Bhindi Masala is orkra fried in a spiced tomato onion gravy. Temper the oil with cumin seeds and hing. Cook onions until translucent. Then add spices and tomatoes to create the Indian version of sofritos called masala. Then stir fry the okra until tender and finish with amchur (dried mango) powder.
What is Bhindi (Okra)?
Bhindi, also known as okra or lady finger, is an edible green seed pod. Okra is rich in magnesium, folate, fiber, antioxidants, and vitamins. Okra also benefits pregnant women, heart health, and blood sugar control.
What is Masala?
Masala is the sauce base used to flavor, lentils, meats and vegetables in Indian cooking. It is similar to a sofritos is latin cooking. Masala can be tweaked for each dish. However, it is generally made with diced onion, ginger, garlic, tomatoes and spices. The spices in North Indian cooking will mainly comprise of cumin, hing, coriander, red chili powder, turmeric and garam masala.
What is Hing?
Hing (Asafoetida) is extracted from Ferula Assa-Foetida. Also known as devil’s dung, stinking gum, food of the gods & jowani badian. Hing is available as a coarse yellow powder and smells like boiled eggs. When tempered in warm oil it creates a warm and comforting aroma synonymous with Indian cooking.
What is Amchur?
Other Indian Recipes:
Bhindi Masala is orkra fried in a spiced tomato onion gravy. Create a masala with cumin seeds, hing, onion, corriander, turmeric, tomato and amchur.
- 1 pound okra, cut into 1/2 inch piece with the tops removed
- 2 tablespoons oil or ghee
- 1 small onion, sliced in half moons
- 1 medium tomato, diced
- 1 green chili (optional)
- 1 teaspoon cumin seeds
- pinch of hing
- 1 teaspoon paprika
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon raw mango powder (Amchur)
- Heat up oil in a large frying pan or wok on medium heat.
- When the oil has started to warm add cumin seeds and hing to temper and flavor the oil.
- Add onions and cook until translucent.
- Add paprika, turmeric, coriander and salt and cook for a minute.
- Add tomato and cook for about 5 minutes until a thick paste (or Masala) is formed.
- Add okra and mix. The masala should coat the bhindi.
- Cook bhindi for 5-10 minutes.
- Turn off the heat and add amchur powder and mix and serve.