Bhindi Masala Recipe: This particular Bhindi Masala recipe is a widely embraced Punjabi dish known for its dry texture. The method involves shallow frying bhindi (okra) followed by a combination with a spicy dry masala featuring onions and a blend of common curry spices. Below, explore useful tips and variations to customize the dish according to your preferences.
Ingredients:
Bhindi Masala Recipe
- 250 gms (1/2 lb) Bhindi (Ladies Finger/Okra)
- 1 medium Onion, finely chopped
- 2 teaspoons Cumin-Coriander Powder
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala
- 1 tablespoon grated Coconut
- 1-2 Green Chillies, deseeded and chopped
- 1 teaspoon Ginger, finely chopped
- 4 cloves Garlic
- 1/2 teaspoon Cumin Seeds
- 2 tablespoons Coriander Leaves, finely chopped
- 1½ tablespoon + 2 tablespoons Oil
- Salt
Directions:
Bhindi Masala Recipe
Step 1: Preparing Bhindi
- Wash bhindi thoroughly and ensure they are completely dry.
- Remove the head and tail, cut each bhindi lengthwise, making long halves.
Step 2: Preparing Spicy Paste
- Coarsely crush green chilli, ginger, and garlic in a grinder to create a spicy ginger-garlic-chilli paste.
Step 3: Shallow Frying Bhindi
- Heat 1½ tablespoons of oil in a frying pan over medium flame.
- Shallow fry the cut bhindi until dark green and shrunk (approximately 6-8 minutes).
- Sprinkle salt, stir, and cook for an additional minute. Transfer to a plate.
Step 4: Preparing Masala Base
- Heat the remaining 2 tablespoons of oil in the pan.
- Sauté cumin seeds until they crackle, then add the green chilli-ginger-garlic paste and sauté for a minute.
Step 5: Cooking with Onion
- Add finely chopped onion, sprinkle salt, and cook until it turns light brown.
Step 6: Adding Spices
- Add turmeric powder and garam masala, mixing well.
Step 7: Combining Bhindi and Masala
- Introduce the shallow-fried bhindi to the pan and cook for a minute.
Step 8: Final Touch
- Add grated coconut and cumin-coriander powder, mixing thoroughly.
- Turn off the flame and transfer the prepared curry to a serving bowl.
- Garnish the dry bhindi masala with coriander leaves and serve hot.
Tips and Variations:
Bhindi Masala Recipe
- Wash and dry bhindi a few hours before cooking to prevent stickiness.
- For a delightful variation, shallow fry finely chopped potatoes along with bhindi.
- Introduce finely chopped tomatoes for a tangy twist.
- To create a mild sweet and sour Gujarati-style dry masala bhindi, add 1/2 teaspoon sugar and 1 teaspoon lemon juice in the final step.
Taste: Spicy
Serving Ideas: Punjabi dry bhindi masala pairs perfectly with tandoori roti, steamed rice or peas pulao, and cucumber-tomato-onion salad, creating a wholesome and delicious meal. It’s also an excellent choice for parties as the main curry dish.
Conclusion:
The Bhindi Masala Recipe can be prepared in advance and customized to suit different spice preferences. Proper washing and drying of the bhindi prevents stickiness. This delicious, flavorful dish pairs well with Indian breads and rice. The leftovers can be frozen for later use.
Frequently Asked Questions
About Bhindi Masala Recipe
Q: Can I prepare the Bhindi Masala Recipe in advance?
A: Yes, you can make the bhindi masala ahead of time. Cook the dish completely then store it in an airtight container in the refrigerator. Gently reheat before serving.
Q: How can I prevent the bhindi from becoming sticky when cooking?
A: To avoid stickiness, thoroughly wash and dry the bhindi before cutting. Also ensure the bhindi is not overcooked while shallow frying. This will help prevent it from becoming sticky.
Q: Can I adjust the spice level of the dish?
A: Definitely! You can customize the spice level by modifying the amounts of green chillies and garam masala according to your preference. Adding or reducing the red chilli powder will also make it spicier or milder.
Q: What are some good side dishes to serve with Punjabi Bhindi Masala Recipe?
A: This bhindi masala pairs well with Indian breads like chapati or naan. It also goes nicely with steamed rice or pulao. A fresh side salad of cucumber, tomato and onion adds a nice crunch and brightness.
Q: Is it possible to freeze the leftover Bhindi Masala?
A: While best when freshly made, you can freeze leftover bhindi masala. However, note that the texture of the bhindi may change slightly upon reheating after freezing.
