Masala Bhindi

 “Bhindi” is the Hindi word for okra and “Masala” here refers to a sautéed base of aromatics like onions, garlic, ginger with the usual, spices and herbs.

Okra or Bhindi is one of the most consumed vegetable in Indian cuisine. Bhindi has immense health benefits. In South India, it is added to sambhar, curries, stew, etc.

This is a delicious bhindi masala recipe that I often make and is a punjabi recipe of a semi-dry spiced okra curry – best savored with some soft phulka or roti. 

🍒Preparation Time- 20 mins

🍒Cooking time- 25 mins

🍒Total Time-45 mins

🍒Cuisine- North Indian

🍒Servings- 3

🍒Ingredients-

Lady's finger (Bhindi)- 250 gms

Oil- 4tbsp

Mustard seeds- 1/2 tbsp

Cumin seeds- 1/2tbsp

Hing- 1 pinch

Green chili- 2-3

Ginger + Garlic paste- 1 tbsp

Curry leaves- 5-6

Chopped onions- 1 cup

Besan- 2 tbsp

Turmeric powder- 1/2 tbsp

Fennel seeds (saunf) - 1/2 tbsp

Salt- 1/2 tbsp

Red chili powder- 1 tbsp

Coriander powder- 2 tbsp

Garam masala- 2 tbsp

Dried mango powder (amchur) - 1 1/2 tbs

Fresh coriander leaves for garnishing 

🍒Method-

Wash bhindi properly and clean it with kitchen towel, and let it dry completely 

Cut them into small round pieces and transfer it into a bowl.

Now add besan, turmeric powder, red chili powder, coriander powder and amchur powder into bhindi and mix it well.Keep it aside 

Heat oil in a pan and add mustard + cumin seeds, curry leaves, hing. Let it splutter 

Now add chopped onions, salt and saunf. Saute it 

Once onions gets translucent, add marinated bhindi and stir it

Cook it for 10-15 mins on low to medium flame 

Switch off the flame and transfer it into a bowl 

Garnish it with fresh coriander leaves 

                           

Masala Bhindi is ready to serve with phulkas or parathas