Bhindi Masala is a classic lunch & dinner item here in India. My family (except me) loves भिंडी की सब्जी more compared to paneer dishes. There are multiple methods to make bhindi.
Bhindi (okra) is a time saver
Let me tell you, and bhindi dishes are a time saver. I know that some of you may not agree with this. Although this may be true that it takes time to cook yet, I believe it’s a fatafat dish.
I will tell you why.
A simple dry bhindi sabji for 4-5 people take around 20-30 minutes to cook. However, the cooking time largely varies on the quantity. If I were to say then, our bhindi masala would take about 30-40 minutes to cook.
Let’s discuss what it is.
What is Bhindi Masala?
This dish is natively famous as मसालेदार भिंडी (मसलेवाली भिंडी). When you saute ladyfinger in ground spices & after that cook using Indian masalas, you get खुशबूदार भिंडी मसाला. Now, this particular dish is the most straightforward & plain version of ladyfinger dishes.
To cook fast, you can cut horizontally into small pieces. One more thing you can do. Slit the ladyfingers vertically into thin strips. Doing this you can cook them in less time.
Okay, now let’s proceed to the list of ingredients.
Bhindi Masala Ingredients
It’s a big sigh of relief that there are fewer items needed. All in all, we require a dozen ingredients to make bhindi masala. Gather all items first. Here’s the list.
- Oil – Use regular cooking oil. No butter. No ghee.
- Cumin Seeds – For tempering & woody flavour.
- Garlic – For unique pungent flavour.
- Ginger Paste – This herb is a combo of peppery, sweet & spicy aroma.
- Green Chili – To add required spiciness.
- Onion – It’s a regular tempering item paired with cumin seeds.
- Coriander Powder – Add as per the given measurement. Self-explanatory.
- Red Chili Powder – Add as per the given measurement. Self-explanatory.
- Salt – As per taste.
- Turmeric Powder – To integrate natural yellow tone into the recipe.
- Tomato – Use red tomatoes. Do not make puree out of it.
- Ladyfinger – Use fresh ones. Wash, dry & then cut into pieces.
Hence, the above item list concludes here. Now it’s time to cook our masala bhindi.
Making Dry Bhindi Masala at home
Since we are making dry bhindi masala, we will use non-stick kadhai. Heat oil in a non-stick kadhai. Add ground spice & masalas. Saute until they release a specific aroma.
Now saute onion till they become soft. After that, add masala powders along with tomato. Mix well & saute again for a couple of minutes.
Finally, add chopped ladyfinger & combine with the masala. If the mixture is dry, then add oil. One more thing, cover & cook on low flame until bhindi is soft. Meanwhile, keep stirring occasionally, or else it will burn at the bottom.
Your bhindi masala is ready. What we have made here is the plain variation. For other bhindi, recipe variations browse our recipe list.