Bhindi Recipe Pakistani| Okra Masala

This is an everyday simple bhindi recipe, Pakistan style and I bet, this will be the most delicious bhindi masala that you would ever eat. Make non-slimy, yummy bhindi masala in less than 30 minutes from scratch!

The Benefits

Bhindi masala is a staple food in most South Asian homes, due to its amazing benefits. It's high in fiber and the slimy stuff in it is actually good for joints and knee lubrication.

Some people even recommend, eating 4-5 raw okra every day to increase lubrication in the knee. Read more about Okra benefits at Healthline.

What is the secret to this recipe?

The secret to the bhindi recipe is making sure it doesn't turn slimy. Remember the less liquid you add in okra, the less sticky it is. There are various methods to make okra less sticky or slimy. Here are two popular ones.

Frying okra: This method is widely used in which you shallow fry okra in oil until half-done. Obviously, this method makes okra very oily and unhealthy.

Dry roasting Okra: The simple and healthy method is to cook bhindi in an empty skillet or pan without oil. until half-cooked. Then add it to the dry gravy in the end. This is the method that I used in this bhindi recipe.

Ingredients

We all love visuals, below is the visual of the ingredients of Bhindi masala recipe.

• Okra: Select okra carefully. Fresh, small organic okra makes the best bhindi masala.
• Indian spices: Most of the spices like turmeric, coriander and cumin are commonly available. Fenugreek seeds help digestion which is optional.
• Onion: Most people prefer loads of onion in bhindi masala but you can use less if you like.
• Tomato: You can substitute tomato with tomato paste ot puree. I do that all the times.
• Ginger, garlic and green chili: Use chopped garlic that easily turn golden in the tempering. If you use freshly minced ginger and chilies, the taste would be enhanced.
• Tamarind: This ingredient add some tartness to the bhindi masala. I sometimes substitutes it with imli chutney or other tamarind based sauce like BBQ sauce. Just skip the sugar if using any sauce or chutney. I use tamaring for same purpose in my bitter melon recipe.
• Sugar: Very little sugar addition helps enhance the taste of veggies.
• Oil or fats: Use any neutral cooking oil. In Pakistan, mustard oil is used to cook vegetables.

Preps for Cooking

Basically, you dry out excess water in okra. If using fresh okra, wash it thoroughly and drain all water.

Chop the bhindi as shown in photographs. If any bhindi is hard and fibrous to cut. Simply discard it. This is important because a few pieces of fibrous bhindi when get mixed with good bhindi spoil the texture completely and fibrous bhindi are not even chewable.

1. Put chopped bhindi and ½ teaspoon salt in a pot and cook it without oil with constant stirring on medium heat.
2. The sticky thread visible in the pic will burn and we will have half done Okra/bhindi which not at all slimy or sticky. Set aside and use it as needed in any bhindi recipe.
3. Simultaneously, in another pan heat oil, fry garlic, cumin, and fenugreek for a few seconds. When garlic is lightly golden add all the remaining spices. (You can use the same pan bhindi too.)
4. Give it a stir and fry for another few seconds. Add onions and cook until soft as shown in picture 5.

5. Add tomatoes (I used homemade pureed tomatoes, you can be used chopped too), cover, and keep cooking the tomato-onion gravy until all water dried and oil separates on the side of the pan. This step is important as bhunna is key to Pakistani cooking.
6. Add the roasted and half-cooked bhindi/okra in the tomato gravy and cook until soft and fully done.
7. Add tamarind pulp and a ½ teaspoon of sugar. (You can substitute tamarind pulp and sugar with tamarind chutney or even barbecue sauce.)
8. Make a taste test, add more ½ tablespoon extra tamarind pulp if needed. Make it chapatti! Garnish with a green chili slice.
9. Pakistani bhindi is ready to eat.

What to serve with?

Bhindi masala tastes great with most Indian flatbreads like Kulcha, naan, roti, or chapati. It tastes great with zeera rice, matar pulao, or plain rice. Serve it with your favorite chutney or pickle and fresh salad.

How to store bhindi?

Like most veggies, freshly cooked bhindi masala tastes best and has the highest nutritional value. You can store leftover bhindi in the fridge for 2-3 days. After that, it is still edible but not as nutritious and tasty. You can freeze bhindi too. Unlike other veggies, bhindi retains its shape and taste upon freezing.

Frequently Asked Question

Want more vegetable recipes? Check these.