How to Cook Perfect Okra Masala / Bhindi Masala

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Okra Masala / Bhindi Masala. Bhindi Masala - Indian style okra stir fry cooked with onion, tomatoes and spices! This vegan and dish is easy to make & pairs well with bread of choice! Okra or bhindi as it's called in Hindi is a very popular vegetable in India.

Okra Masala / Bhindi Masala

Bhindi masala is a healthy dish made of okra, spices, onions & tomatoes. This semi dry curry made with ladies finger or okra goes very well with rice or roti. Okra is cooked in many ways in Indian cuisine. You can have Okra Masala / Bhindi Masala using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Okra Masala / Bhindi Masala

  1. It's 200 grams of Okra ladies finger /.
  2. Prepare 2 of tomato.
  3. You need 1 of onion.
  4. You need 1 of green bell pepper.
  5. It's of coriander leaves chopped.
  6. Prepare 1 tsp of cumin seed.
  7. It's of salt.
  8. It's 2 of green chillies.
  9. Prepare 1/2 tsp of ginger garlic paste.
  10. It's 4 tbsps of oil.
  11. You need of water.
  12. You need 2 tbsps of cumin seed.
  13. You need 2 tbsps of fenugreek methi /.
  14. It's 2 tbsps of coriander seed.
  15. Prepare 2 tbsps of black peppercorn.
  16. Prepare 8 of chillies dry red.
  17. You need 1 of bay leaf tej / patta.

It usually is a veggie side served as a part of a meal, served with dals and curries. It can be served as simple side cooked with just onions, or cooked in a sauces. Bhindi Masala is a delicious, easy to make vegetable dish. This is a North Indian style recipe with just perfect blend of spices.

Okra Masala / Bhindi Masala instructions

  1. Wash and chop the vegetables. Cut the okra into straight elongated strips and cut the tomatoes,onion and bell pepper into julienne..
  2. Take a kadaai, keep it on medium - high heat and dry roast the ingredients given under garam masala. Roast it until you get a nice aroma. Take off from heat and transfer this to a blender. Cool them and then grind it to a fine powder. You can use this powder for other types of sabzis and if stored porperly, it will last up to 1 month..
  3. In the same Kadaai, keep it on medium heat, add 4 tbsps of oil, add jeera and allow it to crackle. After this add the onion and green chillies and saute them until they become translucent..
  4. Then add the okra, bell pepper and tomatoes..
  5. Saute them until okra, bell peppers and tomatoes are tender. Then add 3 tbsps of prepared garam masala, salt, ginger-garlic paste and a pinch of turmeric. Saute them and sprinkle little water so that they combine together..
  6. Take off the heat and transfer this to a serving dish. Garnish with chopped coriander leaves..

Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy. See the recipe for Bhindi Masala (North Indian Okra Stir-Fry) ??Ariana Lindquist. Along with tandoori breads, there are curries and stir-fries, such as this quick dish of crisp-fried okra flavored with garam masala, coriander, chiles, and onions, which was served to us by Sunder Singh Sorot, the chef-owner. This bhindi masala recipe comes close to the bhindi masala dry sabzi served in restaurants.