Bhindi or Ladies finger or orka (bhindi) is a staple in Indian cuisine and a much loved vegetable in our family. Okra is a very versatile vegetable and there are so many ways to cook okra. Most of time I prepare dry or semi dry sabji with bhindi. I have already posted recipe of onion okra and aloo bhindi.
Today I am sharing Masala Bhindi, a popular main course dish, which is very delicious, flavourful and popular side dish recipe with okra. Restaurant style Masala Bhindi recipe, sauteed okra pieces tossed in spicy flavourful onion tomato masala and served with Chapati/parathas.
Learn how to make Masala Bhindi with this step by step recipe.
Step-by-Step Masala Bhindi Recipe :
Step 1 : Wash the bhindi properly. Dry them using kitchen napkin. Remove the base and stalk. Chop them into 1.5 inch pieces.
Step 2 : Heat 1 tbsp oil in a non stick pan. Add chopped bhindi , sprinkle some salt and sauté them till they get cooked completely. Stir in between regularly.
Step 3 : Meanwhile, make a fine paste of onion and keep it aside. Fine chop the tomatoes and keep it aside. Make a paste of ginger and garlic in mortar-pastel.
Step 4 : Once bhindi get cooked completely, turn off the flame. Transfer them into plate and keep it aside.
Step 5 : In the same pan, heat 1 tbsp oil.
Step 6 : Add cumin seeds when oil is medium hot.
Step 7 : When cumin seeds start to crackle, add hing and onion paste.
Step 8 : Saute the onion paste till it turns into light brown color.
Step 9 : Add ginger – garlic paste. Mix well. Saute till raw aroma goes away.
Step 10 : Add chopped tomatoes. Mix well.
Step 11 : Add all dry spices – Salt, turmeric powder, red chili powder and coriander powder.
Step 12 : Cook till tomatoes get cooked completely.
Step 13 : Add cooked bhindi. Mix well. Cook for few minutes.
Step 14 : Sprinkle kasuri methi and here your Masala Bhindi is ready to serve. Garnish the masala bhindi with some coriander leaves before serving.
Step 15 : Serve warm masala bhindi sabji with roti or paratha or naan.
- 500 gm bhindi ( lady finger )
- 4 – 5 garlic cloves
- 1 inch ginger
- 2 medium size onions
- 3 medium size tomatoes
- 2 tbsp oil
- ½ tsp cumin seeds
- Pinch of asafetida ( hing )
- 1 tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp garam masala
- ¼ tsp kasuri methi / dry fenugreek leaves
- Salt according to taste ( approx 1 – 1 ½ tsp )
- Wash the bhindi properly. Dry them using kitchen napkin. Remove the base and stalk. Chop them into 1.5 inch pieces.
- Heat 1 tbsp oil in a non stick pan. Add chopped bhindi, sprinkle some salt and sauté them till they get cooked completely. Stir in between regularly.
- Meanwhile, make a fine paste of onion and keep it aside. Fine chop the tomatoes and keep it aside. Make a paste of ginger and garlic in mortar-pastel.
- Once bhindi get cooked completely, turn off the flame. Transfer them into plate and keep it aside.
- In the same pan, heat 1 tbsp oil.
- Add cumin seeds when oil is medium hot.
- When cumin seeds start to crackle, add hing and onion paste.
- Saute the onion paste till it turns into light brown color.
- Add ginger – garlic paste. Mix well. Saute till raw aroma goes away.
- Add chopped tomatoes. Mix well.
- Add all dry spices – Salt, turmeric powder, red chili powder and coriander powder.
- Cook till tomatoes get cooked completely.
- Add cooked bhindi. Mix well. Cook for few minutes.
- Sprinkle kasuri methi and here your Masala Bhindi is ready to serve. Garnish the masala bhindi with some coriander leaves before serving.
- Serve warm masala bhindi sabji with roti or paratha or naan.
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