The okra is first fried separately to retain its texture and prevent stickiness. A tangy touch is added with amchur powder and lemon juice. The dish is garnished with fresh coriander for added flavor and served hot with roti or rice. This recipe is perfect for those looking to make a healthy, vegetarian side dish with a burst of flavors. Ingredients:

• Bhindi (Okra) - 500 grams (fresh, tender)
• Onions - 2 medium (finely sliced)
• Tomatoes - 2 medium (chopped)
• Ginger-garlic paste - 1 tablespoon
• Green chilies - 1-2 (slit or chopped)
• Oil - 3 tablespoons
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon (adjust to taste)
• Garam masala - 1/2 teaspoon
• Amchur (dry mango powder) - 1/2 teaspoon (for tanginess)
• Salt - to taste
• Fresh coriander leaves - for garnish
• Lemon juice - 1 teaspoon (optional)

Preparation Steps:

• Preparing the Bhindi:
  • Wash the bhindi thoroughly under running water and pat them completely dry using a clean kitchen towel. This is essential to avoid the bhindi from becoming sticky while cooking.
  • Once dry, trim off both ends of each bhindi and cut them into 1-2 inch pieces (you can either slice them lengthwise or into rounds, depending on your preference).
• Frying the Bhindi:
  • Heat 2 tablespoons of oil in a non-stick or heavy-bottomed pan.
  • Add the chopped bhindi and sauté on medium heat for 10-12 minutes until they are lightly browned and cooked through. Stir occasionally to ensure even cooking.
  • Once the bhindi is soft and lightly crispy, remove it from the pan and set it aside on a plate.
• Preparing the Masala:
  • In the same pan, add 1 tablespoon of oil and heat it on medium flame.
  • Add cumin seeds and let them splutter for a few seconds.
  • Add finely sliced onions and sauté them until they turn golden brown. This step is important as the well-cooked onions give a nice base to the masala.
  • Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
  • Now, add chopped green chilies and tomatoes. Cook the mixture until the tomatoes become soft and mushy, about 5-7 minutes.
  • Once the tomatoes are well cooked, add the spices: coriander powder, turmeric powder, red chili powder, and garam masala. Stir the masala well to combine.
• Cooking the Bhindi with Masala:
  • Once the masala is well roasted and oil starts separating from it, add the sautéed bhindi into the pan.
  • Mix everything gently so that the bhindi is well coated with the masala. Be careful not to stir too vigorously, as bhindi can become mushy.
  • Cook the bhindi with the masala on low heat for 5-7 minutes, allowing the flavors to blend in.
  • Add salt to taste and sprinkle amchur powder for a tangy flavor. Stir gently.
• Finishing Touch:
  • Once the masala bhindi is cooked to your liking, turn off the heat.
  • Garnish with freshly chopped coriander leaves and a squeeze of lemon juice for added freshness (optional).

Tips for Perfect Masala Bhindi:

• Ensure that the bhindi is completely dry before cutting to prevent stickiness.
• Sauté the bhindi separately before mixing it with the masala to retain its texture and prevent it from becoming slimy.
• You can adjust the spices according to your taste preferences, adding more or less chili, garam masala, or amchur as desired.

Serving Suggestions:

• Masala Bhindi pairs perfectly with roti, paratha, or naan.
• Serve it with dal and jeera rice for a complete meal.

Enjoy this delicious, flavorful, and easy-to-make Masala Bhindi at home.