bhindi masala spicy okra recipe by manjula indian vegetarian Bhindi Masala Spicy Okra Recipe by Manjula Indian Veg

Bhindi Masala, or spicy okra, is a beloved Indian vegetarian dish that bursts with aromatic spices and vibrant flavors. Inspired by the renowned chef Manjula, this recipe perfectly balances the slimy texture of okra with tangy tomatoes, fragrant spices, and a touch of heat.

Whether you’re a longtime fan of Indian cuisine or exploring vegetarian options, this bhindi masala will quickly become a staple in your kitchen. It’s easy to prepare, nutritious, and pairs wonderfully with both rice and Indian breads.

In this detailed recipe, I’ll guide you step-by-step to create this authentic, flavorful dish that is as satisfying as it is wholesome.

Okra, known as bhindi in Hindi, is packed with dietary fiber and essential nutrients, making this dish not only delicious but healthy too. With Manjula’s approach, you’ll find the perfect technique to keep the okra tender and flavorful without the usual sliminess that turns some people off.

Ready to spice up your vegetable repertoire? Let’s dive in!

Why You’ll Love This Recipe

This Bhindi Masala recipe by Manjula is a celebration of simple ingredients elevated with the magic of Indian spices. Here’s why it stands out:

• Authentic Flavor: Manjula’s method uses fresh spices and perfectly balanced seasoning to bring out the best in okra.
• Easy to Make: With straightforward steps, it’s perfect for both beginners and seasoned cooks.
• Healthy & Nutritious: Okra is low in calories, rich in vitamins, and high in fiber, making this dish a great addition to a wholesome diet.
• Versatile: Serve it as a side with steamed rice, chapati, or naan, or even enjoy it as a main dish with some yogurt on the side.
• Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, catering to various dietary preferences.

Ingredients

• 500 grams fresh okra (bhindi), washed and dried
• 2 tablespoons oil (vegetable or mustard oil preferred)
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Juice of half a lemon (optional)

Equipment

• Large non-stick skillet or heavy-bottom pan
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Mixing bowl

Instructions

1. Prepare the okra: After washing, pat the okra completely dry with a clean kitchen towel or paper towels. This step is crucial to reduce sliminess. Trim off the stem ends and chop the okra into 1-inch pieces.
2. Heat oil and temper spices: In a large skillet, heat 2 tablespoons of oil over medium heat. Once hot, add 1 teaspoon cumin seeds. Allow them to splutter for a few seconds.
3. Sauté onions and aromatics: Add the finely chopped onions to the pan. Cook until they turn translucent, about 5-6 minutes. Stir in the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until fragrant.
4. Add tomatoes and spices: Mix in the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook this masala base until the tomatoes soften and the oil starts to separate from the mixture (about 7-8 minutes).
5. Cook the okra: Add the chopped okra to the pan. Stir well to coat the okra with the masala. Reduce the heat to medium-low and cover the pan. Let it cook for 10-12 minutes, stirring occasionally to prevent sticking and burning.
6. Uncover and sauté: Remove the lid and increase the heat slightly. Sauté the okra uncovered for another 5-7 minutes to cook off any excess moisture and achieve a slightly crisp texture.
7. Finish with garam masala and lemon juice: Sprinkle garam masala over the cooked bhindi and mix gently. If desired, add a squeeze of fresh lemon juice for a tangy finish. Garnish with chopped coriander leaves.
8. Serve hot: Your spicy bhindi masala is ready! Serve it warm with steamed basmati rice or Indian breads like chapati or paratha.

Tips & Variations

“To minimize okra’s natural sliminess, always ensure the okra is completely dry before cooking and avoid overcrowding the pan.”

• Use fresh okra: Fresher okra tends to be less slimy and more tender.
• Try dry roasting: For a different texture, roast the okra separately on medium heat until slightly browned before adding to the masala.
• Adjust spice level: Increase or reduce green chilies and red chili powder to suit your heat preference.
• Add other vegetables: You can mix in diced potatoes or bell peppers for a heartier dish.
• Swap oil types: Mustard oil lends an authentic pungency, but vegetable or sunflower oil works well too.
• Make it tangier: Add a teaspoon of amchur powder (dry mango powder) for a tangy twist.

Nutrition Facts

Serving Suggestions

Bhindi Masala pairs beautifully with a variety of Indian staples. Here are some serving ideas to elevate your meal:

• Steamed Basmati Rice: The mild flavor of basmati rice balances the spicy okra.
• Chapati or Roti: Soft Indian flatbreads are perfect for scooping up the masala.
• Paratha: Try layered parathas for a richer pairing.
• Yogurt or Raita: A cooling cucumber or mint raita complements the heat.
• Dal Tadka: Serve alongside a simple lentil dal for a hearty vegetarian meal.

For more delicious Indian vegetarian recipes, check out my Classico Sun Dried Tomato Alfredo Sauce Recipe, or if you’re in the mood for something sweet, try the rich Chocolate Heaven Cake Recipe. For a comforting winter dish, the Clam Chowder San Francisco Recipe is a fantastic option.

Conclusion

Manjula’s Bhindi Masala is a timeless Indian classic that transforms humble okra into a vibrant, spicy delight. Its balanced spices and straightforward preparation make it approachable for cooks of all levels, while its wholesome ingredients ensure a nutritious meal.

Whether you’re looking to add more vegetarian dishes to your repertoire or craving an authentic Indian flavor experience, this recipe is sure to impress.

Remember, the key to perfect bhindi masala lies in the preparation – drying the okra thoroughly and cooking it gently to avoid sogginess. With these tips, you’ll enjoy tender, flavorful okra every time.

Serve it with your favorite Indian breads or rice, and don’t forget to garnish with fresh coriander for that final burst of freshness. Happy cooking and enjoy this spicy, delicious treat!

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