Bhindi Masala Recipe

Ingredients:
250g bhindi (okra/ladyfinger), chopped
1 medium onion, finely sliced
1 medium tomato, chopped
2 green chilies (optional), slit
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp garam masala (optional)
Salt to taste
2–3 tbsp oil
1 tsp lemon juice or amchur (dry mango powder) – optional, for tanginess

Instructions:

1. Prep the Bhindi:

Wash and dry the bhindi completely using a kitchen towel.

Cut into small round pieces.

2. Cook the Bhindi:

Heat 1 tbsp oil in a pan. Add the chopped bhindi and sauté on medium heat for 8–10 minutes until the sliminess goes away.

Remove and set aside.

3. Tempering:

In the same pan, heat remaining oil. Add cumin seeds and let them splutter.

Add onions and sauté until golden.

4. Add Tomatoes & Spices:

Add tomatoes and green chilies. Cook until the tomatoes soften.

Add turmeric, red chili powder, coriander powder, and salt. Mix well.

5. Combine Bhindi:

Add the sautéed bhindi to the pan. Stir gently to coat with masala.

Cover and cook for another 5–7 minutes, stirring occasionally.

6. Final Touch:

Add garam masala and a splash of lemon juice or a pinch of amchur. Mix and cook for 2 minutes.

7. Serve Hot:

Serve with roti, paratha, or dal-chawal.