Bhindi Masala /Okra /Vendakka Masala

Bhindi Masala/Okra/Vendakka Masala

Bhindi Masala/Okra Masala is an aromatic, delicious and nutritious vegetable side dish. It is a very popular vegetable with innumerable health benefits and is also known as Vendakka, Okra and Ladies’ Finger. Okra/Bhindi is a good source of vitamins, folate, Potassium, Calcium and also high in dietary fiber.  Apart from its enriching health benefits, its popularity is mainly because it can prepared in umpteen number of ways. In India, Bhindi Masala or Okra Masala is a much enjoyed vegetable dish. The recipe for Bhindi Masala varies from region to region and although some persons find the gluey texture not very appealing, there are many ways to cut down the stickiness and make it enjoyable. You may also like Vendakka Mappas, Aloo Chana masala, Vendakka Ularth/ Okra stir fry, Cauliflower Mappas, Brinjal curry, Aloo Gobi, Chana Masala, Brinjal Masala, Kidney Beans Curry, Paneer Butter Masala, Paneer Korma, Matar Paneer, Kerala vegetable stew, Palak Paneer and Kadai Mushroom recipes that goes well with Rotis. Also, check my Potato dishes like Aloo Gobi, Aloo Shimla Mirch Sabzi etc.

I get bored of regular recipes easily and am always on the quest for new ones that appeal to the whole family. There is nothing happier than seeing the empty, clean licked plates on your table. This Bhindi Masala is a great side dish for Rotis and all you need extra is some Dal Fry to spice it up. You can make it spicier if you wish, by adding more chili powder. The roasted spices add to the taste and since Bhindi/Okra is double cooked, there is no sliminess. I have made the dry version of Bhindi Masala, with the gravy coated on the Bhindi. If you prefer a gravy version, add enough water to get the required consistency. Enjoy this Bhindi Masala/Okra stir fry with your loved ones!!

Ingredients:

Method:

Heat a pan and roast the whole Coriander, Chana Dal, Red Chilies, Cloves, Cinnamon, Cardamom, Cumin and Cashew nuts slightly. Keep aside. Wash and cut the Bhindi/ Okra into 1 inch pieces. Add little oil and fry the Bhindi and slit green chili. Fry till slightly brown and keep aside.

In the same pan, add little more oil add mustards and when it crackles, add finely chopped onion and curry leaves. Once it is transparent add the ginger garlic paste. Sauté for some time and add turmeric and Kashmiri chili Powder. Now, add chopped tomatoes and sauté till it is mashed/ cooked well.

Grind the roasted Masala with little water to make a fine paste and add this to the pan. Fry and add enough water to make a thick gravy. Add salt to taste. Once it boils, add the fried Bhindi/ Okra to the gravy and mix well.

Cook covered on low flame, stirring in between. When the gravy coats the Bhindi, switch off the flame and serve hot with Rotis and Dal curry.

Tips:

• Please adjust the spices according to your spice level. Add more or less red chilies as per your liking.
• This Bhindi Masala has thick gravy that coats the Bhindi .
• The roasted Masalas gives it amazing flavors.
• The tomatoes and onions should be sautéed till they are mashed to get the perfect taste.
• You may add coconut instead of Cashew nuts.
• Add more water if you need more gravy.
• Salt should be added only to the gravy. Do not add salt while frying Bhindi.

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