Special Bhendi Masala is a simple yet flavor-packed dish that celebrates the humble okra. It’s quick to prepare, full of texture, and incredibly satisfying. Whether you’re cooking for your family or entertaining guests, this recipe is always a winner.
🌟 IntroductionBhendi Masala, also known as Okra Masala or Bhindi Sabzi, is a delicious North Indian dry curry made with tender okra (ladies' finger), onions, tomatoes, and aromatic spices. It’s a staple in many Indian homes and is often enjoyed with roti, paratha, or dal-rice.This Special Bhendi Masala recipe brings a spicy, tangy twist and ensures the bhendi stays non-sticky and flavorful. Perfect for daily meals, tiffins, or even as a festive side dish.
Cost: 100
Ingredients
Vegetables:
- 250 grams bhindi okra/ladyfinger, washed, dried, and chopped
- 1 medium onion finely sliced
- 1 medium tomato chopped
- 1 –2 green chilies chopped (optional)
- 1 tsp grated ginger
- 1 tbsp fresh coriander chopped
Spices:
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ¼ tsp garam masala
- Salt to taste
- 2 tbsp oil
Instructions
Step 1: Prepare the Bhindi
- Wash bhindi and dry thoroughly using a clean kitchen towel.
- Chop into 1-inch pieces and set aside. (Drying well is key to avoiding stickiness.)
Step 2: Cook the Bhindi
- Heat 1 tbsp oil in a non-stick pan.
- Add chopped bhindi and sauté on medium flame for 7–8 minutes until they lose stickiness and start browning slightly.
- Remove and keep aside.
Step 3: Prepare the Masala
- In the same pan, add 1 tbsp oil.
- Add mustard seeds and cumin seeds. Let them crackle.
- Add sliced onions and sauté until golden brown.
- Add green chilies and grated ginger. Cook for 1 minute.
- Add tomatoes, turmeric, red chili powder, coriander powder, and salt.
- Cook until tomatoes soften and the masala thickens (5–6 minutes).
Step 4: Combine & Cook
- Add sautéed bhindi to the pan.
- Mix gently to coat with the masala.
- Cook uncovered for 5–7 minutes, stirring occasionally.
- Sprinkle garam masala and chopped coriander. Mix and turn off the heat.
🍽️ Serving Suggestions
- Serve hot with roti, paratha, or plain rice & dal.
- Tastes great as a side for lunchboxes or dinner platters.
- Can be paired with curd rice for a refreshing twist.
💡 Tips & Variations
- Avoid covering the pan while cooking bhindi to reduce sliminess.
- Add crushed peanuts or sesame seeds for a nutty texture.
- For tanginess, add a dash of amchur powder or lemon juice.