This post is also available in: Hindi
Bhindi masala is a regular recipe made at home for having with daal chawal or roti. The good part is that most children love bhindi too so it is one dish that takes care of everyone’s hunger pangs at home. Bhindi masala can be made in multiple ways. You can make the slightly dry version or the gravy version.
When made during regular days, you can make the masala with tomatoes, onion and garlic. During some days when you can’t eat onion and garlic for religious reasons, you can make the masala with a mustard base too. To make this versatile vegetable, go with the non-spicy version so that everyone can enjoy it fully.
- 200 grams Bhindi
- 1 large Onion
- 2 medium-sized Tomatoes
- 1 Green Chilli
- 1 tsp Ginger Garlic Paste
- 1 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- 1 tsp Green Coriander Leaves
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 cup Water
- Salt to taste
- 3 tbsp Oil
Wash and wipe dry the Bhindis. Cut off the top and the bottom tips of each.
Cut them into 1 to 2 inches pieces. Gently slit horizontally without cutting all the way through.
The slit helps to check for worms and to cook them through easily.
Heat 2 tablespoons oil in a non-stick pan. Add in the bhindis and let them shallow fry on low heat.
Cover with a lid to speed up the cooking process. Stir once in awhile to cook them all around.
Remove when done and keep aside.
Finely chop the onion, tomatoes, green chilli, and green coriander leaves.
In the same pan, add remaining oil and heat on low flame. Add the onion and saute until soft.
Now, put in the tomatoes, green chilli, green coriander leaves and Ginger-Garlic paste. Saute and cover again to cook until tomatoes turn soft.
Add all seasonings like salt, red chilli powder, turmeric powder, coriander powder and garam masala powder.
After a minute, add ½ cup of water and let the gravy cook till soft. Finally, add the fried bhindis.
Stir well to coat them with the gravy.
Cover and cook for about 5 minutes.
Shut off the flame and let it stand for a few minutes before serving with piping hot phulkas
One trick that has been passed down in the family is to first wash the bhindi, drain the water and then wipe and dry each bhindi completely before cutting them into pieces. If some water remains when you are cutting the bhindi then it’ll result in the gooey part of the bhindi stick out when cutting and cooking.
To make bhindi masala, you can cut it into half inch pieces. You can either cut this straight or in a slanting way. This way you’ll get bhindi pieces shaped like a rhombus. The other way to cut them is leave them around 2 inches long. This also gives a different look to the dish.
When you start cooking the bhindi, it is important to never cover the pan with a lid. If you do this, the bhindi will soak in the water and wont cook properly. In the last step, if you make a thick masala, you can add some water, give it a mix and bring it to boil to get some additional gravy. I am going to take you through this process in this recipe.
Adding kasuri methi to this dish is optional. Restaurants tend to add this to the bhindi masala they make. Many people tend to skip this at home. Also, its best to avoid coriander leaves for topping. Most curry dishes like aaloo matar or matar paneer can easily carry a coriander leaf topping but this doesn’t go well with bhindi masala.
For a variation, grind mustard and add it to the gravy to give it a new twist.
Ensure that bhindi is properly clean and dry before you start to shallow fry these.
Fry the bhindis evenly, keep tossing so that it is cooked from all sides.
Many people like bhindi dry without even masala. For that recipe you need to add dry masala to the bhindi while frying and add big pieces of onion. No tomato is used in that recipe.
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