Charisma’s Very Tasty Bhindi Masala
Bhindi Masala, also known as spiced okra, is a beloved Indian dish bursting with vibrant flavors and textures. This recipe delivers a perfect balance of earthy, spicy, and tangy notes, enhanced by the natural nuttiness of okra. The sautéed onions and a blend of Indian spices add depth and aroma, while the tomatoes bring a subtle tanginess that ties the dish together beautifully.This dish is both nutritious and versatile. It pairs wonderfully with warm rotis, parathas, or a simple bowl of steamed rice, making it an excellent choice for everyday meals or special occasions. Whether you're an okra enthusiast or looking to try a new vegetarian dish, this Bhindi Masala recipe is a must-try that guarantees satisfaction with every bite.
Equipment
- Wok or Deep Frying Pan: Essential for frying the okra and preparing the masala. Its wide surface ensures even cooking.
- Spatula or Wooden Spoon: To stir-fry the ingredients and mix them without breaking the okra.
- Knife and Cutting Board: For chopping the okra, onions, tomatoes, and green chilies.
- Mixing Bowl To hold the chopped okra before frying.
- Plate To temporarily set aside the sautéed onion and chili mixture.
- measuring spoons For accurately adding spices and oil.
Ingredients
- ½ kg okra bhindi
- 2½ tbsps coriander powder
- ½ tsp red chili powder
- 1 tsp turmeric powder
- 2 medium green chilles chopped
- 4 medium tomatoes chopped
- 2 tbsps cumin seeds
- 2 tsps mustard seeds
- ½ cup oil to fry the ladyfinger
- 1½ tsps salt
- 4 tbsps oil for seasoning
- 4 medium onions chopped
Instructions
- Heat the oil in a wok. Once hot, toss in cumin and mustard seeds. Allow to splutter.
- Once the spluttering stops, add green green chilis and onions. Stir-fry on medium heat until browned. Remove from the heat and keep aside in a plate.
- Pour ¼ cup of oil in the same wok. Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty.
- Remove the okra from the heat, once fried and lightly browned.
- Add the sautéed onion mixture back into the the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
- Now, add all the masala (spice) powders and mix well. Allow to cook for 5 minutes.
- Add the chopped tomatoes, mix well, and cover the wok. Allow the flavors to blend well and the tomatoes to cook until softened. This takes about 7 minutes.
- Uncover, add salt, and mix well. Allow to cook for 2 minutes on medium heat.
- Remove from the flame and serve hot with rotis.
- Enjoy!
Notes
Cooking Tips:
- Make sure to dry the okra thoroughly after washing to prevent it from becoming slimy during cooking.
- Stir-frying the okra separately before adding it to the masala helps retain its texture.
Flavor Enhancements:
- Sprinkle a bit of garam masala toward the end of cooking for extra flavor.
- Add a squeeze of lemon juice before serving for a zesty finish.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for the best results.
Nutrition
Calories: 222kcalCarbohydrates: 7gProtein: 2gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gSodium: 446mgPotassium: 248mgFiber: 3gSugar: 1gVitamin A: 504IUVitamin C: 15mgCalcium: 79mgIron: 2mg
Tried this recipe?Let us know how it was!
