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Bhindi Masala – Spicy Okra
January 7th, 2008 filed under Dry Vegetables, 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.
[...] I’m on an Indian kick the last couple of days and I borrowed another recipe from Manjula’s kitchen. This is so tasty! The area of India my husband grew up in this dish is called Pinda. Very similar [...]
[...] Course: Vegetable Korma, Bhindi (okra), Aloo Dum, Dahi Vada, Plain Rice, and [...]
HI MANJULA MAM,
BENDI FRY WAS SIMPLE AND TASTED EXCELLENT. AS U INDICATE THE SPECIFIED TIME REQUIRED FOR COOKING, IT HELPS US NOT OVERCOOK THE VEGETABLE AND SAVE ON TIME . PLEASE INCLUDE MORE VEGETABLE RECIPES AS WE NEED TO PREPARE VEGETABLE SIDE DISH EVERY DAY
THANKS FOR TEACHING US HOW TO COOK SIMPLY & WONDERFULLY. THE RESULTS FROM COOKING AS PER YOUR METHOD IS BETTER WHEN COMPARED TO OTHER SITES
Enjoy your recipes and how you demonstrate cooking them.
Wanted to ask you if and how to use ‘frozen bhindi’.
Thank you
Hi Iris,
Do not though the bhindi before cooking that makes bhindi very lacy.
Cook same way but on medium high heat and don’t cover the pan, and give few minutes before stirring it.
Thank you so much for the wonderful videos and recipes. I have always loved Indian cuisine and have cooked it on my own for many years — I’m sure making many mistakes. Also, since my mother and grandmothers were all Danish, German and English, I had no one to show me how to make things like naan or how to season and cook tomato chutney properly. I found your website and that changed! Thank you again!
Hi Manjula Aunty,
You are an amzing cook and also a great soul.We thank u loads to make us know ur tasty recipes.Thx tons.
Very wonderful dish, Manjula. I doubled the recipe. I had to add a little water to de-glaze the pan since all the wonderful spices were sticking to it. I also used tomatoes since they’re my favorite. So wonderful. Thanks!
Hello Manjula aunty,
Discovered your site few days ago…made bhindi masala which turned out fab…like asparagus side dish too…you are awesome and ur site with video is just fabulous! keep up the good work and God bless!
Thanks a million,
Supriya H
p.s: You remind me sooo much of my mom! Hugs!
i have jus found ur recipes on you tube its amazing
the way u tell them on n focus on cookng dishes make them easy to learn
Dear Manjula Aunty,
I simply love ur website. What is yellow and red bell pepper.
Can u let me know this.
Regards.
Bell pepper is capsicum or shimla mirch…in the US, besides green capsicum, variations of yellow and red capsicum are also found.
If you cannot find yellow and red bell peppers, you can use the green kind or omit altogether if you don’t have them.