Bhindi Masala is a popular Indian dish made with okra, onion, tomatoes & spices! This stir fry is best enjoyed with warm rotis.
Preperation Time – 15 minutes
Cooking time – 30 minutes
Serves – 4
Type – Main Course
1 kg Bhindi/Okra
2 medium sized onions
2 big tomatoes
Ginger garlic paste
salt as per taste
Red chilly powder
Kashmiri lal Mirch
1- Always choose tender bhindis as they cook faster and tastes good.
2- Always wash and wipe them dry before chopping.
3- Do not chop them very small as they turn more sticky while cooking.
Preperation to cook bhindi masala.
Clean the bhindi nicely and completely dry it under a fan or leave it overnight to dry. Chop off both the ends and discard them. Chop the Bhindi from the cente into two pieces and slit horizontally.
1- Stir Fry the bhindis in batches for 3-4 minutes and take it out seperately.
2- Heat a pan add cumin seeds and let it crackle nicely.
3- Add finely choped onions and cook it until light brown.
4- Add ginger garlic paste and cook until the raw smell goes off.
5- Add tomatoes, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chilly powder 1 tsp kashmiri chilly powder , 1 tsp garam masala and salt.
6- Cook on a high flame for 5-6 minutes, keep stirring in between. Reduce the flame to low and cover with a lid and cook for 5 minutes.
7- Once gravy releases the oil add 250 ml water and bring to a boil. Let it boil for 5 minutes.
8- Add the stir fry Bhindis and mix it well.
9- Cook the bhindi in the gravy for 6-8 minutes on a high flame.
10- Dry the gravy completely.
11- Add kasuri methi and 1 tsp amchur powder and stir it gently.
12- Cook on a low flame for 5 minutes.
13- Garnish with chopped coriander leaves
15- Serve it hot with Rice/Chapati.