. Bhindi hits home every time I make it. I adore it alongside daal chawal, but also really enjoy it by itself with roti.
Bhindi or okra has a cult following, and it is enjoyed in a wide variety of ways. My favorite way to have it is deep fried like here, but that’s more of a snack or fun dinner side rather than a substantive dish that can be had on its own. This bhindi masala is a very classic recipe – there are several very similar variations of it across homes (and blogs!) There may be a few tweaks in the spices and proportions use but by and large, the fundamentals are the same: a tomato-onion base spiced with turmeric, red chili powder, coriander or cumin powder (or both) mixed in with pan-fried bhindi.
How to Make Bhindi
This is a fairly simple dish but if you are making okra this style for the first time here, are a few things to consider:
Step 1. Cut the bhindi into chunks removing head and tail. I like this way. If you wish you may cut into smaller pieces.
Heat a non-stick pan over medium flame. Add 1 table spoon of olive oil or any vegetable oil. Once oil heat up, add bhindi to the pan.
Step 2. Saute for a minute and cook the bhindi on low flame with the lid on. Don’t forget to remove water which collects on lid. This may take upto 6- 7 minutes. In-between stir them frequently so that they don’t get burn. Once bhindi gets cooked , saute on medium flame for 2 min without lid. This way bhindi becomes crunchy, cooked properly and also cooking time decreases. Now transfer them in a plate. In the same pan add 1 tablespoon of oil. Once oil gets heat up add cumin seeds.
Step 3. Now add chopped onion. Saute them till they turn transparent. Add ginger garlic paste, saute till raw aroma goes. Add turmeric powder and saute for 40 seconds.
Note- I like to add turmeric powder before adding any other spice because turmeric is bitter in nature and also takes little more time to cook.
Step 4. Add garam masala, coriander masala and red chili powder. Saute the masala for a 1 minute. Add roughly chopped tomatoes.
Step 5. Let the tomatoes cooked on low heat. When masala starts coming together it means masala is cooked now . Add prepared bhindi and mix them thoroughly with masala. Add salt to taste. Saute for 2 min. Bhindi masala is ready to serve hot phulka or naan.
Bhindi Masala Recipe
Bhindi Masala Recipe – This is a North Indian recipe. Bhindi/ Okra is called as Lady’s finger in english, Bendakaya in telugu.
Bhindi masala is a simple recipe cooked with onions, tomatoes, spices and curd. I prefer adding curd, you can skip it if you don’t like the taste. This recipe is best served with roti or rice.
Bhindi is one of the favorites in Indian cuisine. There are many ways to cook it. Bhindi fry, Barwa Bhindi, Kurkuri Bhindi, Shahi Bhindi.
This recipe is mildly spicy, tangy and full of flavors.
STEP BY STEP INSTRUCTIONS WITH PHOTOS:
2. Heat 2 tbsp oil in a pan. Add bhindi pieces, fry them till they turn dark green brown and set them aside.
3. In the same pan add some oil and fry cumin seeds for a minute.
4. Add onions and fry till they turn transparent. Then add ginger garlic paste and fry for a minute.
5. Add tomatoes and cook for 3-4 minutes till it oozes oil.
6. Add red chili powder, turmeric, cumin powder, coriander powder and cook for a minute.
7. Take pan off heat, add curd, mix well and cook for 2 minutes.
8. Add salt, garam masala, cook for a minute and add water if necessary and let it come to a slight boil.
Bhindi masala is a very popular and delicious vegan Indian recipe made with okra, tomatoes, onions, and a few basic spices.
Like most of the Indians, Okra is one of my favorite vegetables. During summers, you will find one Okra dish getting cooked in my kitchen almost every alternate day, be it stuffed Okra or today’s recipe – Bhindi masala or any other Okra recipe.
When we were kids, my mother also used to make different types of Okra dishes for us but I never saw her putting tomatoes in any of them.
Adding tomatoes to Okra was something I could never have imagined. Nobody was doing that – not my mother, not the neighbors, and not the mothers of my schoolmates.
I always was of the opinion that adding tomatoes to Okra will make it slimy which everyone hates so never even bothered to try it.
For me, this myth was broken by a colleague of mine, many years back. Once she offered me her packed lunch to taste with a warning that her mother adds tomato to okra so I may not like it.
Her warning proved that I was not the only one who couldn’t imagine okra and tomato together.
Hearing her warning, I lost the appetite as I imagined a runny, slimy okra dish. However, I didn’t want to be rude so took a small bite from her tiffin. Surprisingly, it was one of the best Okra dishes I had ever tried.
I asked my colleague for the recipe and cooked it at home. Now, this Bhindi masala recipe is everyone’s favorite okra recipe at my home.
Whether you love okra or hate it, you must try this super delicious and easy recipe at least once. If you love it, you will start loving it even more and if you hate it, you will start loving it.
Okra/Bhindi Masala (Vegetarian) Recipe
After eating dinner at the local Indian restaurant where we live, we decided we were going to try and make Okra/Bhindi Masala. I spent more hours than I'd like to share looking for a recipe I wanted to try but none spoke to me.
