Unlock The Secrets To Non Slimy Bhindi Masala Every Time

Bhindi Masala features saut ed okra cooked with onions, tomatoes, and a variety of spices, including turmeric and coriander. The dish is prepared by first saut ing the okra to reduce sliminess, followed by making a rich masala. After mixing the okra with the masala, it is cooked until well combined. Serve the dish hot, garnished with fresh coriander.

Bhindi Masala is a popular Indian dish made from tender okra saut ed with a blend of spices and onions. The okra is first cleaned, trimmed, and saut ed until slightly tender to reduce its sliminess. In the same pan, onions, ginger, garlic, and tomatoes are cooked with spices like turmeric and coriander powder to create a rich masala. The saut ed okra is then mixed into the masala and cooked until fully combined and flavorful. A sprinkle of garam masala adds the final touch to this vibrant dish. Serve hot, garnished with coriander leaves, alongside roti or rice.

Ingredients:

For the Main Dish:

500 grams bhindi (okra), washed and trimmed
2 medium onions, finely chopped
2 medium tomatoes, chopped
2-3 green chilies, slit or chopped
1-inch ginger, grated
4-5 cloves garlic, minced
1 tsp cumin seeds
tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
tsp garam masala
Salt to taste
2-3 tbsp oil (preferably mustard oil or vegetable oil)
Fresh coriander leaves for garnish

Instructions:

1. Preparation of Bhindi:

Cleaning: Wash the bhindi thoroughly under running water. Pat them dry with a kitchen towel; this is essential as moisture can make them slimy while cooking.
Cutting: Trim both ends of each bhindi and cut them into 1-inch pieces. You can also slice them lengthwise if you prefer.

2. Cooking Bhindi:

Preheat the Pan: Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadhai over medium heat.
Saut Bhindi: Add the chopped bhindi to the pan and saut for about 5-7 minutes until they are slightly tender and the color changes. Stir occasionally to ensure even cooking. Remove the bhindi from the pan and set aside. This step prevents the bhindi from getting too slimy.

3. Making the Masala:

Add Oil and Cumin: In the same pan, add another tablespoon of oil if needed. Once hot, add 1 teaspoon of cumin seeds and let them splutter.
Saut Onions: Add finely chopped onions and saut until they turn golden brown. This step enhances the flavor base of the dish.
Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Green Chilies and Tomatoes: Add the slit or chopped green chilies followed by chopped tomatoes. Cook until the tomatoes soften and release their juices, around 3-4 minutes.

4. Adding Spices:

Spice Mix: Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for about 2 minutes to let the spices blend with the tomato mixture.
Combine Bhindi: Add the saut ed bhindi back into the pan. Gently mix it with the masala, ensuring the bhindi is coated with the spices.

5. Final Cooking:

Cook Together: Cover the pan and cook on low heat for about 5-7 minutes. This allows the bhindi to absorb the flavors from the masala while remaining tender.
Garam Masala: After 5 minutes, sprinkle teaspoon of garam masala over the dish and mix gently. Cook for an additional minute.

6. Garnishing:

Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or rice.

Tips for Perfect Bhindi Masala:

Dry Bhindi: Ensure bhindi is dry after washing to minimize slime.
Cooking Oil: Mustard oil adds an authentic flavor, but you can use vegetable oil or ghee if preferred.
Spice Levels: Adjust the green chilies and red chili powder according to your spice preference.
Additions: For variation, consider adding diced potatoes or bell peppers for extra texture and flavor.
Serving Suggestions: Serve with a side of yogurt or raita for a refreshing balance to the spices.

Enjoy your delicious Bhindi Masala, a flavorful and nutritious addition to any Indian meal.