Bhindi Masala | How to make Bhindi Masala

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ByDrashti Dholakia
Created on 25th May 2017
  • Bhindi Masala, How to make Bhindi Masala
Bhindi Masalaby Drashti Dholakia
  • Bhindi Masala | How to make Bhindi Masala (8 likes)

  • 0 reviews
    Rate It!
  • By Drashti Dholakia
    Created on 25th May 2017

About Bhindi Masala

Bhindi Masala is a popular sabzi from North Indian cuisine. This sabzi can be made in many ways – with gravy, with a semi-dry gravy or can also be completely dry. The recipe which we are sharing has a semi-dry gravy. But do check our notes section for more variations to this sabzi. This is a simple and an easy-to-make recipe, except you need to take care while handling bhindis. Make sure bhindis are completely dry before chopping. Otherwise they would turn out to be sticky.

Bhindi Masala, a marvellous creation to spice up your day. Bhindi Masala is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingBhindi Masala is just too tempting. This amazing recipe is provided by Drashti Dholakia. Be it kids or adults, no one can get away from this delicious dish. How to make Bhindi Masala is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Bhindi Masalaby Drashti Dholakia. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Bhindi Masala is just the appropriate recipe to serve as many as 2. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time20mins
  • Cook Time35mins
  • Serves2People
Bhindi Masala

Ingredients to make Bhindi Masala

  • 150 grams bhindi/okra/lady finger
  • 1 onion, finely chopped
  • 2 medium sized tomatoes, finely chopped
  • 3 tablespoon oil
  • 1 broken dry red chili, deseeded
  • ½ teaspoon cumin seeds
  • 1 green chilli, finely chopped or cut into 2 pieces
  • an inch piece of ginger, grated
  • 3 garlic cloves, finely chopped
  • ¼ teaspoon red chili powder/lal mirch powder
  • ¼ teaspoon turmeric powder/ haldi powder
  • ¼ teaspoon garam masala powder
  • ½ teaspoon coriander powder/dhania powder
  • ½ teaspoon cumin seeds powder/jeera powder
  • 1 tablespoon curd/dahi
  • Salt to taste

How to make Bhindi Masala

  1. Soak bhindis in a bowl of water with a pinch of salt for about 5-10 minutes. This will help clean all the dirt from the bhindis. Remove bhindis from water and wipe them well with a clean kitchen towel. Make sure bhindis are completely dry b
  2. Trim the ends and cut the bhindis. We have slit them diagonally. You may cut the bhindis into 2 parts or make small pieces, choice is yours.
  3. Heat 1 tabelspoon oil in a non-stick pan. Add the bhindis and saute till they are completely cooked. Keep stirring occasionally. Bhindi will change its colour and will become soft. Transfer to a plate and keep aside.
  4. Add the remaining 2 tablespoon oil to the same pan. Then add dry red chilly and cumin seeds. Once it splutters, add green chilli and onions and sprinkle some salt over it.
  5. Saute for 2-3 minutes and then add ginger and garlic, mix well and let it cook till the onions turn translucent and their raw smell goes away.
  6. Now add tomatoes and cook till the tomatoes turn soft.
  7. Add all the spice powders – jeera powder, dhaniya powder, turmeric powder, red chili powder, garam masala powder, salt and mix well. Cook till oil starts separating from the onion-tomato-spice mixture.
  8. Now add curd to the gravy and mix well.
  9. Add the sauted bhindi to the gravy. Mix well and let it cook for about 1-2 minutes.
  10. Remove from flame and transfer to a serving bowl.
  11. Serve this spicy Masala Bhindi hot with phulka rotis/parathas.
My Tip: • If you prefer more gravy, you may add more curd and little water to the gravy. Add water at the same time where we have mentioned to add curd.

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