Bhindi Masala is a spicy, tangy blend of bhindi aka okra that is cooked in blend of aromatic spices and yogurt. Its served as a side with rice, roti, phulkas or naan is one of the restaurant favorites.
I have been slacking a bit this past month from cooking or clicking. Between falling sick, summer travel and family get together there was not much cooking going on. Finally getting ready for end of summer break and getting back into the school routine. Even still, for this post I had to make an effort to break form slacking and break out of the inertia. Having been to the farmers market this week I was super inspired with fresh veggies and fruits I had purchased.
Got these fresh, tender bhindi and vibrant red tomatoes from the farmer’s market this week and wanted to use it right away so decided to make some bhindi masala fry with some hot phulkas. Bhindi/okra or vendailai is one of our family favorites and kids just love the simple fried bhindi with salt and chilli powder. So wanted them to try this Bhindi fry and enjoy this as well.
This turned out very yumm and the taste of organic tomatoes and bhindi just took this dish to a different level.
I fried my slit bhindi on hot tava until the sliminess was gone. Let it rest till the masala is prepped. For the masala get the onion and tomatoes to cook in dry and whole masala for 10-15 mins. then add in the yogurt that will add to the tang. once the masala comes together add the fried bhindi and cook it the masala. Finally garnished with sliced ginger and chopped coriander.
I made this with less spice since I wanted the kids to enjoy the dish, so I served it with fried green chillies and sliced onions for myself and hubby. I just love to bite into the hot chilli and the crunch of onions.
Let’s look at the detailed recipe.
Okra | Bhindi Masala
- 2 nos Onions- sliced medium
- 2 nos Tomatoes – Sliced Medium
- 2 cups Bhindi – slit and sliced
- 2 Tbs Curd/yogurt
- 4 Tbs Oil
- 1/2 inch Ginger – sliced
- 2 tsp garam masala
- 2 tsp Cumin and Coriander powder
- 1 tsp chilli powder to taste
- 1 tsp Turmeric powder
- salt to taste
- Cilantro for garnish
- 1 tsp Fennel seeds – 2tsp
- 1 nos Javitri/mace
- 4 nos cloves
- 1/2 inch cinnamon
- In a pan or a tava add 2-3 tsp oil and saute the bhindi until 3/4 th cooked. Remove the bhindi on to a plate.
- In the same pan add the remaining oil and add in the fennel seeds. When it starts crackling add in all the dry masalas. Once aroma starts releasing…
- Add in the turmeric powder, salt and the sliced onion. Fry until soft. It takes about 2-3 minutes.
- Now add the sliced tomatoes to the mix and let it cook for 10 minute. At that point, oil starts releasing from the sides.
- Now add the other ground spices – Chilli powder, Cumin and Coriander powder, gram masala to the dish and stir well.
- Cook it for couple of minutes, stirring occasionally. Then add in the yogurt and mix well. Let it cook for couple of more minutes.
- Now add the fried bhindi and required salt combine to mix well for about another 10 minutes in med heat.
- Garnish with sliced ginger and chopped coriander. Serve with your choice of roti or rice.
- I like to fry the bhindi in oil first. It will make bhindi is cooked less slimy
- I sau·téd the bhindi on a tava with some oil. Do not add salt as it will start sweating.
- This bhindi masala pairs well with chapati, paratha or rice for a hearty meal.
- Make a vegan version by skipping the curd/yogurt.