Description
Bhindi Masala is a flavorful North Indian dish made with tender okra cooked in a blend of aromatic spices and tomatoes. This stir-fried vegetable dish is fragrant, mildly spiced, and perfect as a side with rotis, paratha, or rice. The combination of spices including amchur (dried mango powder) adds a tangy kick, balancing the earthiness of the bhindi for a delicious and healthy meal option.
Ingredients
Units
Scale
Bhindi Preparation
- 2.5 tablespoons oil, divided
- 500 grams bhindi (okra), chopped into rounds
Spice Tempering and Masala
- 1 teaspoon cumin seeds
- 1 medium red onion, chopped
- 1 inch ginger, chopped
- 1 green chili, chopped (or more to taste)
- 2 medium tomatoes, chopped
- 1.5 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon amchur (dried mango powder)
- 1/4 teaspoon red chili powder (or to taste)
- 3/4 teaspoon salt (or to taste)
- Garam masala (to sprinkle)
- Ginger julienne (for garnish)
Instructions
- Prepare Bhindi: Wash and pat dry the bhindi thoroughly with a paper towel to reduce sliminess. Remove heads and tails, then chop into rounds. Set aside.
- Cook Bhindi: Heat 1 tablespoon oil in a pan on medium heat. Add the chopped bhindi and cook for 10 minutes, stirring often, then reduce heat to low and cook for another 5 minutes until mostly cooked and sliminess is reduced. Remove from heat and transfer bhindi to a bowl.
- Sauté Spices: In the same or another pan, heat remaining 1.5 tablespoons oil on medium. Add cumin seeds and let them sizzle for a few seconds.
- Cook Onions and Aromatics: Add chopped onions and sauté for 2-3 minutes until soft. Add chopped ginger and green chili, cooking for 1 more minute.
- Add Tomatoes and Spices: Stir in chopped tomatoes and cook for around 4 minutes until soft and mushy. Add coriander powder, turmeric, amchur, red chili powder, and salt, mixing well. Add one tablespoon water to prevent spices from burning and stir thoroughly.
- Combine Bhindi with Masala: Add the cooked bhindi back to the pan and mix well. Cook on low-medium heat for 5 minutes uncovered to allow flavors to blend.
- Finish and Serve: Sprinkle garam masala on top. Garnish with ginger julienne if desired. Serve hot with rotis, paratha, or rice.
Notes
- If amchur (dried mango powder) is unavailable, substitute with a squeeze of fresh lemon juice added at the end before serving for the tangy flavor.
Nutrition
- Serving Size: 1 serving (approximately 150 grams)
- Calories: 140 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
