Bhindi, also known as Okra and ladyfinger, is a delicious vegetable. It is high in fiber and the slimy stuff in it is actually good for joints and knees lubrication. Many people dislike bhindi as a vegetable because of its sticky and slimy gravies. Making good bhindi masala is all about how to make a non-slimy lady finger or bhindi. 

Okra or bhindi as it’s known in Hindi, is widely used in the cuisine of North India, where the tropical vegetable flourishes. The following recipe of bhindi masala is favorite of the region that features okra cooked until just tender in a spiced tomato and onion sauce. To give the dish another layer of satisfying texture with the addition of pancrisped paneer, a mild, fresh variety of pressed cheese is also suggested. Serve with soft basmati rice, warm pieces of Indian bread and raita, a cooling condiment of yogurt and cucumber, for dipping, and make the meal bursting with plenty of vibrant flavors.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4 Plates
  • Serving Size100 g
  • Energy217 cal
  • Cuisine
    • Indian
  • Course
    • Breakfast
    • Main Course
  • Cooking Method
    • Cutting
    • Frying
    • Sauteing

Ingredients

    • 500 gram bhindi/okra 
    • ½ teaspoon salt
    • Spices
    • ⅓ cup oil
    • ½ tablespoon chopped garlic
    • ½ teaspoon cumin seeds or powder
    • ½ teaspoon fenugreek seeds, optional
    • 1 tablespoon coriander powder
    • ½ teaspoon turmeric powder
    • ½ tablespoon ginger  paste
    • 1 tablespoon green chili paste
    • ½ teaspoon salt, more to taste
    • 2 medium onions, chopped
    • 3 medium tomatoes, chopped
    • 1-2 tablespoon tamarind pulp
    • ½ teaspoon sugar
    • 3-4 medium green chilli, slitted and seeds removed

Method

1
  • Wash and dry bhindi/okra on a towel.

  • Chop off the end and cut the bhindi/okra in small pieces.

  • Dry roast bhindi/okra in a pan on medium heat with constant stirring so the sticky threads burns for 5-7 minutes.
  • We needs the bhindi/okra to be slightly soft and half cooked.
  • Set aside.

  • Simultaneously, heat oil in a seperate pan and fry garlic, fenugreek and cumin until lightly golden.
  • Add the remaining ingredients in spices list.
  • Give it all a stir and fry for few second.

  • Add chopped onion and fry until onion are translucent and soft.
  • Add the tomatoes, tamarind pulp and sugar.

  • Cover and cook until gravy is thick and oil separates on the sides of the pan.

  • Add the roasted bhindi/okra in the onion tomato gravy and mix well.
  • Cook for 5-7 minutes without covering the lid.
  • Add the slitted green chillies.

  • Yummy bhindi masala or okra masala is ready.

TIPS

  • Wash and dry Okra / Bhindi before cutting.
  • Okra should be absolutely dry before cutting, if not the slim liquid will make chopping messy.
  • Wash and dry Okra on a towel, and air-dry further for a few minutes.
  • Cut head and tail of bhindi and then cut into equal pieces.
  • 4 servings per container
  • Serving Size100 g
  • Amount per serving
  • Calories217
  • % Daily Value*
  • Total Fat11.6 g14.87%
  • Saturated Fat0.9 g4.5%
  • Trans Fat0 g
  • Polyunsaturated Fat3.5 g
  • Monounsaturated Fat6.4 g
  • Cholesterol0 mg0%
  • Sodium26.5 mg1.15%
  • Total Carbohydrate27.5 g10%
  • Dietary Fiber7.5 g26.79%
  • Total Sugars4.7 g
  • Protein5.8 g11.6%
  • Vitamin D (Cholecalciferol)0.4 IU0.05%
  • Calcium0.6 mg0.05%
  • Iron0.3 mg1.67%
  • Potassium0.4 mg0.01%
  • Vitamin A0.23 mcg0.03%

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