Masala Bhindi

Bhindi is perfect for any meal, any time. Fried bhindi, masala bhindi, bharivi bhindi, they’re all amazing!

I love bhindi. It’s so flavorful, easy to make, and perfect for a fast midweek meal. I normally prefer fried bhindi but masala bhindi is absolutely delicious. It’s easy to make, savory, and dresses up any meal. There’s no magic secret to making bhindi other than wash it pre-slicing slice it quickly, and get cooking, so you can avoid all the sliminess. The best bhindi to buy is thin okra. The fatter it gets the bigger the seeds and often the slimier it gets.

I know people have come to expect Indian food and blogs to paint some sort of garbage rosy glow over the whole process. About how grandmother would call you into the kitchen, tell you about the secrets of the masala dabba, and then let the spices work their magic. That I was like the hard bhindi going into the hot masala, bubbling water forcing me to become pliant with my future…or some sh@# like that. The truth of the matter is, this is a fast 30 minute meal sorta deal. There’s no garbage about magic masala, the warm golden glow in the kitchen, or any of that nonsense. It’s fast, delicious, and I’m not as slimy as okra. But I will tell you about the time I was sent out to catch a chicken. It went badly. Turns out they run fast and have no qualms about pecking you. Oh and they actually aren’t completely flightless. There’s nothing that matches the horror of an eye level, angry, pecking chicken. So…the chicken won that one.

Love bhindi as much as we do? Try these:

Masala Bhindi

Course: MainCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp canola oil

• 2 tbsp cumin

• 1 onion, sliced

• 2 tbs ginger, minced

• 2 chili peppers, minced

• 1/2 tsp turmeric

• 2 tbsp coriander seeds, ground

• 1 tomato, puréed

• 1 lb okra, cut into 1/2 – 1 inch pieces

• 1/4 cup water

• Salt, to taste

• Pepper, to taste

Equipment/Specialty Items

• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds

Directions

• In a large skillet, heat oil over medium heat.
• Add cumin, saute for 1-2 minutes, until golden brown.
• Add onions, saute till golden brown. Approximately 5 minutes.
• Add ginger and chili peppers, saute for 1-2 minutes.
• Stir in turmeric and coriander seeds, saute for 1 minute.
• Add tomato and saute till your masala is combined, stir to avoid sticking – it should look like a thick chunky paste. Approximately 3-5 minutes.
• Add okra and saute for 2 minutes.
• Add in water, salt, and pepper. Cover and cook till okra is cooked through and soft. Approximately 15-20 minutes.
• Remove from heat and serve immediately.

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