Bhindi (Okra) has been my favorite vegetable growing up and now I love cooking it for my husband and son who are a big fan of this green beauty as well! Our love for this vegetable makes us grow them in our garden every summer!
This is a very versatile vegetable which can be used in soups, gumbo, pickled, stir fry, stuffed with spices and fried. Have you ever tried fried okra? It is a popular delicacy in South!
Bhindi Masala is a basic Indian stir-fry recipe which can be used for any vegetable of your choice.
Recipe Servings: 2 Time: 30 minutes
1/2 lb (250 gm) bhindi (Okra)
1 medium onion, thinly sliced
1 small tomato, chopped
1/2 tsp. ginger, grated
1/2 tsp. garlic, grated
1/4 tsp. jeera (cumin) seeds
1/4 tsp. methi (fenugreek) seeds
2 whole red chilies
1/2 tsp. turmeric
1tsp. coriander powder
1/2 tsp. cumin powder
1/4 tsp. amchur powder
1/4 tsp. red chili powder
1/4 tsp. garam masala powder
1 Tbsp oil
Salt to taste
- Wash bhindi and pat dry with a paper towel.
- Cut them in about 1-2 inches pieces. Try to keep the size uniform.
- Heat oil in a pan, add cumin and methi seeds. Let them crackle.
- Add whole red chilies and onions. Stir fry for couple minutes.
- Add ginger, garlic and all of the dry spices mentioned above. Cook them for about 2 minutes.
- Add bhindi pieces and sauté for few more minutes.
- Add tomatoes, stir and cover the pan. Turn the temperature to medium low.
- Cook for about 15 minutes, stirring in between.
- Make sure bhindi has some crunch left to it and does not get mushy!
- Serve with chapati, paratha, naan, or any bread of your choice.
- Make sure to pat the bhindi dry before cutting. Water may result in sticky bhindi.
- Add 1/2 tsp. of karahi masala to kick it up a notch!
- You can use frozen okra if you don’t have fresh but this recipe comes out the best with fresh ones and they are easily available in all grocery stores now!
- Add green chilies if you don’t have red chilies.