Bhindi or Okra was initially grown in Sudan. It travelled to India with Bantu tribe of Egypt who migrated around the world in 2000 BC, also settled in river valleys of India and China and brought us Okra.
Bhindi masala as a dish is famous in the Northern region of India and is a to go recipe in every household. This can be served as an accompaniment with roti, parathas, or even dal rice.
Here’s my recipe for bhindi masala. Hope you would like it.
| Serves: | 4 |
| Preparation Time: | 10 minutes |
| Cooking Time: | 30 minutes |
Ingredients:
- Bhindi – 500 g
- Onion chopped – 1
- Tomatoes – 2
- Garlic – 5 cloves
- Oil – 3 tbsp
- Mustard Seeds – 1 tbsp
- Coriander Powder – 1 tbsp
- Red Chilly Powder – 1 tbsp
- Garam Masala – 1 tsp
- Turmeric Powder – 1 tsp
- Salt to Taste
Method:
- Wash the bhindi and let them dry properly. If not dried, the dish will turn out to be soggy & sticky. You can even wipe them with towels in the interest of time.
- Cut the bhindi lengthwise into 2-3 inches long pieces.
- For Masala add mustard seed, garlic cloves, tomato in a mixer jar and grind well to make a smooth paste.
- Heat a pan and add little oil and sauté bhindi for few minutes. Though this step is optional, but it will give an additional flavour to your dish.
- Heat the pan add oil. Once the oil is heated, add chopped onion. Sauté till translucent and add the paste and add coriander powder, red chili powder, turmeric and garam masala powder and cook till oil starts separating from the masala. At this point, add bhindi and let them cook on medium to low heat for 10-12 minutes. Do not add water.
- Serve hot with Roti, Paratha or Dal Rice.
