Masala Bhindi: A North Indian Delight with Okra

Masala bhindi is a delectable, spicy and curried north Indian dish, which deserves to attain global fame. The curry can come in gravy as well as semi-dry version. Okra in Hindi is known as bhindi. It is a popular vegetable in India; especially among kids.

Though the geographical origin of okra is disputed with competing theories ascribing it to have South Asian or Ethiopian or West African origins but its popularity in India is undisputed.

Health Benefits of Okra

Cooked okra not only has the potential to taste delicious in a dish, but okra, which is biologically classified as a fruit, though popularly treated as a vegetable, is a low-calorie food product. It is also richly endowed with folic acid and vitamin B6, vitamins C and K1.  Vitamin C is a water-soluble nutrient which facilitates overall immune function, while vitamin K1 is a fat-soluble vitamin that plays role in blood clotting.

Okra is also low in carbs and has protein as well as fiber. Very few fruits or vegetables contain protein. Being fiber rich, okra can facilitate digestion and prevents constipation. As okra is a good source of folate it is good for pregnant women.

Half a cup of okra has only 16 calories, thereby making it a trendy and healthy option to explore in kitchens, especially in these health-conscious times. Moreover, okra has several antioxidants which can be beneficial for health.

Masala in Bhindi

As okra is the hero in the masala bhindi recipe, the dish’s health potential cannot also be ignored along with its rich flavour and delectable taste. The main ingredients of masala bhindi recipe generally comprises tender okra pods, tomato, onion, spices and herbs. The masala here means the sautéed base of aromatics which can include ginger, onion, garlic, tomato, coriander and turmeric powder among others.

 Though masala bhindi is served in several big and small, famous and not so famous restaurants in India but the dish is also frequently partaken in a plethora of north Indian homes. In fact, the popularity of masala bhindi has now covered the entire India.

I fondly remember those many lazy Sundays of my teenage years when aromatic masala bhindi dishes prepared by my mother used to infuse a joyous mood in the dinner table.

Masala bhindi, if prepared well, can taste heavenly with hot rotis or parathas. Both are Indian style hand-made breads. Masala bhindi can also taste delicious with hot rice and lentil. As the dish is not very well-known in the US, you can also surprise your guests with it. There is every likelihood that they would like your masala bhindi dish and may even fall in love with it.

How to Make?

Now I think many of you must be wondering how to make masala bhindi. It would be heartening to many of you to know that like many great dishes, the preparation of this dish is also simple, though being simple is not that simple to achieve in cooking or in life for that matter.

The dish can be prepared in 30-45 minutes and can infuse a delectable feel to your lunch or dinner. Before preparing the dish wash the okras thoroughly and then dry the vegetable completely, preferably by using paper towels or a clean kichen towel. Okras or bhindis shouldn’t contain water, not even a little of it. Then chop them using a clean and dry cutting board and knife. Do not take the upper and lower end of okras in the recipe; dispose them.

Here we are presenting a masala bhindi recipe by an expert Chef from another corner of the planet. Alok Kumar is Chef de Partie from Hotel Jakson Inns Phaltan, which is India’s first LEED GREEN Platinum rated hotel, located in Phaltan, an emerging tourist destination in Maharashtra.

Masala Bhindi Recipe by Alok Kumar, Chef de Partie from Hotel Jakson Inns Phaltan

Ingredients

·         2.5 tablespoon oil, divided

·         500 gm okra, chopped into rounds

·         1 teaspoon cumin seeds

·         1 medium red onion, chopped

·         1 inch ginger, chopped

·         1 green chili chopped, or more to taste

·         2 medium tomatoes, chopped

·         1.5 teaspoon coriander powder

·         1/2 teaspoon turmeric powder

·         1 teaspoon amchur or dried mango powder

·         1/4 teaspoon red chili powder or to taste

·         3/4 teaspoon salt or to taste

·         Garam masala to sprinkle

·         Ginger julienne to garnish

Method

Wash and then pat dry each bhindi orokra with a paper towel and then chop it into rounds (remove the head and little bit from the tail before chopping). Set aside.

Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. Let it cook on medium heat for 10 minutes, then lower the heat to low and cook for 5 more minutes. Stir often.

The bhindis are mostly cooked by now (after 15 minutes) and there should be very little sliminess left in them. Remove pan from heat.

To another pan (or use the same pan after transferring bhindis to a bowl) now add the remaining 1.5 tablespoon oil on medium heat. Once the oil is hot, add cumin seeds and let them sizzle for few seconds.

Add chopped onion and saute for 2 to 3 minutes until bhindis are soft. Then add the ginger and green chili and cook for 1 more minute.

Add chopped tomatoes and cook for around 4 minutes until the cooked dish is soft and mushy.

Then add the coriander powder, turmeric, dried mango powder, red chili powder and salt. Mix the spices well with the masala.

One can add a tablespoon of water at this point so that the spices do not burn. Stir well.

Add the cooked bhindis to the pan and mix well. Set heat to low-medium and cook for 5 minutes without covering the pan.

Sprinkle with garam masala. Garnish with ginger julienne if needed. Serve bhindi masala with roti/paratha/rice.

Now your masala bhindi is ready to be served.

Of course, there are several types of masala bhindi recipe and the above one is just one of the various versions, which can inspire or enrich your culinary repertoire.

It is preferable to use mustard oil in the preparation of masala bhindi. However, other oils like sunflower oil and peanut oil can also be used. One can also use lemon juice or curd instead of mango powder to infuse the tangy element in the dish’s preparation. 

It is preferable to use fresh okra for this recipe, but only purchase glossy, plump and smooth okra and reject dry and shrunken pods. You can also add a few cubes of cottage cheese to the dish after it is prepared to enhance its culinary appeal and health factor. The thickness of the bhindi masala gravy canbe adjusted with water.

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