Bhindi Masala Recipe – a quick, dry and easy bhindi masala recipe which goes well with chapati, phulkas or as a side dish with dal-rice. Bhindi or Okra is the favorite vegetable in our house and is made twice a week in different styles. This bhindi recipe is my personal favorite as its so easy to make and mildly spiced. Also all the folks enjoy bhindi in our house but mostly dry or semi dry form is preferred.
The caramelized onion imparts a sweet flavor, with the spice coming from chili powder and garam masala powder to this okra sabzi. Not to forget the tang coming from amchur powder which balances the flavor and takes this plain sabzi to another level. You could also add tomatoes if you like however it’s optional.
There are many ways of cooking okra/bhindi. Some also bake okra to remove the stickiness. I have tried all ways and methods, baking makes the okra dry and also looses the taste and flavor. Best way is to cook okra on high heat or shallow fry in oil before making any dish from okra. However this recipe is simple as okra is cooked in its own juices and flavor.
I make shahi bhindi, bhindo do pyaza, crispy bhindi, stuffed bhindi and bhindi in yogurt. Wonder what took me so long to post bhindi recipes on food blog. Surely will post some bhindi recipes soon.
Bhindi Masala Recipe with step by step photos:
- Rinse the okra / bhindi under running tap. Wipe them with a cloth or napkin.
2. Heat oil in a deep pan or vessel. Add 1 cup of sliced onion to it. Place the heat on low-medium mode.
3. Add little salt to it as this would fasten the process of browning the onion.
4. Saute onion until they look translucent or pale pink in color.
5. Keep stirring the onion it would change color to pale brown.
6. Now add 2-3 green chilies and stir well.
7. It’s time to add 1 cup of chopped bhindi /okra. Place the heat on high mode.
8. Stir it nicely. Sprinkle 1/2 tsp of turmeric powder and 1 tsp of kashmiri chili powder.
9. Mix all nicely place a lid over it, reduce the heat to low, cover and cook the bhindi for 8-10 mins. Keep stirring in between and just check if its not sticking to the bottom.
10. If by any chance it gets stuck to the bottom don’t worry just sprinkle some water and cook without lid.
11. Remove the lid and check if the bhindi has changed texture and appears soft. It means they are almost cooked. But do keep an eye on the bhindi and keep checking. The best way to check is to taste and see if the bhindi is cooked or not.
12. Sprinkle 1 tsp amchur powder, 1 tsp garam masala powder and 1 tsp roasted cumin powder. Add salt if required. Mix all nicely and switch off the gas.
13. Garnish with coriander leaves and serve your bhindi masala hot with roti, phulkas or dal-rice.
If you are looking for similar recipes then do check egg masala dry, egg masala curry, tendli masala, garam masala rice, chole masala, masala rice, mushroom masala, pav bhaji masala, aloo poori masala recipe and masala chai recipe.
Bhindi Masala recipe card below:
- 2 tbsp oil (any vegetable oil)
- 2o0 gm of bhindi / okra chopped into roundels or diagonally
- 1 cup of onion julienne or sliced thinly ( took about 3-4 medium sized onion)
- ½ cup tomatoes chopped (optional)
- 2-3 green chilies slit from center
- ½ tsp turmeric powder
- 1 tsp kashmiri red chili powder or red chili powder
- 1 tsp garam masala powder
- 1 tsp roasted cumin powder
- 1 tsp raw mango powder (amchur) or 1 tsp lime juice
- salt as per taste
- Rinse the okra / bhindi under running tap. Wipe them with a cloth or napkin.
- Heat oil in a deep pan or vessel. Add 1 cup of sliced onion to it. Place the heat on low-medium mode.
- Add little salt to it as this would fasten the process of browning the onion.
- Saute onion until they look translucent.
- Keep stirring the onion it would change color to pale brown.
- Now add 2-3 green chilies and stir well.
- It's time to add 1 cup of chopped bhindi /okra. Place the heat on high mode.
- Stir it nicely. Sprinkle ½ tsp of turmeric powder and 1 tsp of kashmiri chili powder.
- Mix all nicely place a lid over it, reduce the heat to low, cover and cook the bhindi for 8-10 mins. Keep stirring in between and just check if its not sticking to the bottom. If by any chance it gets stuck to the bottom don't worry just sprinkle some water and cook without lid.
- Remove the lid and check if the bhindi has changed texture and appears soft. It means they are almost cooked. You have to keep an eye on the bhindi and keep checking. The best way to check is to taste and see if the bhindi is cooked or not.
- Sprinkle 1 tsp amchur powder, 1 tsp garam masala powder and 1 tsp roasted cumin powder. Add salt if required. Mix all nicely and switch off the gas.
- Garnish with coriander leaves and serve your bhindi masala hot with roti, phulkas or dal-rice.
2. If you don't have amchur powder just squeeze some lime juice.
ritu says
tried first time and loved the bhindi masala , have even tried other recipes from your blog and it was awesome…thanks s..much!
maria says
Thankyou Ritu for your positive feedback 🙂 and you are welcome.