Spicy Bhindi Masala is ladyfinger/okra in a dry form. It is a vegetarian side, slightly different from the usual bhindi preparations. It will remind you of pakoras. But without the oily feel. It is similar to the stuffed bhindi version. But without the hassle of it. Ready in 20 minutes!
Add it to your meal with a simple lentil/daal of the day with rice or roties and fresh green salad.Jump to Recipe
Steps to the Spicy Bhindi Masala
Preparing the Bhindi
Choose fresh green, slender bhindi. Wash well. Drain. Pat dry.
Remove the top and the tail. Now make a slit across each bhindi without splitting it into two.
Frying the Bhindi
Heat a pan. Add oil. Now toss in the prepared bhindi. Cook on a low fire. Stir occasionally.
In around 5 minutes, you will find that the vegetable has brownish marks on it. At this point, remove the bhindi to a plate.
Frying the Onions and Tomatoes
Once the bhindi is fried, use the same pan to fry the onions and tomatoes. Add oil. Now add a chopped onion. Fry and add ginger garlic paste. After 5 minutes, add the tomatoes. Cover and cook on low heat for 5 minutes. Remove to a plate.
Preparing the Besan/Gram Flour
Simultaneously, heat another pan/kadhai and add the besan to it. Lightly roast it on low heat. Keep stirring it. Do not let the pan go unattended as the besan can char suddenly. If this happens, discard and start over.
Within minutes, you will have a lovely aroma from the gram flour. Toss it around the pan till it just turns into a golden brown shade.
Add the chilli powder, coriander powder, turmeric powder and cumin/jeera powder and mix well.
In a few minutes, add garam masala powder, amchur/lime and salt. Mix well.
Preparing the Bhindi Masala
Add the fried onion mixture to the pan with the besan mixture. Mix well.
In 5 minutes, add the cooked bhindi.
Stir fry for around 5 minutes, till the bhindi is well-coated with the masala. Add a teaspoon of oil (optional)
It will gradually turn into a darker, golden colour.
Adjust the seasoning to your liking. I once had it with roties and curd. A bit of the tangy dates chutney on the side makes it a memorable, though simple meal.
Spicy Bhindi MasalaCourse: SidesCuisine: IndianDifficulty: Easy
The Bhindi Masala has an unusual grainy texture on each piece of the vegetable, that makes it a delightful experience.
200 g ladyfinger/okra/bhindi, slit halfway, lengthwise
3/4 cup gram flour/besan
1 onion, chopped
1 tomato, chopped
1 tsp ginger garlic paste
2 tbsp oil
1 tsp chilli powder
1 tsp coriander/dhaniya powder
1 tsp cumin seeds/jeera powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp amchur/lime juice
1 tsp salt
- Add a tbsp of oil to a hot pan. Fry the bhindi in it for 5 minutes on a low flame, till brownish marks appear. Set aside on a plate.
- To the same pan, add another tbsp of oil and fry the onions. Add ginger garlic paste and fry for 5 minutes.
- Now add tomatoes, and cook covered for 5 more minutes. Remove from heat.
- In another pan, simultaneously, roast the gram flour on low heat. Stir frequently. In 5 minutes, you will smell a good aroma.
- Add the chilli, turmeric, coriander and cumin powders. Fry for a minute or two. Now add the garam masala, salt and amchur/lime juice.
- Add the fried onion mixture to the pan with the besan mixture. Mix well.
- In 5 minutes, add the cooked bhindi. Stir fry gently for around 5 minutes, till the bhindi is well-coated with the masala.
- Once the mixture looks golden brown, take it off the fire.