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, 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 takes 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.
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.
Notes For Dry Bhindi Masala
- The spices shown here can be adjusted as per taste.
- For more flavours and/or aroma, you have fennel powder, amchur powder, garam masala, and Kasuri methi as options.
- Use chopped red tomatoes to make this. Do not make puree out of it or else this recipe won’t be dry.
- Select fresh and tender ladyfinger. They must have a smooth and shiny look. To check the tenderness break the pointed tip of the ladyfinger. If the sound is sharp and the tip is easily broken then it is good to cook and consume.
- Use a pinch of asafoetida (hing) while sauteeing tomatoes if you want to eliminate the onions and garlic from the recipe.
- Wash and dry the bhindi before cooking them, if poosible. Or else there is a high chance they will turn sticky while cooking.
Frequently Asked Questions
Is it okay to use frozen bhindi instead of fresh ones?
Yes, it is definitely okay to use frozen bhindi if you cannot get them fresh from the market. It will not have too much of an effect on the recipe.
Why is my bhindi sticky?
If you have selected slimy ones or if you haven’t dried them properly before cooking them then this could happen. To avoid this, choose the bhindi carefully and also, pat dry them properly before cooking.
Another way to dry them is by microwaving them on high for about 5 minutes or so after washing them. Also, fry them in oil for a little bit to avoid this situation. It will also enhance the taste.
Why did the bhindi lose its green colour after cooking?
Generally, when the bhindi is overcooked this can happen. To avoid this cook it just as much needed.