Bhindi Recipe Masala! This is an everyday basic bhindi dish in Pakistani style, and I guarantee it will be the most delicious bhindi masala you’ve ever had. In less than 30 minutes, you can make non-slimy, delicious bhindi masala from scratch!
Because of its slimy, sticky gravies, many people loathe bhindi. The essential to creating the greatest Pakistani bhindi recipe is to make a non-slimy lady finger (bhindi).
Bhindi, also known as Okra or Ladyfinger, is a tasty vegetable. Bhindi masala or Okra masala is a dry bhindi dish with a lot of piyaz (chopped onion), tomato, and Indian spices. Bhindi Recipe Masala!
This bhindi masala has a tangy, spicy, and moderately sweet flavor. So it tastes like a chapatti. The same as my aloo palak and aloo gobi matar.
Because of its numerous health advantages, bhindi masala is a staple in most South Asian households. It’s high in fiber, and the slimy material in it helps with joint and knee lubrication.
Some folks even advised eating 4-5 raw okra each day to promote knee lubrication. Visit Healthline to learn more about the health advantages of okra. Bhindi Recipe Masala!
What is the recipe’s secret?
The key to producing bhindi is to keep it from becoming slimy. Remember that the less liquid you add to the okra, the less sticky it will be. There are several ways to make okra less sticky or slimy. Here are two examples. Bhindi Recipe Masala!
Frying okra: A popular method involves shallow frying okra in oil until half-done. Obviously, this procedure results in highly greasy and unhealthy okra.
Dry roasting Okra: Cooking bhindi on an empty skillet or pan without oil is a simple and nutritious approach. till halfway cooked Finally, add it to the dry gravy. This is the way I used to make this bhindi dish. Bhindi Recipe Masala!
We all like pictures, so here’s one of the components of Bhindi masala. Bhindi Recipe Masala!
- Okra: Choose your okra wisely. The greatest bhindi masala is made using fresh, tiny organic okra.
- Indian spices: Most spices, such as turmeric, coriander, and cumin, are widely accessible. Fenugreek seeds, which are optional, aid digestion.
- Onion: Most people enjoy a lot of onion in their bhindi masala, but you may use less if you like.
- Tomato: You can use tomato paste or puree in place of the tomato. That’s something I do all the time.
- Ginger, garlic, and green chili: In the tempering, use chopped garlic that readily becomes golden. The flavor would be increased if you used freshly minced ginger and chilies.
- Tamarind: This ingredient gives the bhindi masala a tangy flavor. I occasionally replace it with imli chutney or another tamarind-based sauce, such as BBQ sauce. If you’re using a sauce or chutney, just leave off the sugar. In my bitter melon dish, I use tamarind for a similar purpose.
- Sugar: A small amount of sugar helps to improve the flavor of vegetables.
- Use any neutral cooking oil or fat. Mustard oil is used to cook vegetables in Pakistan. Bhindi Recipe Masala!
Preps for cooking
In essence, you dry off extra water in okra. If using fresh okra, properly wash it and drain all water.
Okra should be completely dry before cutting; else, the slimy liquid will make chopping difficult. So, first, wash and dry the Okra on a towel, then air-dry for a few minutes. Bhindi Recipe Masala!
Chop the bhindi as indicated in the photos. If any bhindi is too tough or fibrous to cut. Simply throw it away. This is significant because a few bits of fibrous bhindi, when mixed with excellent bhindi, utterly ruin the texture, and fibrous bhindi is not even chewable.
How do you make it?
This bhindi masala dish comes together quickly and easily. Bhindi Recipe Masala!
- In a saucepan, combine chopped bhindi and 12 teaspoons of salt and simmer over medium heat, stirring constantly.
- The sticky thread in the photo will burn, and we will get half-done Okra/bhindi which is neither slimy nor sticky. Set aside and use in any bhindi dish as needed.
- Simultaneously, heat oil in a separate skillet and cook garlic, cumin, and fenugreek for a few seconds. When the garlic is softly browned, add the rest of the spices. (You may also use the same pan bhindi.)
- Stir it around for a few seconds more. Cook until the onions are tender, as seen in image 5.
- Cover and continue cooking the tomato-onion gravy until all water has evaporated and oil has separated on the edge of the pan (I used homemade pureed tomatoes, but chopped tomatoes can also be used). This is a vital step since bhuna is essential in Pakistani cookery.
- Cook until the roasted and half-cooked bhindi/okra is soft and thoroughly cooked in the tomato gravy. Bhindi Recipe Masala!
- Add the tamarind pulp and 12 teaspoons of sugar. (Tamarind pulp and sugar can be replaced with tamarind chutney or even barbecue sauce.)
- Taste and adjust with an additional 12 tbsp tamarind pulp if necessary. Make it into a chapatti! Garnish with a slice of green chili.
- Pakistani bhindi is ready for consumption.
What should I serve it with?
Bhindi masala goes well with almost any Indian flatbread, such as kulcha, naan, roti, or chapati. It goes well with Zeera rice, matar pulao, or just plain rice. Serve with your favorite chutney or pickle, as well as a fresh salad. Bhindi Recipe Masala!
How should bhindi be kept?
Freshly cooked bhindi masala, like most vegetables, tastes best and has the maximum nutritious content. Leftover bhindi may be kept in the fridge for 2-3 days. It is still edible after that, but not as healthy or pleasant. Bhindi can also be frozen. Unlike other vegetables, bhindi keeps its form and flavor when frozen. aloo gobi matar.
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Bhindi Recipe Masala
A simple and tasty bhindi recipe for lunch or as a side dish.
- On a cloth, wash and dry the okra. Remove the end of the okra and chop it into little pieces.
- Dry roast the okra in a skillet over medium heat for 5-7 minutes, turning constantly, until the sticky threads brown.
- The okra should be somewhat tender and half-cooked. Place aside.
- In a separate pan, heat the oil and sauté the garlic, fenugreek, and cumin until gently brown.
- Add the remaining spices to the spice list. Stir everything together and cook for a few seconds.
- Now, add the chopped onion and cook until it is transparent and tender.
- The tomatoes, tamarind pulp, and sugar are then added. Cook, covered until the gravy thickens and the oil separates on the edges of the pan.
- After that, stir in the roasted okra in the onion tomato gravy.
- Cook for another 5-7 minutes without covering the lid. Stir in the slit green chilies.
- Delicious okra (bhindi) is ready.
- Amount Per Serving
- Calories 256
- % Daily Value *
- Sodium 26.5mg2%
- Total Carbohydrate 27.5g10%
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.