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9/5/13 bhindi masala: step by step bhindi masala recipe

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bhindimasala easy bhindi masala step by step

recipe

by dassana
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www.vegrecipesofindia.com/bhindi-masala/ 2

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heres another bhindi recipe often made at home bhindi masala. most of the recipes that i make at home are easy

and simple to make.

so is this bhindi masala which is a semi dry curry. i dont make curried versions of bhindi as no one eats them

bhindi or okra is one favorite veggie at home, after gobi and arbi. all the folks prefer dry or semi dry version of any sab

with bhindi.

189
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most of the times, i end up making thebhindi do pyaazaor my momsbhindi bhaji. sometimes i also make thebharwan

(stuffed) bhindior the kurkuri bhindiorbhindi aloo. like all other dry bhindi dishes, even this bhindi masala is best serve

with soft phulkas or chapatis and a cucumber raitaor veg raita by side. they also go well as a side dish with some rice-

dal or any rice-curry combo.

i still have to try making bhindi with yogurt. long time ago i has such a bhindi dish in a restaurant and it was fab. this

bhindi masala recipes uses the typical punjabi onion-tomato base with the regular punjabi masalas/spice powders.

i usually add kasuri methi to most of the north indian food that i make at home. adding kasuri methi is optional in this

dish. but if you want a restaurant type bhindi masala, then do add some kasuri methi.
http://www.vegrecipesofindia.com/cucumber-raita-recipe/http://www.vegrecipesofindia.com/aloo-bhindi-recipe-authentic-recipe-for-aloo-bhindi-fried-aloo-bhindi/http://www.vegrecipesofindia.com/crispy-okra-fry-recipe-crisp-bhindi-fry/http://www.vegrecipesofindia.com/bharwan-bhindi-stuffed-okra-no-onion-no-garlic-recipe/http://www.vegrecipesofindia.com/bhindi-bhaji-recipe/http://www.vegrecipesofindia.com/bhindi-do-pyaza-okra-with-onions-recipe/


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step by step bhindi masala recipe:

rinse the bhindi (okra) well. spread them on a thali and let them dry on their own. i do this technique to dry the bhindi

instead of wiping each one with a kitchen towel. when they are dry, then chop them in one or two inch peices. heat oil

and add the bhindi.

saute them in oil, till they are cooked. remove and keep aside. by the way, frying or sauting the bhindi in oil minimizes

the sliminess and stickyness.

in the same pan, add some more oil. add onions and fry them till they are translucent.


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add the crushed ginger-garlic or ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic disappears.

add the tomatoes and saute till they become soft and mushy.


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now add all the dry spice powders red chilli powder, turmeric powder, coriander powder, garam masala powder and

dry mango powder.

stir and saute for a couple of seconds. lastly add the fried bhindi, crushed kasuri methi and salt. stir the whole mixture

well. cook the bhindi for 2-3 minutes.


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serve bhindi masalahot garnished with rotis, phulkas or naan.
http://www.vegrecipesofindia.com/naan-recipe-without-yeast/


8/17



bhindi masala recipe details:

4.8 from 6 reviewsbhindi masala

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Like 107 21 TweetTweet 3

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

bhindi masala a semi dry lightly spiced north indian curry made with

okra.

Author: dassana

Recipe type: sideCuisine: north indian

Serves: 3-4 servings

Ingredients

200-250 gms bhindi/okra1 medium size onion, chopped

2 medium size tomatoes, chopped

inch ginger and 2-3 garlic, crushed or made to a paste in amortar-pestle or or ginger-garlic paste

1 tsp coriander powder

or tsp red chili powder tsp turmeric powder

tsp punjabi garam masala powderor any good garam masala

powder

tsp amchur powder/dry mango powdersalt as required

2 tbsp oil for frying the bhindi

1 tbsp oil for frying the onion-tomato masala1 tsp kasuri methi/dry fenugreek leaves crushed (optional)

Instructions1. rinse the bhindi well in water.

2. dry them on a large plate on their own or wipe with a kitchen towel.3. remove the base and stalk while chopping the bhindi.

