Bhindi Masala / Spicy Okra
I have said before, that bhindi / okra is one of the commonly cooked vegetables at home. Everyone likes it, and it is always a good addition to a whole Indian meal. Since it is such a versatile vegetable, you can cook it in several different ways. And if you are not a big fan of bhindi by itself as a vegetarian dish, you could always dunk in a handful in meat stews, soups or sambar simply for its health benefits.
Here is another commonly prepared dish in India – bhindi masala. I am sure everyone cooks it their own way, some with more spices, some with less; and surely everyone chops their okra differently! I made this a while ago along with the Bidari paratha. It has been pending since. The combination was simple and delicious. It also goes well with roti, rice and dal.
Firstly ensure that you have good fresh okra. I have explained method to select good Okras here…
Wash them thoroughly and let it dry completely before you begin to chop them. His helps in avoiding the sticky mess. You can pat them dry with a cloth or kitchen towel.
Drizzle some oil in a pan and fry the bhindi till lightly browned on some sides.
Lastly add the fried bhindi and salt, mix well and cook for a 1- 2 minutes. Okra cooks fast. A good stir and couple of minutes is more than enough. Check if you are comfortable with the bite, or you can let it fry for a few more seconds.
200gms Bhindi/Okra – washed and wiped with a cloth or a kitchen towel. Chop into big pieces when completely dry.
½tsp Cumin seeds
2 medium Onions- sliced
1 ½ tsp Coriander powder
1 tsp Chilli powder
½tsp Haldi/Turmeric powder
½tsp Garam masala powder
1½ tblsp Ginger garlic and chilli crushed – (½’ ginger, 2 pods garlic and 1 red chilli)
1 medium Tomato- chopped
Coriander leaves- for garnish
Salt to taste
- In a non-stick pan, drizzle some oil and fry the bhindi till light brown and keep aside.
- In the same pan pour around 1-2 tblsp oil and when the oil is hot put the cumin seeds and once it starts to splutter add the onions and fry till it turns translucent.
- Add the powders and ginger garlic and chilli mix. Sauté for around 2-3 minutes. Then add the tomato and fry well.
- Lastly add the fried bhindi and salt mix well. Stir-fry on medium flame and keep tossing in between. Add the coriander leaves and switch off flame. Serve hot with bidari paratha or puri.