It was then that I realized I could fry the okra and add the sauce from my favorite home-made Chicken Tikka Masala recipe. It might not be the most authentic/traditional take on the dish, but I absolutely love how it turned out. Jake and I were expecting leftovers to enjoy for later and ended up eating the entire dish!
I hope you enjoy my take on this savory North Indian dish! We love turning into a vegetarian night by adding grilled naan, steamed basmati rice, and baingan bharta (roasted eggplant dish).
Step 1: Gather/Prep your ingredients
This recipe makes enough sauce for 3 pounds of fresh okra. If you want to fry 1 pound of okra (typically enough for 2-3 people), then I recommend using 1/3 of the sauce.
Step 2: Heat oil and sauté onions for 2-3 minutes. Then add crushed cardamom and red chili peppers, stir for 30 seconds. Add tomato paste, cook for 2-3 minutes.
The original recipe has you put in everything at the same time but I prefer to soften the onions first so that the spices and paste don't burn too quickly.
Step 3: Add remaining spices (garlic, ginger, cumin, turmeric, garam masala). Stir for 1 minute.
Step 4: Add crushed tomatoes, simmer for 8-10 minutes
Step 5: Add cream, simmer for 35+ minutes
Step 5: In a separate pan, fry chopped okra in hot oil. Drain in a mesh strainer.
We didn't start our okra prep until the sauce was made to save time.
Step 6: Transfer fried okra to a dish, top with masala sauce to preference.
We used about ⅓ of the of the sauce for 1 pound of fresh okra.
We served this with steamed basmati rice, home-made grilled naan, and baingan bharta (roasted eggplant dish) for a flavorful and savory vegetarian meal!
Step 7: Save leftover sauce in your Souper Cubes™ freezing tray!
Recipe for masala sauce adapted from Alisan Roman at Epicurious
This bindi masala recipe was a real hit at my house!
One of the best things about writing this blog is all of the great chefs I have met either online or in person. About a month ago I was contacted on Twitter by Chef Kiran Verma who owns and runs Kiran’s, a very popular Indian restaurant in Houston Texas. She very kindly offered to send me the recipes of some of the most popular dishes at her restaurant.
Following is her Bhindi masala recipe. I’ve never been all that crazy about okra but decided I had to give this one a go.
I drove down to our local Indian market on purchase the freshest okra I could find. The resulting dish was fantastic!
Whether you are an okra fan or not, you’ve simply got to give this dish a go.
By the way, if you ever get to Houston, you might like to try out Kiran’s. I’m sure going to.
Step by step Pakistani Bhindi Ki recipe
Simultaneously, in another pan heat oil, fry garlic, cumin, and fenugreek for a few seconds. When garlic is lightly golden add all the remaining spices. (You can use the same pan bhindi too.)
Give it a stir and fry for another few seconds.
Add onions and cook until soft as shown in the picture.
Add tomatoes (I used homemade pureed tomatoes, you can be used chopped too), cover and cook until tomatoes are soft and cooked.
Add tamarind pulp and a ½ teaspoon sugar. ( You can substitute tamarind pulp and sugar with tamarind chutney or even barbecue sauce.) Cover and cook until tomato water dries and you see a little oil separating on the sides of the pan.
Add the roasted and half-cooked bhindi/okra in the tomato gravy and cook until soft and fully done.
Make a taste test, add more ½ tablespoon extra tamarind pulp if needed. Make it chatpatti! Garnish with green chili slices and serve bhindi with Green chutney, chapati, and rice.
Pakistani Bhindi is ready to eat.
What to serve with bhindi?
Bhindi tastes great with most Indian flat bread like Kulcha, naan, roti or chapati. It taste great with zeera rice, matar pulao or plain rice. Serve it with you favourite chutney or pickle and fresh salad.
How to store bhindi?
Like most veggies, freshly cooked bhindi masala tastes best and has highest nutritional value. You can stre bhindi in the fridge for 2-3 days. After that it is still edible but not nutritious and tasty. You can freeze bhindi too. Unlike other veggies, bhindi retains its shape and taste upon freezing.
- 2 tablespoons safflower oil or grapeseed oil
- ½ teaspoon black or brown mustard seeds
- ½ teaspoon cumin seeds
- 8 -10 fresh curry leaves (optional)
- 1 large onion, thinly sliced
- 1 1/4 pounds okra, trimmed and sliced 1/2 inch thick (about 5 cups sliced), or two 10-ounce bags frozen sliced okra, thawed
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- ½ teaspoon ground turmeric
- 1/2-1 teaspoon hot Indian chili powder, such as reshampatti, or 1/4 teaspoon cayenne pepper
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Sprinkle in a few mustard seeds to test the oil--it's hot enough when the seeds sizzle and pop. Quickly add the remaining mustard seeds, cumin seeds and curry leaves (if using) cook, stirring, until very fragrant, about 1 minute, covering the pan as needed to contain any splattering.
Reduce heat to medium, add onion and cook, stirring, until it is starting to brown, 5 to 7 minutes. Add okra, increase heat to medium-high and cook, stirring often, until the "goo" or mucilage from the okra starts to release and the onion darkens, 4 to 6 minutes more.
Add coriander, paprika, salt, turmeric and chili powder to taste (or cayenne) cook, stirring often, until the okra is browned in spots and the vegetables look very dry, 6 to 10 minutes more.