Bhindi Masala – a very popular North Indian dish made using bhindi (okra), cooked in semi-dry or dry gravy prepared from onion, tomatoes and basic spices
Bhindi Masala is a popular sabzi from North Indian cuisine. This sabzi can be made in many ways – with gravy, with a semi-dry gravy or can also be completely dry. The recipe which we are sharing has a semi-dry gravy. But do check our notes section for more variations to this sabzi. This is a simple and an easy-to-make recipe, except you need to take care while handling bhindis. Make sure bhindis are completely dry before chopping. Otherwise they would turn out to be sticky.
We always try to make use of ingredients that are readily available in your kitchen. So here we have added curd in the end for a rich gravy texture. Curd gives a texture as well as adds a tanginess to the gravy. You may also add cream instead of curd.
If looking for another Bhindi recipe, then you may check our recipe for Kurkuri Bhindi.
If you are looking for more Indian Curry/Sabzi recipes, then do have a look at other recipes on the blog like –
Bhindi Masala Recipe
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Ingredients (1 cup = 240 ml)
- 150 grams bhindi/okra/lady finger
- 1 onion finely chopped
- 2 medium sized tomatoes finely chopped
- 3 tablespoon oil
- 1 broken dry red chili deseeded
- ½ teaspoon cumin seeds
- 1 green chilli finely chopped or cut into 2 pieces
- an inch piece of ginger grated
- 3 garlic cloves finely chopped
- ¼ teaspoon red chili powder/lal mirch powder
- ¼ teaspoon turmeric powder/ haldi powder
- ¼ teaspoon garam masala powder
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon cumin seeds powder/jeera powder
- 1 tablespoon curd/dahi
- salt to taste
- Soak bhindis in a bowl of water with a pinch of salt for about 5-10 minutes. This will help clean all the dirt from the bhindis. Remove bhindis from water and wipe them well with a clean kitchen towel. Make sure bhindis are completely dry before you cut them.
- Trim the ends and cut the bhindis. We have slit them diagonally. You may cut the bhindis into 2 parts or make small pieces, choice is yours.
- Heat 1 tabelspoon oil in a non-stick pan. Add the bhindis and saute till they are completely cooked. Keep stirring occasionally. Bhindi will change its colour and will become soft. Transfer to a plate and keep aside.
- Add the remaining 2 tablespoon oil to the same pan. Then add dry red chilly and cumin seeds. Once it splutters, add green chilli and onions and sprinkle some salt over it. Saute for 2-3 minutes and then add ginger and garlic, mix well and let it cook till the onions turn translucent and their raw smell goes away.
- Now add tomatoes and cook till the tomatoes turn soft.
- Add all the spice powders – jeera powder, dhaniya powder, turmeric powder, red chili powder, garam masala powder, salt and mix well. Cook till oil starts separating from the onion-tomato-spice mixture.
- Now add curd to the gravy and mix well.
- Add the sauted bhindi to the gravy. Mix well and let it cook for about 1-2 minutes.
- Remove from flame and transfer to a serving bowl.
- Serve this spicy Masala Bhindi hot with phulka rotis/parathas.