Bhindi Masala - Spicy Okra
January 7th, 2008 filed under Subji (Vegetables), VeganBhindi or Okra is a delicious main course vegetable dish filled with spices.
Serves 2 to 3.
Ingredients:
- 1/2 lb okra
- 1 1/2 tablespoons oil
- Pinch of asafetida (hing)
- 1/2 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1/2 teaspoon red chilly powder (adjust to taste)
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon mango powder (amchoor)
- 1 tablespoon gram flour (besan) (optional)
- 2 tablespoons finely chopped yellow bell pepper
- 2 tablespoons finely chopped red bell pepper
Method
Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting. Cut off the both ends of the okra pieces and slice lengthwise in halves. Set aside.
Heat a heavy skillet on medium-high heat. Add the oil. When the oil is heated, add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra. Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes. Remove the cover and add the coriander powder, red chilly powder and turmeric. Next add the gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers.
Variations
Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish. You can substitute the bell pepper with sliced tomatoes as a garnish.
You can also slice the okra in 1/4 inch pieces and follow the same method above.
Tips
Make sure to add the salt last to avoid the okra becoming lacey.
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August 18th, 2008 at 12:49 pm
I had my American neighbours for dinner and this was a great dish! Looks beautiful and also tastes delicious. We eat Okra all the time, but this was totally different and tasty!
Your instructions and tips are very helpful and motivates one to keep cooking!
Thanks,
Lakshmi
August 5th, 2008 at 11:09 am
HI Majula,
I am a big fan of indian food. Ever since I went to one of my inidan friend’s place and ate a veg dish at her place, i have fallen in absolute love for indian food.
Thanks for these wonderful recipes. I especially appreciate the videos, coz i still dont know a lot of stuff to do with indian kitchens and this helps a lot.
I hate to go to restaurants, coz everytime i eat spicy Indian food, i get sick. and you have given me a chance to try cooking myself something i really like.
Love You Manjula..
July 22nd, 2008 at 12:23 am
manjulaji, it is a great dish. easy to make.can you tell me if you have any recipe for bittergourd (karela)
July 1st, 2008 at 12:19 pm
Maheen,
Hing has a very strong smell and will stay that way even after many years!
Store is in a glass jar with a tight fitting lid. It should keep well for a long time.
To get used to how strong your batch of hing is, start by using a tiny pinch which may be only 6 - 10 granules. Increase the amount next time you cook if the flavor was not strong enough. Soon you will know how much to use.
P.S. many years ago a gentlemen was travelling from India to US with hing in his suitcase (this was before there were many Indian grocery stores here) and the drug sniffing dog went after his suitcase in U.S. Customs. Finally after locating an Indian airport agent did Customs understand the smell was from “hing” and not drugs. Poor guy was shaken to his boots.
July 1st, 2008 at 11:22 am
Hi Manjula, I went to indian store and get a small box of asafetida (hing), it has extremly strong smell, do you know any tip to prevent this smell and where to store it so we can’t smell it? I stored it in my kitchen cabinet.
Thanks,
Maheen
May 3rd, 2008 at 12:38 pm
Oh my God!!! This is the best Bhindi Masala I have ever made and it so easy!!
My husband and me just loved it.
Thanks a ton Manjula. Your recipes are wonderful.
April 21st, 2008 at 4:59 pm
Manjula Aunty,
I have found a new found recognition with my husband. Keep posting these delicious and easy to make recipes.
Very very greatful.
Elizabeth
April 7th, 2008 at 2:07 pm
first cook Okra just with cumin seed and hing. next make gravey with all the spices and add few tomatoes slices dont and okra at the samt time and let it boil just once close the heat and cover the pot let it cook with steam.
April 7th, 2008 at 12:21 pm
Pranam,
The bhindi sabji you have shown is without the gravy. Can you please tell me how to make it with gravy? Should I make a paste out of besan, haldi, mirchi and dahi?
Navaratan
April 6th, 2008 at 7:02 pm
Dear Auntie-ji,
Thank you!
Thank you very much for answering my previous question (about the smoking tawa). I have tried this recipe, and it came it out so delicious. It is such a simple recipe, and yet so full of flavor. I am adding it to my list of favorites!! I made it for lunch, for tomorrow, but I already finished off half of it because it was so tasty
April 3rd, 2008 at 3:51 pm
Hi Manjula, I love this website…it’s wonderful…thank you for your help in teaching others how to cook! Keep up the great work–It’s very appreciated!
March 31st, 2008 at 9:39 pm
Dear Manjula… I’ve been looking for a teacher like mym mom or my aunt who can teach me cooking and also make authentic vegan dishes… I made 6 of your dishes to invite some friends over and I had hard time making them leave my place
I just wanted to say PLEASE keep up your passion for giving lessons on authentic indian cooking… we, the audience, are the blessed one to have someone like you
Shrastiyakal & God bless.
March 26th, 2008 at 11:46 am
Besan is a gram flour, you can find this in Indian grocery stores. If you do not have besan, try corn meal instead.
March 26th, 2008 at 10:54 am
Manjula
Have a question…Why do you add besan flour?
March 24th, 2008 at 12:58 am
Hello,
I’m a Canadian looking for tastier foods to please my taste-buds. I love cooking, but I’m actually going to be new to Indian cooking thanks to you. This all looks rather delicious, and you seem like the sweetest lady. I’m definitely bookmarking your site and visiting it more regularly.
Thank you!
March 20th, 2008 at 3:11 pm
Dear Manjula, I love Indian cooking. I learned first learned to do it while livng in Moscoe of all places from some dear Indian friends who were talented and generous as you are. This is a wonderful site and your recipes are fabulous –I will tell my readers a bout your site it truly is a gift. Your videos are so easy to follow you were born to teach. I love your dosa recipe– and enjoyed your intro my husband also is a great fan of snacks. Thank you and I shall try this recipe for my husband soon and think fondly of you. I wish you all good things and health! Namaste, Gracey
March 18th, 2008 at 12:52 pm
Manjula, you are wonderful. Thank you for this and all the other recipies.