Bhindi Masala – Spicy Okra
January 7th, 2008 filed under Dry Vegetables, Gluten Free, Subji (Vegetables), Vegan
Bhindi (Okra) saute with spices is a delicious main course vegetable dish.
Serves 2 to 3.
Ingredients:
- 1/2 lb okra (bhindi)
- 1 1/2 tablespoons oil
- Pinch of asafetida (hing)
- 1/2 teaspoon cumin seeds (jeera)
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon cayenne (adjust to taste)
- 1/2 teaspoon turmeric (haldi)
- 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, and slice lengthwise in halves. Set aside.
Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
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 cayenne pepper and turmeric.
Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.
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.
Can I use frozen okra for this recipe?
Hi Marina,
To answer your question on garlic, many Indians do not eat onions and garlic. Asafeotida powder (hing) gives a garlic-like flavor to the food so that is what you will find in the ingredient list.
You can add garlic if you want, but not too much and omit the hing powder if you use garlic or onions. The flavors in Indian cooking can be quickly overpowered by garlic so I rarly use it myself.
Jaya
Namaste Manjula.
I saw how you cook few of your dishes and they all make my mouth water…It’s super.
I will cook them tonight because my husband and I love Indian food and I cook it often.
I just have one question -in all of the recipie I looked you do not include garlicis there reason why?
And also I love eggplan and Indian soups like rasam and maligatoni but did not find in your collection.
If you would include them I would be very greatfull.
Thanks again for your tasty input.
Sat nam.
Marina
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
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..
manjulaji, it is a great dish. easy to make.can you tell me if you have any recipe for bittergourd (karela)
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.
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
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.
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