Bhindi Masala Recipe

Ladies finger or orka (bhindi) is a staple in Indian cuisine and a much loved vegetable in our home. I am maintaining an organic garden which is giving me good harvest of okra, eggplants, tomatoes, chilis, ridge gourd, ivy gourd, greens and more. You can see how green, vibrant and tender the home grown bhindi are from the image below. Last week, I made a popular restaurant style North Indian okra fry that makes for good side for chapathi, roti and rice. I have already blogged a Punjabi style bhindi masala recipe and today’s bhindi dish is a slight variation without garlic.

My grandmother cooked okra to perfection with minimal ingredients where the flavor of bhindi would shine through be it a simple stir fry, stuffed bhindi dish or a yogurt based okra curry. My most favorite form of okra is in an easy dry saute made with less oil, minimal ingredients, fuss free, healthy and addictive.

Many home cooks have issues while cooking bhindi because of the slimy texture it gives off on sauteing. The key is to choose tender green okra and when you snap the pointed end, it should break off effortlessly. This bhindi masala requires less oil and not high in calories as we are not deep frying the okra. Roasting on low flame with a tablespoon of oil is good enough and it brings out the flavor as well as reduces the slime. Adding a tsp of lemon juice or yogurt also helps reduce slime. Also ensure that you wash the okra and pat dry with no trace of moisture before your chop them.

Ingredients

• Bhindi - 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1" pieces
• Onions - 1, large, finely sliced
• Tomato - 1, finely chopped
• Asafoetida - 1/4 tsp
• Ginger green chili paste - 1 tsp
• Sugar - 1/4 - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 3/4 tsp
• Garam Masala powder - pinch
• Kasuri methi - 1/2 tsp
• Lemon juice - 1/2 tbsp
• Salt to taste
• Cooking oil - 2 tbsps
• Coriander leaves - for garnish (optional)

Method

1. Heat 1/2 tbsp oil in a cooking vessel, add the bhindi and saute on low to medium flame for 12-15 mts. Remove from the vessel and keep aside.
2. In the same vessel, add the remaining oil. Once hot, asafoetida, sliced onions and saute for 4 mts. Add the ginger green chili paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder and kasuri methi and mix.
3. Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
4. Add the okra and sugar and mix well. Cook without lid for 15 mts. Add salt to taste, garam masala powder and lemon juice and mix. Turn off heat.
5. Remove onto a serving bowl and garnish with coriander leaves. Serve warm with rice or rotis.

Tips

• Kasuri Methi is an optional ingredient.
• Ensure you wash and dry the okra before chopping it. Do not place lid while cooking bhindi.