Punjabi Bhindi Masala / Okra Masala Recipe

Punjabi Bhindi Masala / Okra Masala Recipe

Punjabi Bhindi Masala (Okra masala )recipe is a light , savoury, crispy Punjabi style bhindi /okra recipe cooked in mustard oil . This punjabi bhindi masala recipe is without any tomatoes, ginger or garlic.

The only main ingredient you need for this easy and quick bhindi recipe is bhindi (okra ) ,with optional onions and few dry spices. It is coated in chickpea flour (besan ) to make it deliciously crispy.

This recipe of Punjabi bhindi masala can be a part of your meal, a perfect healthy accompaniment to your meals, or a part of your snacks.It is a great addition to a vegan diet.

More vegetarian/ vegan recipes on the blog

Why try this Punjabi Bhindi masala recipe ? 

  • This recipe is one of the healthiest and the best ways to have bhindi and eat your vegetables.
  • Punjabi bhindi masala is very simple to cook and it tastes delicious.
  • It requires very few basic ingredients and dry spices
  • This recipe is very simple and quick to cook.
  • You can make it in batch and store it in fridge.
  • There are a million ways you can eat it- with your roti, as an accompaniment with meals , make a sandwich or pita filling.

Check out the urad and chana dal, kaali daal and maa rajma ki daal recipes that make a great combination with this Punjabi bhindi masala recipe.

Bhindi masala/ Okra masala recipe
Bhindi masala/ Okra masala recipe

Punjabi Bhindi Masala

Punjabi Bhindi masala is one of the favourite vegetables in Indian homes during the summers. This healthy recipe of bhindi is light, savoury, spicy and crispy at the same time.

It can be served as a side dish with any of the Daal’s/ lentils or beans , or even on its own with soft fresh rotis/ parathas or pooris. It goes perfect with palak poori (Spinach dough pooris).

Just complement it with a side of any delicious Raita(Yoghurt with fresh vegetables or fruit).I have an interesting Pumpkin raita recipe on the blog.

In India bhindi is easily available at your local grocers and street vendors , but in the UK it is not available as easily. There are a few asian stores around my area and I get bhindi from there, whenever fresh bhindi is available.

Also my nearest Tesco has bhindi available, so at times I get it from there.

Bhindi masala/ Okra masala recipe
Bhindi masala/ Okra masala recipe

How to shop for perfect fresh Bhindi or Okra ?

While selecting bhindi ( okra ) from any grocery store just make sure of the below points

  • Bhindi is nice , green and fresh looking.
  • The bhindi pieces should not be too thick , and hard or too soft.These should be small, slender and firm.
  • It should be free from any blemishes and holes. Check thoroughly as there might be some worms eating your okra.
Selecting fresh bhindi or okra for cooking
Bhindi masala/ Okra masala recipe

How to make sure my Bhindi sabzi is not slimy or sticky?

Bhindi is one vegetable that if not cooked properly can turn into a mush, and lose its texture. However if bhindi can be cooked to turn out really crispy and delicious too.

There are a few points that need to be considered while buying and cooking bhindi to ensure that it does not turn out to be slimy or sticky

  • Make sure to use fresh bhindi for cooking any bhindi sabzi . Check out the points above in my post on how to select the perfect bhindi for cooking.
  • Before cooking bhindi / okra for any recipe please ensure it has dried properly. Any moisture in bhindi will make it sticky .Whenever i plan to cook any bhindo sabzi i wash/and rinse it a night before. Then i dry it with kitchen roll / or muslin cloth and lay out on a kitchen towel on the counter to dry thoroughly before i start cooking.
  • Always add some souring / acidic ingreddinet like lemon juice, vinegar or amchoor (dry mango powder ) to the bhindi sabzi recipe . That helps ensure the sliminess is minimum.
  • Never cover bhindi/ okra while cooking. Any moisture created while cooking will make bhindi mushy.
  • Always cook bhindi on high heat. While i am adding ingredients i cook bhindi on low heat. However once done, i always increase the flame , stirring bhindi sabzi occasionally. Bhindi does not take much time to cook, so roast bhindi on high flame at the end for a few minutes and then turn the heat off.
  • Adding besan (chickpea flour ) makes bhindi crispier, and less slimy.I always add besan to any kind of bhindi recipes.

Ingredients required and alternatives to cook Punjabi bhindi masala / Okra masala

Main Ingredients

The main ingredients for this recipe are Bhindi(Okra), Onions, Green chillies .

Oil– For any of the Indian sautèed vegetables i mostly use mustard oil, as it gives that rustic , sharp, delicious taste to vegetables. Check the tips for using mustard oil below.

If for any reason you do not want to use mustard oil you can cook it in any oil that your regularly use.

Onions– You can totally avoid adding onions if you do not like it . But onions add flavour and texture this masala okra recipe.

Green chillies– Again, these add so much flavour , so i normally always add green chillies to all indian vegetables.

If you do not want the heat of chillies, you can simply add in whole chillies (cut the stalks), or just slit it in the centre and add in. That way you get the flavour without too much heat of chillies.

