Bhindi Masala Dry Fried Spiced Okra Recipes

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BHINDI MASALA | OKRA MASALA



Bhindi Masala | Okra Masala image

Bhindi masala is a delicious dish made of okra, onions, tomatoes & spices. It is not only easy to make but is super tasty. Serve bhindi masala with roti, plain paratha or plain rice.

Provided by Swasthi

Categories     Main

Time 40m

Number Of Ingredients 15

250 grams bhindi ((ladies finger - okra))
3 tablespoons oil
½ teaspoon cumin seeds ((jeera))
1 cup onions ((2 medium) (finely chopped or processed) )
1 green chilli slit ((optional))
¾ tablespoons ginger garlic (paste or crushed)
1 cup tomatoes ((2 medium) (deseeded & chopped or pureed))
½ teaspoon salt ((adjust to taste))
¼ teaspoon turmeric (or haldi)
½ to 1 teaspoon red chili powder
¾ to 1 teaspoon garam masala
¾ teaspoon coriander powder ((optional))
½ teaspoon kasuri methi ((dried fenugreek leaves) (optional))
water as needed
2 tablespoons coriander leaves (or cilantro (optional))

Steps:

  • Rinse bhindi very well under running water & drain them.
  • Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.
  • Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.
  • Heat 1½ tablespoons oil in a pan.
  • Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At this stage they should be no more sticky & slimy after sauteing.
  • Transfer them to a plate and set aside.
  • Add 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.
  • When they begin to splutter, saute onions and green chili until they turn golden.
  • Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.
  • Then saute tomatoes with salt until they turn soft and mushy.
  • Stir in red chili powder, turmeric, garam masala & coriander powder. Saute until the mixture leaves the sides of the pan.
  • Pour 6 tablespoons (little less than half cup) water & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)
  • Taste test and add more salt if needed. Stir in the kasuri methi & bhindi.
  • Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.
  • Open the lid and evaporate any excess moisture.
  • Serve bhindi masala with roti or rice.

Nutrition Facts : Calories 166 kcal, Carbohydrate 8 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

BHINDI MASALA



Bhindi Masala image

Bhindi Masala is a North Indian curried dish made with tender okra pods, piquant onions, tangy tomatoes, bold spices and herbs.

Provided by Dassana Amit

Categories     Side Dish

Time 45m

Number Of Ingredients 15

2 tablespoons oil (- sunflower oil or peanut oil or any neutral oil)
250 grams okra ((bhindi or lady finger))
1 tablespoon oil (- sunflower oil or peanut oil or any neutral oil)
⅓ cup finely chopped onions (or 1 medium-sized onion)
1 teaspoon Ginger Garlic Paste (or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle)
1 cup finely chopped tomatoes (2 medium-sized tomatoes)
1 teaspoon Coriander Powder ((ground coriander))
½ teaspoon kashmiri red chili powder (or ¼ teaspoon red chilli powder or cayenne pepper)
½ teaspoon turmeric powder
½ teaspoon fennel powder ((ground fennel - optional)
½ teaspoon Garam Masala
½ teaspoon amchur powder ((dry mango powder) or add as required)
salt (as required)
½ teaspoon kasuri methi (- crushed (dry fenugreek leaves ) - optional)
2 tablespoons chopped coriander leaves

Steps:

  • Rinse the bhindi (okra) well in water for a couple of times.
  • Dry them on a large plate on their own or wipe with a kitchen towel. Make sure there is no moisture or water on the okra pods.
  • Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.
  • Also chop onions and tomatoes. Keep aside.
  • Make a paste of ginger and garlic in mortar-pestle and keep aside.
  • 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 have become soft, it means they are cooked. Keep the sautéed bhindi aside.
  • All the oil will be used up. So add 1 tbsp oil to the same pan.
  • Add chopped onions and saute stirring often till they become translucent.
  • Add the ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic disappears.
  • Add the chopped tomatoes and saute stirring often 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 a open pan and you don't need to cover the pan with the lid.
  • Add all the dry ground spice powders one by one.
  • Mix well and saute for a few seconds.
  • 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. It can also be packed for lunch box. It also makes for a nice side dish with any North Indian meal.

Nutrition Facts : Calories 176 kcal, Carbohydrate 11 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 403 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

BHINDI MASALA



Bhindi Masala image

A popular Indian stir fry dish, bhindi masalsa has okra cooked to perfection with sweet onion, tangy tomatoes and warm spices

Provided by Archana Mundhe

Categories     Entree     Main Course

Time 40m

Number Of Ingredients 13

1 pound okra
3 tablespoons oil
1 teaspoon cumin seeds
1 large yellow onion (sliced)
1 teaspoon ginger grated
1 teaspoon garlic minced
1 tomato (diced)
1½ teaspoon kosher salt
¼ teaspoon ground turmeric
1 teaspoon Kashmiri red chili powder
1 teaspoon ground coriander
¼ teaspoon garam masala
¼ cup cilantro (finely chopped )

Steps:

  • Rinse and completely dry okra with paper towels. Use a clean dry cutting board and knife, cut dried okra into diagonally sliced pieces, discarding the top and the bottom. If you notice the knife getting sticky, wipe it clean with paper towels.
  • Heat half of the oil in a medium nonstick pan. Add okra and saute uncovered for 8 to 10 minutes stirring a few times, until the okra is almost cooked but still has a slight crunch to it. Do not over-stir. Take the okra out and reserve. In the same pan add the remaining oil.
  • Add cumin seeds and allow them to sizzle. Add sliced onion and cook for 4 to 5 minutes, stirring frequently.
  • Add ginger, garlic, tomatoes and mix well. Add salt, turmeric, red chili powder, ground coriander, and garam masala mix well. Cook for 2 minutes or just until the onions start to soften a bit.
  • Add the reserved okra and cook uncovered for 2 to 3 minutes, or until the okra is cooked to your desired consistency.

Nutrition Facts : Calories 157 kcal, Carbohydrate 14 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 893 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

BHINDI MASALA (SPICY OKRA CURRY)



Bhindi Masala (Spicy Okra Curry) image

Traditional spicy okra curry that everyone loves. It's best with Indian bread (naan or paratha) or rice. My mom says this is brain food!

Provided by vburrito

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 7

4 cups okra, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion, chopped
2 tomatoes, diced
1 teaspoon curry powder
1 teaspoon salt

Steps:

  • Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
  • Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 15.8 g, Fat 3.9 g, Fiber 5.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 596.5 mg, Sugar 5.6 g

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