Savor the spice: Try this bhindi masala recipe today
What's the story
Bhindi masala is a vibrant and flavorful Indian vegetarian dish that has won the hearts of many.
Originating from the Indian subcontinent, this dish features okra, also known as "bhindi," cooked in a medley of aromatic spices.
Its popularity stems from its delightful combination of textures and flavors, making it a staple in both home kitchens and restaurants.
Check out this recipe.
Ingredient list
Gather the following ingredients
Arrange for one pound of fresh okra, two tablespoons of vegetable oil, one teaspoon of cumin seeds, a medium-sized onion finely chopped, two cloves of garlic minced, one inch of ginger grated, two tomatoes pureed, a half teaspoon of turmeric powder, one teaspoon of coriander powder, half teaspoon of red chili powder, half a teaspoon of garam masala, and salt to taste.
Step 1
Prepare the okra
Begin by thoroughly washing the okra under cold water.
Pat them dry completely as moisture can cause sliminess during cooking.
Trim off the ends and cut the okra into half-inch pieces.
This size ensures that they cook evenly and absorb the spices well.
Set aside your prepped okra as we heat things up in the next step.
Step 2
Saute the spices
Heat oil in a large skillet over medium heat.
Once hot, add cumin seeds and let them sizzle for a few seconds until aromatic.
Stir in the chopped onions and saute until they turn golden brown.
Add minced garlic and grated ginger to the mix and fry for another minute or two until the raw smell disappears.
Step 3
Make a tomato puree
Now introduce the pureed tomatoes to your skillet along with turmeric powder, coriander powder, red chili powder, and salt.
Cook this masala on medium heat until the oil starts separating from the sides of the pan.
This indicates that your base is well-cooked and ready for the next dance partner bhindi.
Step 4
Bhindi joins the party
Add your prepared okra to the skillet with masala.
Mix gently ensuring each piece is coated with spices without breaking them apart.
Cover with a lid and let it simmer on low heat for about ten minutes or until bhindi is tender but not mushy.
Sprinkle garam masala over it and give it one final stir. Your bhindi masala is ready to be served!