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Bhindi Masala Recipe: How To Prepare Dry Bhindi Masala At Home
Bhindi masala is a traditional North Indian curry that is prepared as a side dish with the main course. Here is a video recipe. Read and follow the step-by-step procedure having images.
Bhindi masala is a traditional North Indian curry that is prepared as a side dish and served with the main course for regular lunch or dinner meals. There are many variations to the bhindi masala in different parts of the country. In this recipe, we are preparing a dry bhindi masala.
Dry bhindi masala is prepared with bhindi cut into long one-inch pieces, onions and a whole load of spices. The okra is spiced up with many Indian masalas and along with onions, it makes this dish utterly delicious.
Bhindi masala is a great combination with roti or rice. The spiciness of the masalas along with the tanginess of the amchur powder is what makes this dish exclusive and supremely tasty.
Bhindi masala is quick and easy to prepare at home. It is a great curry to just mix with hot plain rice. This makes an ideal lunch-box meal.
So, if you'd like to try our version of the dry bhindi masala, watch the video and also follow the detailed step-by-step procedure containing images.
BHINDI MASALA VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Side dish
Serves: 2
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Bhindi/lady's finger (washed and dried thoroughly) - 250 g
Onions - 2
Green chilli (large) - 1
Oil - 3 tbsp
Jeera - 1½ tsp
Salt to taste
Turmeric powder - 1 tsp
Red chilli powder - 2 tsp
Dhaniya powder - 2 tsp
Garam masala - 1 tsp
Amchur powder - 2 tsp
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1. Take the bhindi or lady's finger.
2. Remove the top and bottom portions and cut them into one-inch pieces.
3. Take the onions and remove the top and bottom portions.
4. Peel the skin off and remove the top layer, if it is too hard.
5. Cut them into halves and further cut them into medium thin slices.
6. Separate the layers of the onions and keep it aside.
7. Slit a green chilli into long pieces and deseed it.
8. Cut it into half inch pieces and keep it aside.
9. In a heated pan, add oil and allow it to heat up.
10. Add jeera and let it turn brown.
11. Add the onions and sauté well for about 2 minutes.
12. Add the cut green chilli and sauté again until the onions turn golden brown.
13. Add the cut bhindi and stir well for about 2 minutes.
14. Add salt according to taste and turmeric powder.
15. Mix well and cover it with a lid.
16. Allow it to cook for 5-6 minutes on a low flame.
17. Remove the lid and add red chilli powder and dhaniya powder.
18. Add garam masala and mix well.
19. Add amchur powder and stir well for a minute on high flame for the masalas to cook.
20. Transfer into a bowl and serve hot.
- 1. Make sure the bhindi is washed and dried thoroughly. If it is wet, it will become mushy.
- 2. For the bhindi masala, the bhindis are cut quite big compared to the other bhindi sabzis.
- 3. The green chilli is de-seeded, so that it is not too spicy while biting the chilli in the masala.
- 4. Be mindful while adding the red chilli powder, as the green chillies are already added in the beginning.
- Serving Size - 1 cup
- Calories - 216.3 cal
- Fat - 11.6 g
- Protein - 5.8 g
- Carbohydrates - 27.5 g
- Sugar - 4.7 g
- Dietary fibre - 7.5 g
STEP BY STEP - HOW TO MAKE BHINDI MASALA
1. Take the bhindi or lady's finger.
2. Remove the top and bottom portions and cut them into one-inch pieces.
3. Take the onions and remove the top and bottom portions.
4. Peel the skin off and remove the top layer, if it is too hard.
5. Cut them into halves and further cut them into medium thin slices.
6. Separate the layers of the onions and keep it aside.
7. Slit a green chilli into long pieces and deseed it.
8. Cut it into half inch pieces and keep it aside.
9. In a heated pan, add oil and allow it to heat up.
10. Add jeera and let it turn brown.
11. Add the onions and sauté well for about 2 minutes.
12. Add the cut green chilli and sauté again until the onions turn golden brown.
13. Add the cut bhindi and stir well for about 2 minutes.
14. Add salt according to taste and turmeric powder.
15. Mix well and cover it with a lid.
16. Allow it to cook for 5-6 minutes on a low flame.
17. Remove the lid and add red chilli powder and dhaniya powder.
18. Add garam masala and mix well.
19. Add amchur powder and stir well for a minute on high flame for the masalas to cook.
20. Transfer into a bowl and serve hot.
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