Bhindi Masala Recipe
Servings: 4 people
Calories: 192kcal
It is a spicy preparation of Okra which goes very well with any Indian bread or Rice and Dal.
Print Recipe
Ingredients
- 4 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
Instructions
- Wash the bhindi and wipe each one nicely.
- Cut into small pieces.
- Heat 1 tbsp oil in a pan.
- Add the bhindi and fry for 6-8 minutes until slightly crisp.
- Remove the bhindi in 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 al the moisture evaporates.
- Add dry mango powder and fry for another minute.
- Serve hot with phulka or paratha.
Notes
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 some more water to this dish and make it a Masala Bhindi Gravy.
Bhindi masala is vegan too so all the vegan followers can have this delicious dish without any restraint.
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 more tastier.
Make a jain version by skipping onion and garlic.
Nutrition
Calories: 192kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 25mg | Potassium: 570mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1425IU | Vitamin C: 38.7mg | Calcium: 124mg | Iron: 1.8mg