Bhindi Masala Recipe Indian Okra Stir Fry Whiskaffair

on Aug 07, 2023, Updated Dec 05, 2023 Here are some more bhindi recipes that you may like: Achari Bhindi Masala, Bhindi Do Pyaza, Bharwa Bhindi, and Punjabi Kurkuri Bhindi. The dish is thought to have originated in Punjab, although it is now popular all over India. The recipe is simple and easy to follow. It uses basic pantry staples, is vegan and gluten-free, and comes together in 30 minutes. Serve it with dal and roti for an Indian meal. You can pack it in lunchboxes with paratha. Bhindi (Okra, Lady’s Finger) has many health benefits; including it in your diet is a great idea. Although it is not very popular in the US yet, it is gaining traction, and looking at its repertoire as a healthy, low-calorie vegetable, it is no surprise that people in the US will make it a part of their diet soon. You can find fresh bhindi in Whole Foods or Trader Joe’s. Indian grocery stores almost always carry them. If using frozen okra, make sure to thaw it before using it. Spice Powders – You will need turmeric powder, Kashmiri red chili powder, and dry mango powder (amchoor). You can replace dry mango powder with lime juice or lemon juice. Others – You will also need oil, cumin seeds, onions, ginger, garlic, tomatoes, and salt. Use peanut oil or mustard oil for more traditional Indian flavors. You can also add some garam masala and green chilies to this recipe. If pressed with time, wash the bhindi and wipe it clean using a kitchen towel before chopping. Frying the bhindi in oil before adding it to the masala reduces the slimy texture. Use a sharp knife to chop the bhindi. When chopped with a blunt knife, it will become more sticky. Bhindi needs more oil to cook. Do not use less oil while cooking it. Adding a souring agent like dry mango powder or lime juice while cooking bhindi also helps to reduce the sliminess. If there is moisture in okra, it will become slimy. Using a sharp serrated knife, discard ½-inch from both ends of the okra and cut it into ½-inch round pieces. Chop the onions and tomatoes. Grate the ginger and mince the garlic cloves. Gather the remaining ingredients. Add the chopped bhindi to the pan and fry for 6-8 minutes until slightly browned and crisp, stirring frequently. Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds. Add 1 teaspoon grated ginger and 1 teaspoon minced garlic and cook for 2 minutes.

2 teaspoon coriander powder 1 teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder

Add 1 cup of finely chopped tomatoes and fry for 3-4 minutes until they are mushy, stirring frequently. Cover the pan with a lid and cook on low heat for 8-10 minutes, stirring a few times. Open the lid and cook for 2-3 minutes until all the moisture evaporates. Add 1 teaspoon dry mango powder and cook for another minute. Check for salt and add more if needed. Serve hot. Wipe the bhindi well before chopping them. Fry the bhindi in oil first. This will evaporate all the excess water and ensure that the bhindi is cooked but not slimy. You can also fry the okra in an air fryer instead of oil. Add aloo (potatoes) to this dish and make aloo bhindi masala recipe. To make this okra masala recipe tastier, you can add a tablespoon of besan (chickpea flour). Make a Jain version of this okra recipe by skipping onions and garlic.