Dry Ingredients- Spices

Dry spices– The dry spices you need are salt, red chilli powder, turmeric powder, a pinch of asafoetida(hing powder),  coriander powder,  kasoori methi(crushed dry fenugreek leaves), amchoor(dry mango powder) and besan (chickpea flour / gram flour).

Adding Kasoori methi is optional, but this really enhances the flavour of any Indian vegetable and curries.

You will find almost all my recipes have kasoori methi as one of the ingredients.

If you do not have it handy, you can skip adding it.

Amchoor (dry mango powder), is another important spice to be used in this dish. It adds the required tanginess to this recipe, and also adding sour ingredient to this recipe will help cut the sliminess of the Okra.

If you are not using amchoor , you can replace it with fresh lime juice, or you can add both.

Some recipes for bhindi call for tomatoes, however I avoid using tomatoes as I feel it makes bhindi soggy . This punjabi bhindi masala recipe is a ‘no tomato’ bhindi recipe.

Amchoor is a perfect spice to add that tanginess to your bhindi recipe. But , if you do not have amchoor, you can add juice of fresh lemon. It does the job as well as amchoor (dry Mango powder).

How to use mustard oil for cooking ?

Mustard oil is most often heated in the pan, with no other ingredients, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C).

Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients.

This procedure removes the acrid taste of the raw oil and renders it quite pleasant.

Cooking Punjabi bhindi masala

There are lots of ways to make bhindi/okra. You can make it dry like bharwan bhindi (stuffed bhindi), masala bhindi, achari bhindi, fried bhindi.

You can cook bhindi in gravy. I always like the dry versions of this, because I like it crispy! So I’m sharing the below bhindi masala recipe that is my mums recipe

This is the simplest recipe because it does not use any ginger, garlic or tomatoes like most indian vegetables. You just need bhindi and a few optional ingredients like onions or green chillies, and dry spices.

I cook it in my iron kadai , to increase the iron content in my recipe. Not so sure of this ,though my mum always cooks dry vegetables in iron Kadai saying that it increases iron content.

Cooking in iron kadai does make the vegetables slightly dark and black, but that is normal if you cook it for longer period and if you like the vegetables slightly on the charred side. However if you do not prefer that, you can take it off heat earlier.

If you do not have a kadhai , you can cook it in any Stainless steel or non stick pan .

Follow the below steps to cook punjabi bhindi masala recipe:

  • Step1– Heat oil (check tips on using mustard oil above).
  • Step 2– Add cubed onions and sautè for a minute.
  • Step 3– Add bhindi / okra
  • Step 4 – Add all dry spices and mix well.
  • Step 5– Add your sour ingredient (lemon/ amchoor)
  • Step 6– Add chickpea flour and mix well. Sautè everything on high for a few minutes to get that crispiness, ensuring that bhindi doesn’t stick or gets burnt.
Fresh washed bhindi or okra
Bhindi masala/ Okra masala recipe
Chopped okra/ bhindi
Bhindi masala/ Okra masala recipe
Add onions to kadhai
Bhindi masala/ Okra masala recipe
Sautè onions
Bhindi masala/ Okra masala recipe
Add chopped bhindi to the onions
Bhindi masala/ Okra masala recipe
Mix onions and bhindi or okra
Bhindi masala/ Okra masala recipe
Adding dry spices to bhindi
Bhindi masala/ Okra masala recipe
Cooking bhindi masala/ okra masala
Bhindi masala/ Okra masala recipe
Add chickpea flour/ gram flour to bhindi masala
Bhindi masala/ Okra masala recipe
Cooking bhindi masala/ okra masala
Bhindi masala/ Okra masala recipe

FAQ’s

Can I wash Bhindi after cutting?

It is always advisable to wash bhindi before cutting as it starts getting slimy once cut , and will be difficult to wash.
I wash bhindi a few hours before preparing. Wash the bhindi, pat dry with a kitchen towel and leave it to air dry for a few hours. Once it is completely dry you can use it for cooking.

How to prevent Okra from getting slimy?

Make sure it is completely dry before you use it for cooking.
Use the right amount of oil to cook okra. Oil helps cook bhindi and prevents it from sticking. Cook bhindi on high heat without covering. And lastly add some amchoor , or lime juice once you add Okra to the pan. These steps ensure that okra does not turn out to be slimy.

Should Okra be covered while cooking?

No. Bhindi should be cooked on high heat, in hot oil, and without covering. If you cover the Okra while cooking, the moisture will not let the okra dry and it will turn out slimy.

How do I know when Bhindi is cooked?

Bhindi does not take very long to cook. Once it turns soft and slightly pale darker green, it is cooked. However in my recipe of bhindi masala I sautè bhindi on high heat for another 7-8 minutes after it is cooked, so that it turns crispier.

Can I use frozen Okra for this recipe?

You can use frozen okra for this recipe. However if you are using frozen okra, pre cook frozen okra by sautèing it in a little hot oil for a few minutes , or slightly grilling so that there is no moisture (which will again make it slimy) in it when you add it to the recipe.

Should bhindi be washed before cooking?

Bhindi should always be washed and thoroughly dried before cooking. Check details on how to wash and dry bhindi before you start cooking with bhindi.

