Bhindi Masala is a staple vegetarian side dish recipe which is quite popular in North India. I learnt this recipe from my Sindhi friend in Mumbai, she has mastered this recipe. When I make it, it still doesn’t taste as good, but its an excellent recipe. Here is my version of this okra/ lady finger dish.
- 200-250 grams Lady Finger ( Bhindi)
- 1 medium Onion, thinly sliced
- 2 medium size Tomatoes, chopped
- 3 tablespoons Vegetable Oil
- 3/4 teaspoon Ginger-Garlic paste
- 1 teaspoon Coriander Powder (Dhaniya)
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Dry Mango Powder (Amchoor Powder)
- Salt to taste
1. Rinse bhindi under running water, pat dry and slice the ends. Cut each into the half.
2. Heat oil in a heavy skillet, add the cut bhindi and stir cook it. Cook, till the bhindi loses the crunchiness. Once done, keep it aside in a bowl.
3. Add 1 tablespoon oil to the same pan and add chopped onions and fry till these turns translucent.
4. Next up, add ginger garlic paste and sauté till the raw aroma of the ginger-garlic fades away.
5. Now, add the chopped tomatoes and sauté till the tomatoes are soft. Pour ½ or ¼ cup water in case tomato mixture is dry (Remember to not cover the pan with lid, the cooking should be done in an open pan).
6. Next, add red chilli, dry mango powder, turmeric, garam masala and coriander powder one by one. Stir it well and sauté for a minute.
7. Assemble everything by adding the sautéed bhindi, crushed Kasuri methi, salt and mix the tomato onion masala. Coat the bhindi well with the mixture.
8. Finally, stir and cook for 3-4 minutes.