Bhindi Masala is the spicy and crispy bhindi coated in flavorsome Indian masala (spices) and turns into delicious bhindi/okra recipe that is great to serve with Indian chapati or naan.
Preparation time: 8-10 minutes
Cooking time: 12-15 minutes
Servings: 6
Ingredients:
- 500 gm ladyfingers (okra/bhindi)
- 2 onions thinly chopped
- 4 tomatoes, chopped
- 1/2 tbsp crushed sesame seeds
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 green chillies paste
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp dry mango powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1-1/2 tsp coriander powder
- Handful freshly chopped cilantro
- Salt to taste
- Oil to fry
How to make Bhindi Masala:
- Wash the okra in normal running water and chop in small pieces.
- Apply salt and keep aside for few minutes.
- Heat sufficient amount in a pan and shallow fry the bhindi until becomes little crisp.
- Drain on oil absorbent paper and keep aside.
- Heat 1 tbsp oil in a non-stick pan.
- Add crushed sesame seeds, mustard and cumin seeds.
- Saute for few seconds and add paste of green chillies, ginger and garlic.
- Saute for few more seconds and add chopped onion.
- Fry until onion translucent and then saute chopped tomato with onion for a couple of minutes.
- Add fried bhindi and adjust with salt.
- Mix the spices and coat the bhindi very well with the masala.
- Reduce the flame and cook for 6-7 minutes on low heat by stirring occasionally.
- Continuous to cook until bhindi turns soft and crispy.
- Make sure you need to keep stirring else the bhindi will get stuck at the bottom of the pan.
- Serve piping hot with Indian roti/chapati.