4. chop into 1 or 2 inch pieces.

5. heat 2 tbsp oil in a kadai/wok or pan.6. add the bhindi and saute till they are completely cooked.

7. you will have to keep an eye on them and stir in between many times.

8. taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they

are cooked.9. all the oil will be used up. so add 1 tbsp oil to the same pan.

10. add chopped onions and fry till they become translucent.

11. add the ginger-garlic paste and saute for a minute or t ill the raw aroma of the ginger-garlicdisappears.

12. add the chopped tomatoes and saute till the tomatoes are soft and mushy.

13. if the tomato mixture becomes too dry add about or cup water and cont inue to c ook.14. all the above c ooking is done in a open pan and you dont need to cover the pan with the lid.

15. add all the dry spice powders one by one.

16. stir well and saute for a minute.17. add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats

the bhindi well.

18. cook for 2-3 minutes. stir in between.

19. serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied withchapatis, rotis or naan.

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{ 26 comments read them below or add one}

Karuna Raju June 26, 2013 1

Hi, I tried it out this morning, it came out very nicely, enjoyed with rotis. Thanks

Reply

dassanaJune 26, 2013 2

thanks karuna

Reply

reenazabeen June 26, 2013 3

Bhindi Fry or

Kurkuri Bhindi

Recipe Crispy

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dhaba style recipe

pap aya halwa step

by st ep p apaya

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vrat ke aloo aloo

recipe for fasting

aloo gobi matar

recipe how to

make aloo gobi

matar

chana dal fry, how

to make chana dal

recipe

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or okra coconut

curry

Indian Mix

Vegetable Recipe

chana masala how

to make chana

masala recipe
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11/17



I love Indian food for that I am very interest for all kind of good food . I am also good cook.

So I am looking some special food recipes .

Thanks

Reena Zabeen .

Reply

Anahita June 11, 2013 4

I tried this recipe yesterday and it turned out delicious! Many thanks.

Reply


thanks anahita

Reply

Geetha June 7, 2013 6

your recipes are very good

thanks

geetha

Reply


thanks geeta

Reply

Madhura June 4, 2013 8

not yet tried. but looks delicious

Reply

Kevin June 3, 2013 9

Hello,

I loved the recipe! It was my first attempt at cooking Indian food and it turned out well. I was unfamiliar with

several of these spices and was uncomfortable adjusting the spices so I followed the recipe to the letter.

Question: What would I add to create some heat to this recipe? Of course, I could add Cayenne Pepper powde

but what Indian spice would be added to be consistent with the recipe?

Tks

Reply


thanks kevin for the feedback. with a lot of indian cooking, you will get an idea of how the spices work

and in which manner they contribute to the dish. to add heat, generally red chili powder or even green

chilies are used. a paste of ginger-garlic also adds some warmth. also garam masala powder adds heat to
http://www.vegrecipesofindia.com/bhindi-masala/#comment-85947http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/bhindi-masala/#comment-85936http://www.vegrecipesofindia.com/bhindi-masala/#comment-85936http://www.vegrecipesofindia.com/bhindi-masala/#comment-86519http://www.vegrecipesofindia.com/bhindi-masala/#comment-86519http://www.vegrecipesofindia.com/bhindi-masala/#comment-88158http://www.vegrecipesofindia.com/bhindi-masala/#comment-88158http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/bhindi-masala/#comment-88155http://www.vegrecipesofindia.com/bhindi-masala/#comment-88155http://www.vegrecipesofindia.com/bhindi-masala/#comment-89570http://www.vegrecipesofindia.com/bhindi-masala/#comment-89570http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/bhindi-masala/#comment-89528http://www.vegrecipesofindia.com/bhindi-masala/#comment-89528http://www.vegrecipesofindia.com/bhindi-masala/#comment-95531


12/17



the dish. so adjusting these spices and increasing them a bit will add more heat. however if added too

much they can spoil the balance of flavors in this dish.

Reply

Disha April 13, 2013 11

Hi,

Would like to try your receipe. Could you tell me how much of ginger and garlic is needed? I cant find it in the

ingredients list.

