Bhindi masala recipe, a yummy vegetable curry made using bhindi and is commonly a punjabi dish usually served along with chapathi or phulka.
Bhindi is liked by some and disliked by some but I would advice not to leave any veggie as every vegetable has its own health benefits and taste.
I have already shared another bhindi recipe on the blog that is bhindi ki sabji which is made in a similar way to this recipe but I have not added any tomatoes in bhindi ki sabji.
Bhindi can be made in various varieties and never forget to include this veggie in our daily diet as it gives us number of benefits like it helps in digestion, promotes eye vision, strengthens immunity, lowers blood pressure, controls diabetes etc…
Bhindi masala is a very popular bhindi recipe in the north indian regions like delhi and punjab where it is often served with phulka. It is easily available in India during monsoons or winters and it is not difficult to find this veggie.
It is easily available in all the hyper markets and one needs to be very careful in choosing the bhindi or okra.
Okra is other wise called as Ladies finger in common terms and it is a widely used vegetable in India.
However, one cannot make any snacks related recipe using this amazingly beneficial vegetable. It is however used to make various curries, gravies, fry and dry recipes with it.
How to buy and cut okra:
- Okra is of more than our finger length dark green vegetable and it has stalk at the top and thin ends at the bottom.
- Okra or bhindi should be carefully selected while buying and there are certain tips on buying okra in markets.
- Each Bhindi should be taken in hand and the tail part should be easily cut of using fingers and if it is hard to cut, then it is not suitable for buying.
- If the tail end is easily able to be cut off, collect all such bhindis in one basket and buy them.
- If one is visiting a readily available pack of bhindi, do check its hardness before buying.
- The pack of bhindi should be soft with the finger touches and the curry too tastes good with such soft bhindi.
Bhindi when cooked is very sticky and one needs to use certain simple tips to make sure it is not sticky while cutting and cooking.
Below are the tips I follow to make bhindi not sticky to a certain extent.
Check out the tips below:
- Firstly, wash the bhindi well and strain completely so that there is no water in it.
- Wipe the bhindi with a cloth so that there is no water to the bhindi pieces.
- The bhindi should be totally free of water.
- Cut out the stalk and tail end of the each bhindi.
- Cut the bhindi into pieces as desired.
The bhindi masala is made in a simple way using onions and tomatoes and forming a gravy out of it. Below are the details on how to make this quick and easy curry with step by step details and a video procedure as well.
This is a very sticky vegetable and one has to be aware of how to buy, wash and cut the vegetable and then enjoy the most healthy vegetable using in every curry and gravy recipes.
How to make bhindi masala recipe:
- 500 gms bhindi/okra/ladies finger
- 2-3 tbsp oil
- 2 onions medium size, finely sliced
- salt to taste
- 1 tsp red chilli powder
- ¼ tsp turmeric powder/haldi
- ½ tsp ginger garlic paste
- 3 tomatoes, medium size finely chopped
- 2 tbsp finely chopped coriander leaves
- Firstly wash all the bhindi under running water, strain the bhindi so that they are free from water.
- Wipe the bhindi with a cotton cloth and make sure the bhindi is all dry.
- Cut and discard the head and tail of the bhindi.
- Cut the bhindi into pieces large or medium size.
- Take a wok or cooking vessel.
- Into it add oil and heat it.
- Add the sliced onions and saute for few seconds on medium flame.
- Lower the flame, add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, mix well.
- Cook the masala until oil leaves the sides on low flame.
- Add the cut pieces of bhindi into it, give a mix carefully.
- Allow the bhindi to cook well for few minutes on low flame.
- Add the chopped tomato pieces, give a slight mix.
- Cover the lid.
- Cook the bhindi for 10-15 minutes on low flame.
- Give a mix carefully.
- Add freshly chopped coriander leaves, mix.
- Cook for few more minutes.
- Once the bhindi is cooked soft, switch off the flame.
- Serve hot with phulka or chapathi.
2. Always mix carefully and delicately.
3. Adding additional spices like coriander powder/dhania powder, cumin seeds/jeera powder, slit green chillies makes the curry even more yum and one can add it to make it more traditional and punjabi style of curry.