Bhindi masala

Bhindi, also known as okra or ladies fingers is a popular vegetable in India. This recipe is for a simple masala with this delicious vegetable. This is a semi dry curry recipe meaning there is not a lot of sauce. Bhindi masala is a fairly ‘mild’ dish, as this also doesn’t contain a lot of chilli (compared to something like a biryani). This recipe is also extremely quick, a one-pan dish and with few ingredients.

Bhindi has a habit of going slimy if you don’t prepare it well. To prevent this: wash the bhindi before you cut it and pat it dry. Don’t chop the bhindi very small, as more slime will be released. Don’t wash chopped bhindi in water - you’ll end up with a slimy mess that’s almost impossible to get rid of (I have made this mistake). Cook on a moderately medium-high heat, this will stop the bhindi going mushy. Cooking slowly means more water or slime is released. See this post for all my tips! 

Ingredients
Serves 4
500g bhindi (okra or ladies fingers)

3 medium size tomatoes, diced 

1 red onion,  finely diced

2 cloves garlic, finely chopped 

1 green chilli finely chopped 

Thumb size piece of ginger finely chopped
Coriander leaves to garnish

Vegetable oil 

Water (as required) 

Salt to taste 

Spices

1 tsp cumin seeds 

1/2 tsp coriander powder 

1/2 kashmiri chilli powder 

1/2 tsp turmeric 

1 heaped tsp garam masala

Method

• Wash the whole bhindi under cold running water and pat completely dry with a clean tea towel. Top and tail the bhindi and cut into medium bite size pieces. 
  
  
• Heat a good glug of oil to a sturdy frying pan and add the bhindi. Add a little salt and saute until slightly browned - this will prevent some sliminess later on in the dish. Once cooked, remove the bhindi on a plate and set aside. 
  
  
• For the masala, add a few tbsp of vegetable oil to the same pan. Add the cumin seeds and saute until fragrant.
  
  
• Add the onion and cook for around 10 minutes until golden.
  
  
• Add the ginger and garlic and cook for a further 2 minutes. You want to remove the raw smell of the ginger and garlic.
  
  
• Add the tomatoes. Cook until softened and mushy. Mash the tomatoes with the back of a wooden spoon to help this along.
  
  
• Add in the other spices and cook for a further 2 minutes. Add enough water to make a slight sauce and add the bhindi.
  
  
• Cook for 5-7 minutes on a medium-high heat until the water is evaporated. Make sure not to overcook the bhindi, as it will go mushy, a little texture is still nice. 
  
  
• Garnish with coriander and serve! Bhindi masala tastes great rotis and dal tadka. Ultimate comfort food on a plate!