Bhindi also known as Okra and ladyfinger, is a delicious vegetable. The dry Pakistani bhindi recipe with lots of piyaz (chopped onion), tomato, and Indian spices is called Bhindi masala or Okra masala. The taste of this bhindi masala is tangy, spicy, and mildly sweet. So it is quite a chapatti in flavor. Just like my aloo palak and aloo gobi matar. Okra should be absolutely dry before cutting, if not the slim liquid will make chopping messy. So first wash and dry Okra on a towel, and air-dry further for 30 minutes at least. Some people even recommend, eating 4-5 raw okra every day to increase lubrication in the knee. Read more about Okra benefits at Healthline. Frying okra: This method is widely used in which you shallow fry okra in oil until half-done. Obviously, this method makes okra very oily and unhealthy. Dry roasting Okra: The simple and healthy method is to cook bhindi in an empty skillet or pan without oil until half-cooked. Then add it to the dry gravy in the end. This is the method that I used in this bhindi recipe.
Okra: Select okra carefully. Fresh, small organic okra makes the best bhindi masala. Smaller size okra pods are early produce of the season that are more soft and delicious. Indian spices: Most spices like turmeric, coriander, and cumin are commonly available. Fenugreek seeds help digestion which is optional. Onion: Most people prefer loads of onion in bhindi masala but you can use less if you like. Tomato: You can substitute tomato with tomato paste or puree. I do that all the time. Ginger, garlic, and green chili: Use chopped garlic that easily turns golden in the tempering. If you use freshly minced ginger and chilies, the taste would be enhanced. Tamarind: This ingredient add some tartness to the bhindi masala. You can substitute this with dry mango powder (amchur) or lemon juice. I sometimes substitute it with imli chutney or other tamarind-based sauce like BBQ sauce. Just skip the sugar if using any sauce or chutney. I use tamarind for the same purpose in my bitter melon recipe. Sugar: Very little sugar addition helps enhance the taste of veggies. Oil or fats: Use any neutral cooking oil. In Pakistan, mustard oil is used to cook vegetables.
How to make it?
This bhindi masala recipe is quick and easy to make. If you try this bhindi recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
