Bhindi Masala Recipe/Okra Masala/Vendakkai Masala- North Indian Special Subzi- Bhindi Masala Recipe with Video

Bhindi Masala is a very popular and common North Indian side dish bursting with flavours and is served with rotis/chapathis or even with rice etc. The bhindi/ladies finger is stir fried and added to perfect blend of spices, onions and tomatoes and made into a semi dry gravy. This Bhindi Masala can be served for lunch or dinner and is a perfect lunch box recipe. Do try out this tempting and healthy Bhindi Masala and post your comments here. Meanwhile do check out other interesting North Indian side dishes, gravies, sambars, dals here.

Here’s how to make Bhindi Masala with step by step photos…

Ingredients

Bhindi/Okra/Vendakkai	500 gm
Onion [big]	2 finely chopped
Ginger & Garlic Paste	1 ½ tbsp.
Tomato	3 big finely chopped
Red Chilli Powder	1 tbsp
Coriander Powder	2 tbsp
Turmeric Powder	½ tsp
Cumin Powder/Jeeragam Powder	1 tsp
Garam Masala Powder	1 tsp
Kasoori Methi[dry Methi Leaves]	½ tsp
Yogurt/Curd	½ cup
Lemon Juice	From ½ lemon
Oil	5 tbsp
Salt	As needed
Cilantro/Coriander Leaves	2 tbsp finely chopped

Preparation Time: 10 minutes                      Recipe Category: Side Dish, Lunch

Cooking Time: 30 -35 minutes                      Recipe Cuisine: North Indian    

Author: Priya Anandakumar

Here's the quick video of how to make Bhindi Masala

Method

Wash the Bhindi/Okra/Vendakkai thoroughly with water. Chop off the head and tail. Cut the Bhindi to 2 inch pieces and keep it aside. Finely chop the onions, tomatoes and keep it ready.

Heat 3 tbsp of oil in a heavy bottomed pan/kadai.

Add Bhindi/Okra/Vendakkai to the pan, little salt and mix really really well.

Sauté the bhindi well until it shrinks a little and changes color. At this stage switch off the stove.

Heat 2 tbsp of oil in a pan/kadai, add finely chopped oinions, little salt and mix well.

Sauté the onions really well until it changes translucent.

Now add the ginger garlic paste and sauté until the raw smell vanishes.

Add the finely chopped tomatoes and saute well for about 4-5 minutes or until the tomatoes turn mushy.

Add 1 tbsp of red chilli powder, 2 tbsp of coriander powder, ½ tsp of turmeric powder, 1 tsp of cumin powder/jeeragam powder, salt and mix really well. Now mix everything really well until the raw smell of the masala vanishes.

Add ½ cup of curd/yogurt and mix thoroughly until well combined on low flame.

Add 1 tsp of garam masala powder and stir really well.

Next add crushed kasoori methi leaves and mix well.

Add 1 to 1 ½ cup of water, stir well and let it boil for about 2-3 minutes.

Add the fried bhindi/vendakkai to the masala and give a gentle stir.

At this stage adjust the consistency by adding little water and let it boil for another 5-6 minutes.

Now add the chopped cilantro and switch off the stove. Finally squeeze half lemon juice and mix well.

Yes, delicious, healthy and super tempting Bhindi Masala is ready to be enjoyed. Serve it hot with roti/chapathi or with steam cooked white rice.

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