Authentic Bhindi Masala Recipe – Okra Stir-Fry with Ginger & Turmeric

Last Updated on 6 months ago by Neha Deshmukh

Authentic Bhindi Masala Recipe – Okra Stir-Fry with Ginger & Turmeric

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Bhindi Masala. It’s a simple, flavorful okra stir-fry that’s packed with goodness and tastes amazing with roti or rice. I remember learning to make this from my grandmother, and honestly, it’s one of those dishes that just feels like home. Let’s get cooking!

Why You’ll Love This Recipe

This Bhindi Masala isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic way to enjoy okra, even if you’re not usually a fan (sometimes okra gets a bad rap, but trust me on this one!). The combination of ginger, garlic, and aromatic spices transforms the okra into something truly special. Plus, it’s a relatively quick dish, perfect for a weeknight meal.

Ingredients

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

• 500 gms bhindi/okra/ladies finger
• 2-3 tablespoons oil (more on this later!)
• 2 medium onions
• 1 teaspoon red chilli powder (adjust to your spice preference)
• ½ teaspoon turmeric powder
• ½ teaspoon ginger garlic paste
• 3 medium tomatoes
• 2 tablespoons fresh coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in this recipe.

• Oil: Traditionally, mustard oil is used for Bhindi Masala, especially in North India. It gives a lovely pungent flavor. However, if you don’t have mustard oil, vegetable oil or sunflower oil work just fine.
• Spice Level: Red chilli powder is your friend here! Feel free to adjust the amount depending on how spicy you like things. My family loves a good kick, but you can easily tone it down for a milder flavor.
• Drying the Okra: This is crucial. Okra can get slimy when cooked, and thoroughly drying it before you start is the best way to prevent that. I usually wash it and then spread it out on a clean kitchen towel for at least 30 minutes. A little patience goes a long way!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, wash and thoroughly dry your bhindi. Once dry, remove the stems and slice the okra into bite-sized pieces.
2. Heat the oil in a pan over medium heat. Add the sliced onions and sauté until they turn translucent and slightly golden brown.
3. Now, add the salt, red chilli powder, turmeric powder, and ginger-garlic paste. Cook for a minute or two, stirring constantly, until the oil starts to separate from the spices. This is a sign that the spices are nicely roasted and will release their flavors.
4. Add the bhindi pieces to the pan and gently mix everything together. Be careful not to break the okra while mixing.
5. Next, add the chopped tomatoes and give it another gentle stir. Cover the pan and cook on low heat for about 15 minutes, or until the okra is tender. Stir occasionally to prevent sticking.
6. Finally, sprinkle the fresh coriander leaves over the top and cook for another 2 minutes. This adds a lovely freshness to the dish.
7. And that’s it! Your Bhindi Masala is ready to serve.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the okra in batches to ensure it cooks evenly.
• Low and slow is the way to go. Cooking on low heat helps the okra cook through without becoming mushy.
• A squeeze of lemon juice at the end can brighten up the flavors.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chilli powder or omit it altogether. For extra heat, add a pinch of cayenne pepper.
• Regional Variations – Punjabi vs. Gujarati Style: Punjabi Bhindi Masala often includes amchur (dry mango powder) for a tangy flavor. Gujarati versions sometimes incorporate a touch of sweetness with a pinch of sugar.
• Festival Adaptations – Janmashtami: Bhindi is often offered as a prasad (religious offering) during Janmashtami, so this recipe is perfect for that occasion!

Serving Suggestions

Bhindi Masala is incredibly versatile. It’s fantastic with:

• Chapati or phulka (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.

FAQs

Let’s answer some common questions!

• Is there a way to prevent the bhindi from becoming slimy? Yes! Thoroughly drying the okra before cooking is the key. Also, avoid overcooking it.
• What is the best type of oil to use for Bhindi Masala? Mustard oil is traditional, but vegetable or sunflower oil work well too.
• Can I make this recipe ahead of time? You can prep the ingredients (chop the onions, tomatoes, and okra) ahead of time, but it’s best to cook the bhindi masala just before serving.
• Can I use frozen okra for this recipe? While fresh okra is best, you can use frozen okra in a pinch. Just make sure to thaw it completely and pat it dry before cooking.
• What side dishes complement Bhindi Masala the best? Dal, raita, and a simple salad are all great choices.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!