Authentic Bhindi Masala Recipe – Okra Stir-Fry with Ginger Garlic

Last Updated on 6 months ago by Neha Deshmukh

Authentic Bhindi Masala Recipe – Okra Stir-Fry with Ginger Garlic

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food for me – Bhindi Masala. It’s a simple okra stir-fry packed with flavour, and honestly, it’s one of those dishes that just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I think I’ve finally got it just right! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Bhindi Masala is more than just a vegetable dish; it’s a flavour explosion! It’s quick to make – perfect for a weeknight meal – and incredibly versatile. Plus, it’s a fantastic way to enjoy okra, even if you’ve been put off by its sometimes-slimy texture (don’t worry, I’ll share my secrets to avoid that!). You’ll love the vibrant spices and the satisfying crunch.

Ingredients

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

• 500 grams bhindi/okra/ladies finger
• 2 tablespoons oil
• 2 slit green chillies
• 3 onions
• 0.5 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder/haldi
• 0.5 teaspoon ginger garlic paste
• 0.25 teaspoon roasted coriander seeds powder
• 2 tablespoons coriander leaves/hara dhaniya

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference in this recipe.

• Fresh Okra is Key: Seriously, use the freshest okra you can find. It makes a huge difference in texture and flavour. Look for firm, bright green pods without any blemishes.
• Spice Levels: Spice is a very personal thing! Feel free to adjust the amount of red chilli powder to your liking. Some families in India prefer a really fiery Bhindi Masala, while others like it milder.
• Roasted Coriander Powder: Don’t skip the roasted coriander powder! It adds a beautiful, nutty aroma that really elevates the dish. You can buy it pre-made, or easily roast coriander seeds at home and grind them yourself. It’s so worth it.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this amazing Bhindi Masala:

1. First, wash and dry the bhindi thoroughly. Trim the ends and cut it into medium-sized rounds. This is important – drying the okra well helps prevent sliminess.
2. Heat the oil in a pan over medium heat. Add the slit green chillies and sauté the sliced onions until they’re soft and golden brown.
3. Now, add the salt, red chilli powder, turmeric powder, coriander powder, and ginger-garlic paste. Cook for a minute or two, stirring constantly, until the oil starts to separate from the spices. This is where the magic happens!
4. Gently mix in the bhindi pieces. Be careful not to overmix at this stage. Cook, covered, on low heat for 10-12 minutes.
5. Stir occasionally to prevent sticking, and cook until the okra is tender but still has a little bit of a bite. You don’t want it mushy!
6. Finally, garnish with fresh coriander leaves. And that’s it!

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Don’t Overcrowd the Pan: Cook the bhindi in batches if necessary. Overcrowding lowers the temperature and can lead to steaming instead of frying, which can make it slimy.
• Low and Slow: Cooking on low heat is crucial for tender, non-slimy okra. Patience is key!
• A Splash of Lemon: A squeeze of lemon juice at the end can brighten up the flavours and help reduce any remaining sliminess.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: For a milder flavour, reduce or omit the red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations:
  • Punjabi Style: Add a pinch of amchur (dry mango powder) for a tangy flavour.
  • Gujarati Style: Add a teaspoon of sugar to balance the spice and enhance the sweetness of the okra.
• Festival Adaptations: This Bhindi Masala is a wonderful addition to a larger Indian Thali served during festivals like Diwali or Holi.

Serving Suggestions

Bhindi Masala is best served hot, straight from the pan! It pairs perfectly with:

• Roti or chapati (Indian flatbreads)
• Steamed rice
• Dal (lentil soup)
• A side of raita (yogurt dip)

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. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s tackle some common questions:

1. How do I prevent the bhindi from becoming slimy during cooking?

Drying the okra thoroughly before cutting, cooking on low heat, and not overcrowding the pan are the key steps to prevent sliminess.

2. Can I use store-bought ginger-garlic paste?

Yes, you can! But fresh ginger-garlic paste will always give you the best flavour.

3. What is the best type of oil to use for Bhindi Masala?

Mustard oil is traditional, but vegetable oil, canola oil, or sunflower oil work well too.

4. Can this recipe be made with frozen okra?

While fresh is best, you can use frozen okra. Thaw it completely and pat it dry before using. It might be a little softer in texture.

5. How can I adjust the spice level of this dish?

Simply adjust the amount of red chilli powder. Start with a small amount and add more to taste.

Enjoy making this Bhindi Masala! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!