Bhindi Masala Recipe| how to make bhindi masala by Lubnafoodstudio
Recipe Information
Bhindi Masala
Cultural Context
Bhindi Masala, originating from India, is a beloved dish that highlights the unique flavor of okra, or bhindi, often cooked with spices and vegetables. It's a staple in many Indian households, often served with roti or rice, and is celebrated for its simplicity and vibrant flavors. Today, it's enjoyed not only in India but also in various parts of the world, with many regional variations adapting to local tastes.
bhindi
🥗Healthier: zucchini
💰Cheaper: green beans
Zucchini provides a similar texture while being lower in calories.
oil
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil adds flavor while being a healthy fat.
Wash and dry 500g bhindi, then cut into large pieces.
Heat 1/2 cup oil in a pan until shimmering.
Fry the bhindi in the oil until the layers are gone and it turns light golden, about 5-10 minutes.
Remove the fried bhindi from the pan.
In the same oil, add 1 tablespoon ginger-garlic paste and sauté until light golden, about 2 minutes.
Add 1 tablespoon cumin seeds and let them sizzle for 1 minute.
Add 1 medium onion paste and cook until it changes color slightly.
Mix in 2 tomato paste, 1 tablespoon salt, 1 tablespoon red chili powder, 1 tablespoon coriander powder, 1 tablespoon turmeric powder, and 1 tablespoon roasted cumin powder, and cook until the raw smell is gone, about 5 minutes.
Add a little water and cook for another 5 minutes to finish cooking the spices.
Add the fried bhindi back into the pan and mix well to coat with the spices, being careful not to break the bhindi.
Add 2-3 green chilies and cook for another 10 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Also Known As
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