Bhindi Masala Recipe
Ingredients:
For Bhindi:
500 gms new Bhindi
2 tbsp vegetable oil
1 tsp turmeric powder
1 tsp salt
For Masala:
2 tbsp vegetable oil
1 tsp cumin seeds
1 medium-sized onion, finely chopped
2 medium-sized tomatoes, finely chopped
2-3 green chillies, chopped
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp red chilli powder (to taste)
Salt to taste
New coriander leaves for garnishing
Directions:
Preparing Bhindi:
1.Wash and dry the Bhindi:
Firstly, wash and dry the Bhindi. Soak the Bhindi thoroughly under running water. Wipe them with a kitchen towel. Make sure they are completely dry, so that there is no mess while cooking.
2.Cut and Slice:
Cut the ends of each bhindi and cut them into 1-inch pieces. If the bhindi is large, you can also chop them into equal parts.
3.Cook the bhindi:
Heat 2 tablespoons of vegetable oil on a large non-stick pan over medium heat. Add the chopped bhindi and sprinkle 1 teaspoon of turmeric powder and 1 teaspoon of salt. Mix well and fry the bhindi until they are cooked a little and turn a little charred. This should take about 8-10 minutes. Once done, remove and keep them on a plate.
Preparing the Masala:
4.Heat the Oil and Add the Spices:
Add 2 tablespoons of vegetable oil in the same pan. When the oil is hot, add 1 teaspoon of cumin seeds and let it crackle.
5.Cook the onions:
Add the finely chopped onions to the wok. Saute the onions until they turn bright brown, which will take about 5-7 minutes. Keep stirring occasionally to prevent them from burning.
6.Add ginger-garlic paste:
When the onions turn bright, add the ginger-garlic paste and chopped green chilies. Saute for 2-3 minutes until the raw smell of ginger and garlic disappears.
7.Cook the tomatoes:
Add the chopped tomatoes to the wok. Cook the tomatoes until they turn soft and mushy. This should take about 5 minutes. You can cover the wok to speed up the process.
8.Add spices:
When the tomatoes are cooked, add turmeric powder, coriander powder, cumin powder, red bean stew powder, and salt. Mix well and cook the masala for 2-3 minutes till the oil starts separating with the flavour.
Marinating the Bhindi with the Masala:
9.Add the cooked Bhindi:
Add the roasted Bhindi to the spice mixture. Mix everything lightly so that the Bhindi is well coated with the masala.
10.Cook together:
Cook the Bhindi and the masala on low flame for 5-7 minutes. Keep mixing at times, but be careful to avoid breaking the Bhindi.
11.Finish with Garam Masala:
Finally, sprinkle Garam Masala over the Bhindi Masala. Mix lightly and cook for another minute.
12.Garnish and serve:
Switch off the flame and garnish with freshly chopped coriander leaves. Serve Bhindi Masala hot with chapati, roti or rice.
Tips to make amazing Bhindi Masala:
1.Avoid stickiness:
To reduce the mess of bhindi, ensure they are completely dry before cooking. Similarly, roasting the bhindi separately before adding them to the masala keeps them firm and less sticky.
2.Even heat:
Cook the masala on medium to low heat to ensure that the spices are cooked well and the spices are well incorporated.
3.Avoid over stirring:
bhindi is delicate and can break easily. Mix gently and do not over mix the bhindi to maintain its shape and surface.
4.Customize the zest level:
Change the zest level as per your preference. You can increase or decrease the amount of green chilli and red bean stew powder as per your preference.
5.Serving Suggestions:
Bhindi Masala pairs well with Indian breads like chapati, paratha and naan. It also goes well with steamed rice or any kind of pulao.
