One of the most well-known types of curry in North India is called Bhindi Masala. It is prepared by combining soft okra (bhindi), onions, tomatoes, and a mixture of aromatic spices. The flavor of this meal is filled to the brim, and it is a delightful complement to roti, paratha, or rice that has been steamed.
In this detailed tutorial, we will walk you through the ingredients, step-by-step instructions, nutrition statistics, and helpful hints that will allow you to make the ideal Bhindi Masala every single time.
Ingredients
- 250g okra (bhindi), chopped into 3/4 inch pieces
- 2 tbsp oil for sautéing
- 1 tbsp oil
- 1/3 cup finely chopped onions
- 1 tsp ginger-garlic paste
- 1 cup finely chopped tomatoes
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp amchur (dry mango) powder
- Salt to taste
- 1/2 tsp crushed kasuri methi (dried fenugreek leaves)
- 2 tbsp chopped coriander leaves
Also see :- Kashmiri Dum Aloo Recipe
Instructions
After giving the chopped okra a good washing, pat it dry using a clean kitchen towel or tissue paper until it stays fully dry. During the cooking process, the okra will get slimy if it is exposed to moisture. In a pan, heat two tablespoons of oil and sauté the okra for five to seven minutes over medium heat, tossing it regularly, until it is completely cooked through.
Place the contents on a platter and set them away. Warm up one tablespoon of oil in the same pan. Let the cumin seeds sizzle for a few seconds after adding them to the mixture. Add green chiles and sliced onions to the mixture. Sauté till the color changes to golden brown.
When the raw scent is no longer present, add the ginger-garlic paste and continue to sauté for two minutes. Salt and diced tomatoes should be added. The tomatoes should be cooked until they become mushy and tender. Incorporate the following ingredients: amchur powder, garam masala, turmeric, red chili powder, and coriander powder.
Sauté the mixture until it is no longer sticking to the sides of the pan. After adding six tablespoons of water, thoroughly combine the ingredients. Masala should be cooked until it becomes thick. Salt, crushed kasuri methi, and sautéed okra should be added to the dish. It is important to thoroughly combine the onion-tomato masala with the okra.
Cook with the lid on for two minutes over a low heat, stirring the mixture occasionally. Remove the cover and continue cooking for one more minute to allow any extra liquid to drain. Take the pan off the heat and add the chopped coriander leaves while stirring. With roti, paratha, or rice that has been steamed, serve very hot.
Nutrition
- Calories: 133
- Carbohydrates: 12 g
- Protein: 2 g
- Fat: 9 g
- Fiber: 4 g
- Vitamin A: 1060 IU
- Vitamin C: 32.4 mg
- Calcium: 107 mg
- Iron: 1.2 mg
Tips
Pick okra that is both fresh and soft for the greatest outcomes. While slicing the okra, use a tissue to remove any sticky residue that may have accumulated on the knife. This will prevent the okra from getting slimy. Because they become more sticky while they are cooking, the okra should not be chopped too small.
To avoid the okra becoming sticky, make sure to use a sufficient amount of oil. Adapt the seasonings to suit your individual tastes in terms of flavor. In place of oil, you can use ghee to achieve a more robust taste flavor.