Bhindi Masala

Preparation

• Rinse the bhindi (okra) well in water.
• Dry them on a large plate on their own or wipe them with a kitchen towel.
• Remove the base and stalk while chopping them. Chop into 1 or 2-inch pieces.
• Also, chop onions and tomatoes. Keep aside.
• Make a paste of ginger and garlic in mortar-pestle and keep aside.

Sautéing Bhindi

• Heat 2 tbsp oil in a Kadai (wok) or pan.
• Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
• Taste the sautéed okra and if the crunchiness is not there and the bhindi has become soft, it means they are cooked. Keep the sautéed bhindi aside.

Also Read: A carrot halwa (Gajar ka Halwa) recipe made in the traditional way

Sautéing Onions, Tomatoes, Spices

• All the oil will be used up. So add 1 tbsp oil to the same pan.
• Add chopped onions and fry till they become translucent.
• Add the ginger-garlic paste and saute for ½ minute or till the raw aroma of the ginger-garlic disappears.
• Add the chopped tomatoes and saute till the tomatoes become soft and mushy.
• If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.
• All the above cooking is done in an open pan and you don’t need to cover the pan with the lid.
• Add all the dry spice powders one by one.
• Mix well and saute for a few seconds.

Making Bhindi Masala

• Add the sautéed bhindi, crushed Kasuri methi & salt, and mix so that the onion-tomato masala coats the okra well.
• Cook for about 2 minutes. Stir in between.
• Then switch off the flame and add chopped coriander leaves. Mix again.
• Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan.

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Notes