Dhaba Style Bhindi Masala
A delicious mix of okra, onions and tomatoes with spices; this Dhaba style Bhindi Masala is super easy to make and great as a side. It comes together easily and perfect to enjoy with roti, parathas or even steamed rice!
Servings: 5
Calories: 155kcal
Ingredients
- 1 lb okra
- ¾ medium onion (diced)
- 1¼ medium tomatoes
- 1-2 green chili (minced)
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- 1¼ teaspoon red chili powder
- ¾ teaspoon turmeric powder
- ¾ teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ⅛ teaspoon asafetida
- 4-5 curry leaves
- ¼ cup oil
- 1 teaspoon kasoori methi
- 2-3 teaspoon cilantro
Instructions
- Wash and dry the okra thoroughly before starting. Let them dry on a kitchen towel for some time. Then chop off the edges of okra.
- Then chop the bhindi into pieces of 1 inch each. They can be chopped smaller too. Set aside.
- Heat half the oil in a pan.
- Once hot, add the chopped okra.
- Cook thoroughly on medium flame and keep stirring intermittently. Then turn down the flame and set aside.
- In the same pan add the remaining oil and heat it.
- Add mustard seeds, cumin seeds and asafetida. Let the seeds pop.
- Then add curry leaves and let them cook.
- Add minced garlic, chili and grated ginger.
- Sauté till aromatic. Then add diced onions.
- Let the onions cook till soft.
- Add the spices and salt and mix well.
- Then add the diced tomatoes to the pan.
- Cook them till the tomatoes are soft. Also the oil oozes out of the masala which means everything is cooked well.
- Then add the cooked okra.
- Mix well and add kasoori methi.
- Mix everything well; add cilantro. Serve this bhindi masala with your choice of paratha, roti or rice.
Video
Notes
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- Okra is the star ingredient here. Make sure they are fresh. Also while picking them, choose the ones that are bright green, even sized and about 4-5 inches long. Thin ones have smaller seeds and are amazing to eat. Thicker ones tend to be tough and have a lot of hard seeds.
- To ensure the bhindi is easy to chop, rub some lime on the knife before chopping them. This will keep the slime away.
- Do not add salt while cooking the okra. Adding salt tends to make them slimy.
- If making a NONG recipe; skip the garlic and onions. No substitution is required and the recipe will still taste great.
- A thick bottom pan like Hexclad works well here. It helps to not burn the okra and the masalas.
- Try not to skimp on the oil. As we never add any water while cooking okra, it helps to have enough oil so they do not burn, remain uncooked or stick to the pan.
- Serve this bhindi masala as a side for rotis, parathas or steamed rice.
Nutrition
Calories: 155kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 513mg | Potassium: 408mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1093IU | Vitamin C: 44mg | Calcium: 95mg | Iron: 1mg