Extra tips for cooking Punjabi style bhindi masala recipe

  • You can cut the bhindi in round slices, or cut it in long slices. It is completely your choice.
  • If you like your bhindi crispy and crunchy, then adding chickpea flour does the trick. Once the dish is almost cooked, add besan (chickpea flour). It will coat the bhindi slices, and will cook into a nice crispy layer on the outside.
  • The extra tablespoon of oil added in the beginning will ensure that bhindi doesn’t stick while cooking and will also help to cook besan.
  • Make sure to add the sour ingredient like amchoor or lime juice immediately when you add bhindi (in this recipe while adding other spices). This helps cut the sliminess of bhindi. Do not wait till the end to add the sour ingredients.
  • This can be made without the onions , but adding onions adds a little crunch  and sweetness to this.
  • If you like potatoes you can chop potatoes in small slices and add along with bhindi to make potatoes and bhindi masala.
  • For any reason if you do not prefer using mustard oil, bhindi can be cooked in any oil of your preference. I prefer the strong mustard flavour and hence use that for most of my indian vegetables.
  • This punjabi bhindi masala recipe makes for a great vegan meal too, as it is inherently vegan and very healthy.
Bhindi masala/ Okra masala recipe
Bhindi masala/ Okra masala recipe

Serving suggestions

Punjabi bhindi masala is best served with fresh rotis , paranthas or naan bread.

My daughter loves having it with pooris .Check out the palak poori recipe on the blog.

It can be added as perfect filling for your sandwiches, toasts, wraps or pita. I always use leftover masala bhindi to make toasts the next day.

It stays perfect in the fridge for almost 5-7 days.

Bhindi masala/ Okra masala recipe
Bhindi masala/ Okra masala recipe
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Bhindi masala/ Okra masala recipe

Punjabi Bhindi masala recipe / Okra masala recipe

Beautifully textured crispy dry bhindi masala bursting with flavourful Indian spices.
Punjabi Bhindi Masala/ Okra masala recipe is a light , savoury, spicy and crispy bhindi recipe cooked in mustard oil, with onions and a few spices and coated in chickpea flour to make it deliciously crispy.
This can be a part of your meal, or a perfect healthy snack.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish, Snack
Cuisine Indian, north indian, punjabi
Servings 4 people

Ingredients
  

  • 3 tbsp Oil Mustard/ any preferred cooking oil
  • 250 gms Okra/ Bhindi/Lady Finger Long Slit in halves/ cut in circles
  • 1 medium Onion Thick cubes
  • Salt as per taste
  • 1/2 tsp Red chilli Powder can adjust qty as per taste
  • 1/2 tsp Turmeric powder/ haldi
  • a pinch asafoetida/ Hing powder
  • 1/2 tsp coriander powder
  • 1/2 tsp dry fenugreek leaves / Kasoori Methi crushed
  • 1 tsp Dry Mango powder/ Amchoor powder Can replace with fresh juice of half a lemon
  • 2-3 pieces slit green chillies
  • 1 tbsp Chickpea flour/ besan

Instructions
 

  • Wash the Okra thoroughly in water, and pat dry with kitchen roll. It should be completely dry before cooking.
  • Cut the edges on both ends, and slit the okra in half or three slices, depending on the size of each piece or cut round slices almost 1/4" or smaller if you do not want the long slices.
    Chopped okra/ bhindi
  • Heat the oil, and add the onion cubes.
    Sautè onions
  • Sautè the onions for 2-3 minutes (do not brown the onions). Then add bhindi /Okra, and mix.
    Add chopped bhindi to the onions
  • Add Salt, haldi (Turmeric powder), red chilli powder, Hing powder (asafoetida),Coriander powder,Kasoori methi (dry fenugreek leaves), and amchoor powder(dry mango powder).
    If you are replacing amchoor powder with lemon juice, add the same.
    Adding dry spices to bhindi
  • Add the green chillies.
  • Sautè on high heat, without covering.You need to keep stirring, till the sliminess/ stickiness  is all gone.
    If the okra is now soft and tender, it is cooked.Adjust seasoning if required.
    Cooking bhindi masala/ okra masala
  • Add the besan/ chickpea flour, mix it thoroughly with Okra, and cook for 5-7 minutes till the Bhindi is coated with flour and the it is nicely cooked and crispy.
    Add chickpea flour/ gram flour to bhindi masala
  • Serve punjabi bhindi masala hot with fresh Rotis/ Paranthas/ poori's !
    Bhindi masala/ Okra masala recipe

Notes

We add extra tablespoon of oil, as in this recipe as we are adding the besan/ chickpea flour  (like we did in the masala arbi recipe) to make the vegetable crispy. The chickpea flour / besan absorbs the extra oil and helps to blend and cook the flour nicely to give Bhindi/ Okra a crispy texture. 
How to use Mustard oil for cooking?
Mustard oil is most often heated in the pan, with no other ingredients, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.
Keyword bhindi, bhindi recipe, bhindi masala recipe, masala bhindi, okra recipe, crispy okra recipe, easy bhindi recipe, no tomato bhindi recipe, crispy bhindi

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