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!
Easily the yummiest Pakistani okra recipe without the sogginess and extra oil."
"This is wonderful! I've been searching for the secret to cooking Lady Fingers/Okra without it getting slimy."
We all love visuals, below is the visual of the ingredients of Bhindi masala recipe.
Put chopped bhindi and ½ teaspoon salt in a pot and cook it without oil with constant stirring on medium heat.
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.
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.
Give it a stir and fry for another few seconds. Add onions and cook until soft as shown in picture 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.
Add the roasted and half-cooked bhindi/okra in the tomato gravy and cook until soft and fully done.
Add tamarind pulp and a ½ teaspoon of sugar. (You can substitute tamarind pulp and sugar with tamarind chutney or even barbecue sauce.)
Make a taste test, add more ½ tablespoon extra tamarind pulp if needed. Make it chapatti! Garnish with a green chili slice.
By Mariam Sodawater