Bhindi Masala Recipe
Deliciously flavored Bhindi Masala Recipe or Indian style okra stir fry is well seasoned and cooked to perfection. It’s mildly spicy, healthy and packed with flavors. Pair it with warm roti or serve it as a side vegetable in a thali.
how to cook
Heat oil in a nonstick pan and add mustard seeds. Let it crackle completely and then sauté onions at high flame in it until light golden in color. Immediately add ginger garlic paste and sauté for 30 seconds at medium flame.
Add chopped okra/bhindi and sauté at high flame. Cook okra uncovered until its slimy texture is dried. Keep sautéing at intervals so as to avoid any sticking at the bottom of the pan. (Takes about 10-12 minutes).
Once okra is almost dried add turmeric powder, red chili powder, dry mango powder, garam masala and kasoori methi. Lower the flame to medium and sauté it well with the spatula. Let it cook for another 1-2minutes.
Turn off the flame and immediately add salt to it. Mix well and serve immediately.
- I have used frozen chopped okra/bhindi in this recipe. You may use fresh okra as well.
- The leftovers can be refrigerated in an air tight container for about 3-4 days. Warm it well in the microwave before serving.
- Store bought ginger garlic paste can be used or you can make it at home. Simply peel ¼ inch root ginger and combine it with 2-3 garlic cloves in your mortar and pestle and crush as fine as possible.
- The trick to cook frozen okra is to let it cook at medium-high flame uncovered until it dries up. Mix and scrape okra at intervals from the bottom of the pan with the spatula to avoid sticking. (This may take 10-12 minutes).
Calories: 62kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg