Okra and Potato Recipe- Authentic Indian Bhindi Masala with Tamarind

Last Updated on 3 months by Neha Deshmukh

Okra and Potato Recipe- Authentic Indian Bhindi Masala with Tamarind

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Okra and Potato Masala, or Bhindi Masala as we call it at home. This isn’t just any bhindi recipe; the addition of tamarind gives it a lovely tang that elevates it to another level. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. I hope it does the same for you!

Why You’ll Love This Recipe

This Okra and Potato Masala is a delightful blend of textures and tastes. You get the slight bite of the okra, the comforting softness of the potatoes, and a beautiful balance of sweet, sour, and spicy flavors. It’s surprisingly easy to make, even for a weeknight, and it’s a fantastic way to enjoy seasonal okra. Plus, it’s a wonderfully satisfying vegetarian dish that pairs perfectly with rice and dal.

Ingredients

Here’s what you’ll need to create this delicious Bhindi Masala:

• 250 grams okra (ladies finger)
• 1 medium potato, peeled and diced
• 1 cup onion, chopped
• 1/3 cup tomato, chopped
• 1 sprig curry leaves
• 1 green chili, chopped
• 2 tablespoons tamarind
• 1 to 2 tablespoons jaggery
• 2 tablespoons coriander leaves, chopped
• 2 to 3 tablespoons oil
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon cumin powder
• 1/8 teaspoon methi seeds powder (fenugreek)
• 1/2 to 1 teaspoon red chili powder (adjust to taste)
• 1 1/2 teaspoons coriander powder
• 1/8 teaspoon turmeric
• 1/2 to 3/4 teaspoon sea salt

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Tamarind: This is key to the South Indian flavor profile. Tamarind paste adds a wonderful tanginess. In South India, we use both dried tamarind and tamarind paste. Dried tamarind needs to be soaked in hot water and strained – that’s what we’re doing in the recipe. Good quality jaggery is also important. It balances the sourness of the tamarind beautifully.
• Okra: Choose firm, bright green okra pods. The smaller ones tend to be less slimy.
• Jaggery: Jaggery is unrefined cane sugar, and it has a lovely molasses-like flavor. If you can’t find jaggery, you can substitute with dark brown sugar, but the flavor won’t be quite the same.
• Spices: Don’t be afraid to adjust the spice levels to your liking! I’ll give you some tips on that later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1/3 cup of hot water for about 10-15 minutes. Once softened, strain the juice, discarding the pulp. Set aside.
2. Now, chop your onions, tomatoes, and okra into roughly 1-inch pieces. A little tip for the okra – pat it really dry with a clean kitchen towel. This helps minimize sliminess.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, methi seeds, curry leaves, and green chili. Let them sizzle for a few seconds until fragrant.
4. Add the chopped onions and sauté until they turn translucent. Then, add the tomatoes, turmeric, and salt. Cook until the tomatoes soften and become mushy – about 5-7 minutes.
5. Time for the okra and potatoes! Add them to the pan and stir-fry for 3-4 minutes on medium heat.
6. Now, sprinkle in the red chili powder, coriander powder, cumin powder, and methi powder. Fry for another 2 minutes, stirring constantly to prevent burning.
7. Pour in the tamarind juice and add the jaggery. Give it a good stir, then cover the pan and let it simmer for 3-4 minutes.
8. Add 1.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the okra and potatoes are tender.
9. Taste and adjust the seasoning. You might want to add a little more salt, tamarind juice, or jaggery to get the perfect balance of flavors.
10. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Preventing Sliminess: Patting the okra dry is crucial! Also, don’t overcook it.
• Spice Control: Start with less chili powder and add more to taste.
• Tamarind Consistency: If your tamarind juice is too thick, add a splash of water.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder flavor, reduce the red chili powder to ¼ teaspoon. For a spicier kick, add up to 1.5 teaspoons.
• Regional Variations: My friend from Andhra Pradesh adds a pinch of asafoetida (hing) to the tempering for a unique flavor. In Tamil Nadu, some families add a small piece of dried red chili along with the other spices.
• Festival Adaptations: This dish is often included in Onam Sadya, the elaborate vegetarian feast served during the Onam festival in Kerala.

Serving Suggestions

This Okra and Potato Masala is best served hot with steamed rice and a side of mudda pappu (mashed lentil dal). A simple yogurt raita also complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of okra is best for Bhindi Masala?

Smaller, tender okra pods are ideal. They have less of the slimy texture that some people dislike.

2. How do I prevent okra from becoming slimy during cooking?

Patting the okra dry before cooking and avoiding overcooking are the two main tricks!

3. Can I use a different souring agent instead of tamarind?

You can try lemon juice or amchur (dried mango powder), but the flavor won’t be quite the same. Tamarind provides a unique depth of flavor.

4. What is the best way to balance the sweet, sour, and spicy flavors in this dish?

Taste as you go! Adjust the jaggery, tamarind juice, and red chili powder until you achieve the perfect balance for your palate.

5. Can this dish be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight!

6. What is Mudda Pappu and why is it served with this dish?

Mudda Pappu is a simple, comforting lentil dal made with toor dal. It’s a staple in Andhra cuisine and the mildness of the dal perfectly complements the tangy and spicy Bhindi Masala.

Enjoy! I really hope you give this recipe a try. Let me know how it turns out in the comments below. Happy cooking!