Bhindi Masala Recipe (Okra Masala)

Method16 steps · about 40 min

1. 1

   Step 1: Rinse bhindi very well under running water & drain them.

   Uses 250 g okra · running water for washing okra

2. 2

   Step 2: Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.

   Uses fresh okra rinsed well and drained

3. 3

   Step 3: Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.

   Uses okra wiped or air-dried to remove all moisture

4. 4

   Step 4: Heat 1½ tablespoons oil in a pan.

   Uses 1½ tbsp oil, first half

   
5. 5

   Step 5: Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At this stage they should be no more sticky & slimy after sauteing.

   Uses trimmed okra chopped into ¾-inch pieces · 1½ tbsp oil heated for okra sauté

   
6. 6

   Step 6: Transfer them to a plate and set aside.

   Uses okra sautéed 5–7 minutes until no longer sticky/slimy

   
7. 7

   Step 7: Add the remaining 1½ tbsp oil to the same pan, plus the optional extra ½ tbsp if needed. Add ½ tsp cumin seeds and let them splutter.

   Uses 1½ tbsp oil, remaining half · 0.5 tbsp oil · 0.5 tsp cumin seeds

   
8. 8

   Step 8: When they begin to splutter, saute onions (1 cup) and green chili (1) until they turn golden.

   Uses 1 cup onion · 1 green chili · cumin spluttered in remaining 1½ tbsp oil, optional extra ½ tbsp

   
9. 9

   Step 9: Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.

   Uses 0.75 tbsp ginger-garlic paste · onion and optional chili fried in cumin oil

   
10. 10

    Step 10: Then saute tomatoes (1 cup) with salt (0.5 tsp) until they turn soft and mushy.

    Uses 1 cup tomatoes · 0.5 tsp salt · paste sautéed about 2 minutes until aromatic

    
11. 11

    Step 11: Stir in red chili powder (½–1 tsp), turmeric (0.25 tsp), garam masala (¾–1 tsp) & coriander powder (0.75 tsp). Saute until the mixture leaves the sides of the pan.

    Uses 0.25 tsp turmeric · ½–1 tsp red chili powder · ¾–1 tsp garam masala · 0.75 tsp coriander powder · tomatoes and initial salt cooked until soft and mushy

    
12. 12

    Step 12: Pour 6 tablespoons (little less than half cup) water (6 tbsp) & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)

    Uses 6 tbsp water · powdered spices cooked into tomato base until mixture leaves pan sides

    
13. 13

    Step 13: Taste the thick cooked masala and add extra salt only (to taste) if needed. Stir in optional dried fenugreek leaves (0.5 tsp) and the reserved partly cooked sautéed okra.

    Uses 0.5 tsp dried fenugreek leaves · extra salt only to taste · spice base cooked with 6 tbsp water until thick · okra partly cooked earlier and reserved on plate

    
14. 14

    Step 14: Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.

    Uses sautéed okra returned with optional fenugreek and taste salt

15. 15

    Step 15: Open the lid and evaporate any excess moisture.

    Uses okra covered over low heat until cooked and slightly tender

16. 16

    Step 16: Garnish the cooked bhindi masala with optional chopped coriander leaves (2 tbsp) and serve with roti or rice.

    Uses 2 tbsp coriander leaves · excess moisture evaporated with lid open