200-250 gms bhindi/okra
1 medium size onion, chopped
2 medium size tomatoes, chopped
½ inch ginger and 2-3 garlic, crushed or made to a paste in a mortar-pestle or ½ or ¾ ginger-garlic paste
1 tsp coriander powder/dhania powder
¼ or ½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
½ tsp punjabi garam masala powder or any good garam masala powder
½ tsp amchur powder/dry mango powder
salt as required
2 tbsp oil for frying the bhindi
1 tbsp oil for frying the onion-tomato masala
1 tsp kasuri methi/dry fenugreek leaves crushed (optional)
How to make bhindi masala recipe:
.Rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel.
. Remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
. Heat 2 tbsp oil in a kadai/wok or pan.
. add the bhindi and saute till they are completely cooked. you will have to keep an eye on them and stir in between many times.
. taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
. all the oil will be used up. so add 1 tbsp oil to the same pan.
. add chopped onions and fry till they become translucent.
. add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
. add the chopped tomatoes and saute till the tomatoes are soft and mushy.
. if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
. all the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
. add all the dry spice powders one by one.
. stir well and saute for a minute.
. add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
. cook for 2-3 minutes. stir in between.
. serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.