Bhindi Masala
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Ingredients (Serves 3–4)
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500 g bhindi (okra) – washed, dried, and cut into 1-inch pieces
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2 medium onions, finely chopped
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2 medium tomatoes, finely chopped
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2–3 green chilies, chopped (optional)
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1 inch ginger, grated
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3–4 garlic cloves, minced
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2–3 tbsp oil
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Salt to taste
Spices:
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½ tsp turmeric powder
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1 tsp red chili powder
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1 tsp coriander powder
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½ tsp cumin seeds
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½ tsp garam masala
Instructions
1️⃣ Prepare the bhindi
1. Wash bhindi thoroughly and pat dry completely (important to avoid sliminess).
2. Cut off the tops and tails and slice into 1-inch pieces.
2️⃣ Fry the bhindi (optional for less slime)
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Heat 1–2 tbsp oil in a pan.
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Add bhindi and sauté on medium-high heat for 7–10 minutes until lightly crispy.
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Remove bhindi and set aside.
3️⃣ Cook the masala
1. In the same pan, add 1 tbsp oil.
2. Add cumin seeds, let them splutter.
3. Add onions → sauté until golden brown.
4. Add ginger, garlic, and green chilies → sauté 1–2 minutes.
5. Add tomatoes, turmeric, chili powder, coriander powder, salt → cook until tomatoes soften.
4️⃣ Combine and cook
1. Add sautéed bhindi back into the pan.
2. Mix gently so the bhindi is coated with the masala.
3. Cover and cook on low heat for 5–7 minutes.
4. Sprinkle garam masala on top and stir gently.
Serving
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Serve hot with roti, paratha, or steamed rice.
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Optional: squeeze a little lemon juice for extra tanginess.
💡 Tips to avoid slimy bhindi:
1.Dry bhindi thoroughly before cutting.
2.Cook on medium-high heat without overcrowding the pan.
3.Avoid stirring too much while cooking.