Many thanks..

Reply

dassanaApril 13, 2013 12

you can use 1/2 inch ginger and 2-3 garlic and crush in mortar and pestle or 1/2 or 3/4 tsp ginger-garlic

paste.i will update the post.

Reply

AmitApril 12, 2013 13

Superb! Ive just tried it. Cant wait to make Bhindi Masala once again.

Cheers!

Amit

Reply


thanks.

Reply

sulochana April 8, 2013 15

Your bindhi subji was yum,

Reply

umesh April 6, 2013 16

my favorate subji.thank you.

Reply

Renuka April 4, 2013 17

Hi Dassana,

lovely pictures.

any tip to maintain the green color of bhindi in subzi

my method of preparing it is frying the onion masala and then putting bhindi to it still the whole is done..earlier I

used to cover the veggie with thali but then someone told me this makes the bhindi colour dull green and sticky

toohelpful to some extent but not fully

urs is a two step method but may be successfulneeds to be tried.
http://www.vegrecipesofindia.com/bhindi-masala/#comment-59709http://www.vegrecipesofindia.com/bhindi-masala/#comment-60580http://www.vegrecipesofindia.com/bhindi-masala/#comment-60580http://www.vegrecipesofindia.com/bhindi-masala/#comment-61430http://www.vegrecipesofindia.com/bhindi-masala/#comment-61430http://www.vegrecipesofindia.com/bhindi-masala/#comment-63224http://www.vegrecipesofindia.com/bhindi-masala/#comment-63224http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/bhindi-masala/#comment-63172http://www.vegrecipesofindia.com/bhindi-masala/#comment-63172http://amitayre.com/http://www.vegrecipesofindia.com/bhindi-masala/#comment-63639http://www.vegrecipesofindia.com/bhindi-masala/#comment-63639http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/bhindi-masala/#comment-63371http://www.vegrecipesofindia.com/bhindi-masala/#comment-63371http://www.vegrecipesofindia.com/bhindi-masala/#comment-85947


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Reply


thanks renuka. generally, in vegetables if they are blanched the green color is preserved. i will never think

of blanching okra though. sauting or stir frying in oil does preserve the green color, unless the okra is not

browned too much. adding any acidic substance also makes the green color dull so avoid adding lemon

juice or vinegar to the veggies if you want a green color.

sometimes even i cover the pan with a lid for some bhindi recipes. if there is enough sourness in the masala

the stickiness gets reduced. i even add kokum sometimes to bhindi. you can try this recipe. its easy andthere is no stickiness in the bhindi.

btw, i made matar kulcha a few days back. i wanted a typical delhi street food style matar kulcha, hence

adapted from nita mehta cookbook. both the matar as well as the kulcha were awesome. i will post the

recipes of both in some days.

Reply

JananiApril 4, 2013 19

wow lovely chunk of ladys finger loving it.

Reply

Nisa HomeyApril 3, 2013 20

This my daughters fav, and lovely pictures as alwayslove the new lookespecially the header. kudos to

both of you.

Reply

PavithraApril 3, 2013 21

Looks great, easy peasy and healthy recipe!!

I love the whole okra shot in specific, the precision is perfect.

Reply


thanks pavithra

Reply

Vasundhara April 3, 2013 23

Hi Dassana,

Lovely pictures and presentation as well.. Yesterday only i did this.. Only variation is i grinded onion and tomate

along garlic,ginger and few aniseeds just to give some variation and then as mentioned in your receipe all the spic

powders..

Will try this also for sure.. Keep posting and you are doing a absolute awesome job

Reply


thanks vasundhara. even ground aniseeds add a lot of flavor.
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Reply

PritiApril 3, 2013 25

Its one of my fav too and I do almost same way ..have in my draft to post too

Reply

PallaviApril 3, 2013 26

I love bhindi, in any form!My Father dislikes it and would never eat any I was happy, I got his share too!

Its been a while since i made bhindi-anything, guess it will be on the menu this week!

Reply

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Bhendi Masala (vegetable ladyfinger gravey)

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