Bhindi/Okra is one of my favorite vegetable. Be it a simple stir-fry, South Indian curry or sabzi, this vegetable adds a magic to the dish. I wanted to make bhindi sambhariya with the bhindi, but then at the end decided to make this simple yet delicious Punjabi Bhindi Masala to accompany roti for dinner.
This bhindi masala is full of flavors from the spices. The addition of dry mango powder adds a tang to the masala and kasuri methi gives an extra zing. This bhindi masala goes well with chapathi/roti and even with dal-chawal. Also this doesn't take much time to prepare, so you can make quickly for lunch box or dinner.
Bhindi/Okra - 300 gms (about 20-22)
Onion - 2 medium, finely chopped
Green chilly - 1, finely chopped
Ginger-garlic paste - 1 tsp
Tomato - 2 medium, chopped
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Garam masala - 1/4 tsp
Amchur/Dry mango powder - 1/4 tsp
Kasuri methi - big pinch
Jeera/Cumin - 1 tsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - to garnish
1. Wash, dry the bhindi and cut them into 1 inch pieces. Add 2 tsp oil in a pan and saute the bhindi gently in medium flame for 8-10 minutes. Set aside.
2. Heat 1 tbsp oil and add jeera. Add the onions and fry. When onion becomes soft, add green chilly, ginger-garlic paste and fry till onions turn golden.
3. Then add turmeric powder, coriander powder. red chilly powder, garam masala, amchur powder, kasuri methi and remaining 2 tsp oil. Mix and saute for 2 minutes.
4. Then add tomatoes, salt and mix well. Cook till the tomatoes become soft and oil leaves the sides.
5. Now add the fried bhindi and gently combine with the masala. Let the bhindi cook in the masala for 6-8 minutes. Garnish with coriander leaves.
Tips & Notes:
1. Do not add salt while frying bhindi. Do not cover and cook bhindi.
2. Do not stir a lot after adding bhindi to the masala. Gently combine with the masala.