Hello everyone! So I am back today with another very simple dish made with okra or bhindi. This bhindi masala or okra stir fry indian style is going to be your go-to dish once you learn how to make it! And to learn the recipe for this bhindi masala is as easy as it can get. Apart from the fact that the recipe is so easy, the vegetable itself, i.e., bhindi takes very little time to cook. So your dish would be ready in no more than 20 mins. This can be your quick fix on one of those lazy or rushed days.
Okra is commonly known as bhindi or ladyfinger in India. It can be cooked in a number of ways and there would be hundreds of recipes that you can use to make dishes using this. One of the most liked recipe involving bhindi and the one that reminds me of my childhood is the dry crispy version of this. My mom makes the most delicious crispy okra. So I did not even want to try to challenge that. Also, apart from the crispy fried version, I like it juicy and soft too! So in this recipe, I used the ingredients that I feel comfortable with. This takes much lesser time than the one that my mom makes.
So let us get right into the recipe. It is so easy and delicious, you are probably going to make this your go-to dish too!
- 500 gms of bhindi/okra
- 1 medium onion sliced
- 1 tomato chopped
- 2-3 tbsp yogurt
- 4 big cloves of garlic
- 1 tsp ginger paste
- A few curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafetida (heeng)
- Oil for frying and sautéing
- Salt to taste
- ½ tsp red chilli powder
- 1 green chilli chopped
- 1 tsp full coriander powder
- ¼ tsp garam masala powder
- 1 tsp amchoor (dry mango powder)
- Coriander/cilantro leaves for garnishing
- Properly wash and dry the bhindi. Chop off the heads and tails of all the bhindis and slit them length-wise. Then chop them in approximately 1.5 inch pieces.
- Take lots of oil for frying in a wok. Add the bhindis and cook till the bhindi softens. Don’t overcook them. Take them out of the wok once they soften. Keep them aside.
- In another pan, take 3-4 tsp oil and heat it. Add the cumin seeds and mustard seeds. Once they begin to splutter, add the asafetida. Immediately, add the onions, ginger,garlic and curry leaves. Sauté till the onions soften just a little. Make sure you don’t let the onions turn crispy. You want them soft.
- Add the tomatoes and green chillies along with all the dry spices except the amchoor. Add about ½ cup water so that the spices don’t burn. Saute till oil starts to separate. At this point, add the yogurt and mix well. Lower the heat and cook covered for about a minute. The oil would separate again.
- Now add the fried bhindi and mix well. Add the amchoor powder also. Cook for another 2-3 minutes on medium heat.
- Garnish with cilantro! Enjoy with hot rotis or paranthas!
Do try this! You are going to love this!
Till next time! Happy Cooking!