Bhindi Masala is a very popular North Indian dish made using Okra, Onion, tomatoes, and spices. This semi-dry curry is super easy to make, made using basic ingredients, and comes together in under 30 minutes. It’s vegan and gluten-free too.
About This Recipe
Bhindi which is also known as Okra or Lady’s Finger is a very popular Indian vegetable. It’s almost everyone’s fav and a combination of Dal, Roti, and Bhindi Sabzi is comfort food for many. There are several ways to make it but this Bhindi Masala is the most popular one.
Bhindi Masala is a semi-dry curry made using okra, onion, tomatoes, and spices. The recipe is simple, easy to follow, and is made using basic pantry staples. It’s also vegan and gluten-free and comes together in 30 minutes.
Bhindi has many health benefits and including it your everyday diet is a great idea. Although it is not very popular in the US yet, it is gaining traction, and looking at its repertoire as a healthy low-cal vegetable, it is no surprise that people in the US will make it a part of their diet soon.
You can find bhindi in whole food or trader joes. Indian stores almost always carry them, so look out for the nearest Indian store and get yourself a bag.
This Bhindi Stir Fry is,
- Gluten Free
- Easy + Quick
- Is a 30 minute affair
To make Bhindi Masala, you will need Bhindi, Onions, Tomatoes, Ginger, Garlic, Cumin Seeds, Coriander powder, Kashmiri Red Chilli Powder, Turmeric Powder, Salt and Dry Mango Powder.
You can cut the Bhindi either in roundels or straight, whichever way you like to eat it.
The addition of dry mango powder really enhances the tastes and adds that twist of tanginess to the dish.
I always use Kashmiri Red Chilli Powder in my cooking. It gives a nice color to the dish without making it too spicy.
If you do not have dry mango powder, you can add some lemon juice instead.
How to make Bhindi Masala?
Heat 2 tbsp oil in a pan. You can use any oil of your choice. I mostly use mustard oil or peanut oil.
Add the bhindi and fry for 6-8 minutes until slightly crisp.
Add the remaining oil in the pan. Now add cumin seeds and let them crackle for a few seconds.
Add onion and fry until they turn pinkish in colour.
Add ginger and garlic and fry for 2 minutes.
Now add tomato and fry for 3-4 minutes until they are mushy.
Add bhindi, coriander powder, turmeric powder, red chilli powder and salt.
Cover the pan and cook for 8-10 minutes on low heat. Open the lid and fry for 2-3 minutes until all the moisture evaporates. Add dry mango powder and fry for another minute.
Frequently Asked Questions
You can just skip the onion and garlic in this recipe and follow the other instructions given below.
1) Always pat dry the Bhindi after washing and before chopping it to make sabzi. If you chop it directly after washing it, it will turn out to be slimy.
I mostly try to wash it a day before cooking. After washing, I just spread it on a kitchen towel and let it dry overnight. Then wipe each bhindi with a kitchen towel and cut it.
If you are pressed with time, you can wash the bhindi and wipe it clean using a kitchen towel before chopping.
2) Frying the bhindi in oil before adding it to the masala also reduces the sliminess.
3) Use a sharp knife to chop the bhindi. When chopped with a blunt knife, it will become more sticky.
4) Bhindi needs a little oil to cook. Do not skip on oil while cooking it.
5) Adding some lemon juice while cooking bhindi also helps to reduce the sliminess.
You can fry peeled and chopped potatoes, just like Bhindi, and keep it aside. Later, add it with the Bhindi and cook in the masala.
Pro Tips by Neha
Choose young, tender bhindi with small pods. Larger pods have large seeds which are difficult to digest.
Wipe the bhindi well before chopping them.
Fry the bhindi in oil first. It will make sure all the excess water is absorbed and bhindi is cooked yet not slimy.
You can add aloo to this dish and make it Aloo Bhindi Masala.
You can also add some besan to this recipe and make it even tastier.
Make a Jain version by skipping onion and garlic.
This sabji can be served for lunch or dinner along with Dal and Roti. It also a great option to pack for lunch box.
Bhindi Masala will last in the fridge for about 3 to 4 days, when stored properly in an air tight container. Reheat only the amount you want to eat, otherwise it will decrease its shelve life.
You can either heat it in a pan or microwave until nice and warm, before serving.
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Bhindi Masala Recipe
- 5 tbsp Vegetable Oil
- 500 g Bhindi/ Okra (Chopped)
- 1 tsp Cumin Seeds
- 1 cup Onion (Chopped)
- 1 tsp Ginger (Grated)
- 1 tsp Garlic (Minced)
- 1 cup Tomato (Chopped)
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- Salt to taste
- 1 tsp Dry Mango Powder
- Wash the bhindi and wipe each one nicely.
- Cut into small pieces.
- Heat 2 tbsp oil in a pan.
- Add the bhindi and fry for 6-8 minutes on medium high heat until slightly crisp.
- Remove the fried bhindi on a plate.
- Add the remaining oil in the pan.
- Add cumin seeds and let them crackle for a few seconds.
- Now add onion and fry until they turn pinkish in colour.
- Add ginger and garlic and fry for 2 minutes.
- Add tomato and fry for 3-4 minutes until they are mushy.
- Now add bhindi, coriander powder, turmeric powder, red chilli powder and salt.
- Cover the pan and cook for 8-10 minutes on low heat.
- Remove the cover and increase the heat to high.
- Fry for 2-3 minutes until all the moisture evaporates.
- Add dry mango powder and fry for another minute.
- Serve hot with phulka or paratha.