Bhindi Masala, or Okra Masala, is a popular and delicious dish in Indian cuisine. Known for its vibrant flavors and rich texture, this dish combines the tender crunch of okra (bhindi) with an aromatic blend of spices. It is a perfect side dish that complements both roti (Indian bread) and rice. Easy to make and packed with nutrients, Bhindi Masala is a favorite for both beginners and seasoned cooks alike.
Ingredients:
- 250g fresh okra (bhindi)
- 2 tablespoons oil (vegetable or mustard oil)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Prepare the Okra: Start by washing the okra thoroughly to remove any dirt. Pat them dry with a kitchen towel to ensure there’s no moisture. Slice off the ends and cut the okra into 1-inch pieces. It’s important to dry the okra properly to avoid it becoming slimy during cooking.
- Heat the Oil: In a large pan or wok, heat the oil over medium heat. Once hot, add the cumin seeds and let them splutter for a few seconds. This will release their aromatic flavor into the oil.
- Cook the Onions and Chilies: Add the finely chopped onions and green chilies to the pan. Sauté them until the onions become golden brown and soft. This should take about 5 minutes. Stir occasionally to avoid burning the onions.
- Add the Tomatoes and Spices: Once the onions are golden, add the chopped tomatoes and cook until they soften. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well to combine the spices, and cook for another 2-3 minutes, allowing the spices to cook through and release their flavors.
- Cook the Okra: Add the sliced okra to the pan and mix gently. Be careful not to break the okra as it can be delicate. Stir the okra and the spice mixture to coat them evenly with the spices. Cover the pan and cook on low heat for about 10-15 minutes, stirring occasionally. Make sure the okra cooks evenly and becomes tender but remains slightly crunchy.
- Finish with Garam Masala: Once the okra is cooked and tender, sprinkle garam masala over the dish and give it one last gentle stir. Let the Bhindi Masala cook for another 2 minutes to allow the flavors to meld together.
- Garnish and Serve: Garnish the Bhindi Masala with freshly chopped coriander leaves for a burst of color and flavor. Serve hot with roti, naan, or steamed rice.
Tips:
- To avoid the okra becoming slimy, always ensure they are completely dry before cooking.
- You can also add a pinch of asafoetida (hing) while cooking the onions for extra flavor.
- For a twist, add a squeeze of lemon juice before serving for a tangy kick.
Conclusion:
Bhindi Masala is a comforting, flavorful, and easy-to-make dish that can be enjoyed by everyone. The rich blend of spices and the crispiness of the okra make this dish irresistible. Whether you’re new to cooking or an experienced home chef, this recipe is a great addition to your repertoire of Indian dishes.
