Masala Bhindi recipe

• •500 Okra (Bhindi)/ ladyfinger (washed, dried thoroughly, trimmed, and cut into 1-inch pieces)
• •1 medium Tomato (finely chopped)
• •1 tbsp Ginger-Garlic Paste
• •1 tsp Cumin Seeds
• •0.5 tsp Turmeric Powder
• •1.5 tsp Coriander Powder
• •1 tsp Red Chili Powder (or to taste)
• •0.5 tsp Garam Masala
• •to taste Salt
• •3 tbsp Cooking Oil
• •2 tbsp Fresh Coriander Leaves (chopped, for garnish)
• •1 tbsp dried fenugreek leaves (kasuri methi)
• •1 tbsp fennel powder (saunf powder)

Instructions

1. 1

   Wash the bhindi well and let it dry completely. This helps reduce stickiness while cooking.

2. 2

   Trim the ends and cut each bhindi lengthwise into long pieces.

3. 3

   Sprinkle fennel powder over the cut bhindi and keep it aside.

4. 4

   Heat oil in a pan or kadai on medium flame.

5. 5

   Add cumin seeds and ginger-garlic paste. Sauté for a few seconds.

6. 6

   Add chopped tomatoes and cook until they soften.

7. 7

   Add the prepared bhindi to the pan and mix gently.

8. 8

   Add salt, red chili powder, coriander powder, a pinch of turmeric, and garam masala. You can also add a little extra fennel powder for more flavor.

9. 9

   Cover and cook on low flame. Open the lid and stir gently every 1 to 2 minutes until the bhindi becomes soft and cooked.

10. 10

    Add kasuri methi and fresh coriander leaves. Serve hot.

Chef's Tips

• 💡Always dry the bhindi well before cutting to reduce sliminess.
• 💡Do not add too much turmeric, or the dish may look too yellow.
• 💡Fennel powder gives a delicious pickle-style flavor to the sabzi.
• 💡Cook on low flame and stir gently so the bhindi does not break.
• 💡Bhindi Masala tastes best with: Roti Paratha Rice Naan