Saucepan@saucepan · Shared this recipeFollowNorth Indian · sideBhindi Masala Recipe (Okra Masala)A simple North Indian semi-dry okra curry cooked in a spiced onion-tomato masala, perfect with roti or rice.total40 minprep15 mincook25 minservings3Original recipe on indianhealthyrecipes.comKeep this recipeAdd a copy of Bhindi Masala Recipe (Okra Masala) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings250 g bhindi ), (ladies finger - okra3 tbsp oil0.5 tsp cumin seeds ), (jeera1 cup onions ), (2 medium, finely chopped or processed1 green chilli slit ), (optional0.75 tbsp ginger garlic, paste or crushed1 cup tomatoes ), (2 medium, deseeded & chopped or pureed0.5 tsp salt ), (adjust to taste0.25 tsp turmeric, or haldi0.5 tsp red chili powder0.75 tsp garam masala0.75 tsp coriander powder ), (optional0.5 tsp kasuri methi ), (dried fenugreek leaves, optionalwater as needed2 tbsp coriander leaves ), or cilantro (optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse bhindi very well under running water and drain them.2Step 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.3Step 3: Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.4Step 4: Heat 1½ tablespoons oil in a pan.5Step 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.6Step 6: Transfer them to a plate and set aside.7Step 7: Add 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.8Step 8: When they begin to splutter, saute onions and green chili until they turn golden.9Step 9: Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.10Step 10: Then saute tomatoes with salt until they turn soft and mushy.11Step 11: Stir in red chili powder, turmeric, garam masala & coriander powder. Saute until the mixture leaves the sides of the pan.12Step 12: Pour 6 tablespoons (little less than half cup) water & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)13Step 13: Taste test and add more salt if needed. Stir in the kasuri methi & bhindi.14Step 14: Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.15Step 15: Open the lid and evaporate any excess moisture.16Step 16: Serve bhindi masala with roti or rice.getsaucepan.com/r/4dc3395b-0d48-486e-9ada-34fb437206cd · Original: https://www.indianhealthyrecipes.com/bhindi-masala-recipe/
