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Bhindi masala/ Okra masala recipe

Bhindi masala recipe / Okra masala recipe

Beautifully textured crispy Masala Okra bursting with flavourful Indian spices.
Bhindi Masala/ Okra masala recipe is a light , savoury, spicy and crispy Okra 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 mins
Cook Time 15 mins
Total Time 25 mins
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 it 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. 
Using Mustard oil-
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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