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.
250gmsOkra/ Bhindi/Lady FingerLong Slit in halves/ cut in circles
1mediumOnionThick cubes
Saltas per taste
1/2tspRed chilli Powdercan adjust qty as per taste
1/2 tspTurmeric powder/ haldi
a pinchasafoetida/ Hing powder
1/2tspcoriander powder
1/2tspdry fenugreek leaves / Kasoori Methicrushed
1tspDry Mango powder/ Amchoor powderCan replace with fresh juice of half a lemon
2-3 piecesslit green chillies
1tbspChickpea 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.
Heat the oil, and add the onion cubes.
Sautè the onions for 2-3 minutes (do not brown the onions). Then add bhindi /Okra, and mix.
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.
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.
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.
Serve punjabi bhindi masala hot with fresh Rotis/ Paranthas/ poori's !
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.
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