Bhindi Recipe | Bhindi Masala Recipe | Simple Bhindi Masala Recipe in English

Bhindi masala, also known as okra stir-fry, is a beloved vegetarian dish in Indian cuisine. Its tender yet crunchy texture combined with aromatic spices makes it a delightful addition to any meal. This recipe brings out the natural flavors of okra while infusing it with a blend of spices that create a savory and satisfying dish. Whether served as a side or a main course with warm rotis or steamed rice, bhindi masala is sure to tantalize your taste buds and leave you craving more.

Bhindi Masala Recipe Ingredients:

500g bhindi (okra), washed, dried, and cut into 1-inch pieces
2 tablespoons oil (any cooking oil)
1 large onion, finely chopped
1 tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon coriander powder
4-6 Green Chillies (adjust to taste)
1/2 teaspoon garam masala
2 tsp Dry Coconut
Salt to taste
1 pinch Kasuri methi
Fresh coriander leaves for garnish

Bhindi Masala Recipe Instructions:

Note: Do not add water in Bhindi Recipe

Preparation of Bhindi:
- Wash the bhindi thoroughly and pat dry completely using a clean kitchen towel or paper towels.
- Trim the ends of the bhindi and cut them into approximately 1-inch pieces or as desired. Set aside.
Cooking Bhindi:
- Heat 1 tablespoon of oil in a large pan or kadhai over medium-high heat.
- Add the cut bhindi to the pan in a single layer. Fry the bhindi for about 8-10 minutes, stirring occasionally, until they are lightly browned and crisp. Remove the bhindi from the pan and set aside.
Preparing the Masala:
- In the same pan, add the remaining 1 tablespoon of oil.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add Green Chillies, Onion, Tomato, and dry coconut paste and cook for 5 minutes.
Seasoning:
- Add turmeric powder, coriander powder, garam masala, kasuri methi and salt to taste. Mix well and cook the spices for 2-3 minutes until they are well combined and aromatic.
Combining Bhindi with Masala:
- Add the fried bhindi to the pan and mix gently until all the bhindi pieces are coated well with the masala. Be gentle to avoid breaking the bhindi.
Finishing Touch:
- Cover the pan with a lid and let the bhindi masala cook on low heat for another 5-7 minutes, stirring occasionally. This helps the flavors to meld together.
Garnish and Serve:
- Once the bhindi is cooked through and tender, garnish with fresh coriander leaves.
- Serve hot with roti, paratha, or rice. You can also squeeze some fresh lemon juice over the bhindi masala before serving for an extra tangy flavor.

Enjoy your delicious homemade Bhindi Masala!

This recipe serves 4-5 people as a side dish. Adjust the spice levels according to your preference.

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