Bhindi Masala recipe is a simple dish. After potato, I think bhindi/okra is next favourite vegetable of India (this is my personal view 🙂 ). This recipe can be served as a side dish with chapati or plain paratha. You can serve it as main course dish for lunch or dinner.
For this recipe, you will need – bhindi / okra, onion, tomatoes, green chillies and few common easily available spices. Key to enjoy tasty bhindi is to perfectly cook it, until it is crisp.
Other veg recipes that you can try – Punjabi Baingan Matar Bharta (Eggplant and peas recipe) , Kurkuri Bhindi / Crispy Okra (Crispy Lady Finger Recipe) , Baingan Bhaja / Begun Bhaja (Fried Aubergine Slices) , Aloo ke Gutke / Pahari Aloo (Uttrakhand Cuisine) , Stuffed Bell Pepper (Bharwa Shimla Mirch) , Dahi Wale Aloo (Potatoes cooked in curd gravy) , Aloo Kasoori Methi Sabzi (Potato n Dried Fenugreek) , Hyderabadi Bagara Baingan (Spicy Aubergine Curry)
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Duration: 40 minutes
Ingredients for Bhindi Masala Recipe
|Bhindi / Okra (Chopped length-wise)||500 gms|
|Onion (finely chopped)||1 (large)|
|Tomato (chopped)||2 (small)|
|Red chilli powder||1 tsp|
|Turmeric powder||1/4 tsp|
|Salt||1 tsp or as per taste|
|Chaat masala (optional)||1/2 tsp|
|Coriander powder||1.5 tsp|
|Green chilli||4-5 no.|
Method for Bhindi Masala Recipe
- Wash and chop bhindi / okra.
- In a deep pan, heat oil, add onion and fry till translucent.
- Add chopped tomatoes and saute for few minutes.
- Next add green chillies and all the dry spices. Mix well. Fry for few minutes.
- Add chopped bhindi, cover it and cook till tender over medium heat. (Keep on stirring in between.)
- When bhindi reduced to half its size and tender, add chaat masala (optional), mix well.
- Remove the lid. Cook bhindi till oil starts oozing out.
- Serve hot with chapati or paratha !