Bhindi Recipe
Topic: Bhindi Recipe
Bhindi Recipe
Bhindi Masala is a favourite Indian meal that includes okra, onion, tomatoes, and spices. The ideal way to eat this stir fry is with warm rotis. In India, okra, or bhindi, is a trendy vegetable known in Hindi. I believe that, after paneer (which, while not a vegetable, is viewed as such in India), bhindi must be everyone’s favourite vegetable, particularly among children.
I mention this because when I was a youngster, my finicky cousins and friends would always eat two vegetables: paneer and okra. I have yet to meet someone who does not enjoy bhindi!
I get bhindi from the stores every week. While I prepare it in various ways, my favourite is this bhindi masala dish. It’s a straightforward meal that goes great with Rotis and paratha.
For me, roti, dal, and bhindi masala are pure comfort food. This is a combo that I could live with for the rest of my life.
In India, okra, or bhindi, is a trendy vegetable known in Hindi. I believe that, after paneer (which, while not a vegetable, is viewed as such in India), bhindi must be everyone’s favourite vegetable, particularly among children.
For me, roti, dal, and bhindi masala are pure comfort food. This is a combo that I could live with for the rest of my life.
Bhindi’s Advantages (Okra)
- Not only is bhindi delicious, but it also provides several health benefits.
- Folic acid and vitamin B6 are abundant.
- Vegetable with a low-calorie count
- Half a cup of raw okra contains only 16 calories!
- Bhindi will be a terrific addition to your menu if you’re following the trendy keto diet these days.
How to Reduce the Sliminess of Bhindi
If you frequently prepare bhindi, you are well aware of this issue: sliminess!
Mucilage, a slimy substance produced by the vegetable, is exuded. So, what’s the best way to make it less dirty/sticky?
1. Before chopping the okra, wash it and wipe it dry. It will be slimy if you cut the okra without first patting it dry. I usually wash it first, then lay all of the okras out on a paper towel (in a single sheet) to dry for a while before patting each one dry with a paper towel.
It’s a good idea to wash the okra ahead of time and then air-dry overnight. You won’t have to dry each bhindi separately this way. You’ll be able to utilise the bhindi right away in the morning.
2. Before adding the okra to the curry/masala, fry it in a bit of oil. That’s precisely what I did in this recipe: I fried the okra until all the sliminess was gone. On a medium-low flame, this takes around 15 minutes. If you cook the okra over high heat, it will become brown quickly, even before the sliminess has gone away.
Bhindi Recipe
PrintBhindi Recipe
Stir fry okra in Indian style with onions, tomatoes, and spices! This recipe goes well with warm rotis! Gluten-free and vegan.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Cuisine: Indian
Ingredients
- 2.5 teaspoons oil, split
- 500 g bhindi okra, cut into rounds
- 1 tablespoon cumin seeds
- 1 medium sliced red onion
- 1 inch chopped ginger
- 1 chopped green chile, or more to taste
- 2 medium tomatoes, diced
- 1 tablespoon coriander powder
- 1/2 tsp turmeric powder
- 1 tsp dried mango powder amchur
- To taste, add 1 tsp of red chilli powder.
- 3/4 teaspoon salt, or more to taste
- to be sprinkled with garam masala
- garnished with ginger julienne
Instructions
- Each bhindi should be washed and dried with a paper towel before being cut into rounds (remove the head and a little bit from the tail before chopping). Place aside in a medium-sized saucepan, heat 1 tablespoon oil. Add the chopped bhindi to the pan after the oil is heated. Simmer for 10 minutes on medium heat, then reduce to low heat and cook for another 5 minutes. Stir frequently.
- After 15 minutes, the bhindi should be mostly cooked, and there should be very little sliminess left. Remove the pan from the heat.
- Add the remaining 1.5 teaspoons oil to another pan (or use the same pan after transferring the bhindi to a bowl). When the oil is hot, add the cumin seeds and allow them to sizzle for a few seconds.
- Cook for 2 to 3 minutes, or until the onion is tender. Cook for 1 minute more after adding the ginger and green chile.
- Cook for about 4 minutes, or until the tomatoes are soft and mushy.
- Then stir in the spices: coriander powder, turmeric powder, amchur powder, red chilli powder, and salt. Combine the spices and masala in a mixing bowl.
- At this point, I added a tablespoon of water to prevent the spices from burning. Stir everything together thoroughly.
- Cooked bhindi should be added to the pan and mixed well—Cook for 5 minutes without covering the pan over low-medium heat.
Notes
Garam masala, to taste. If desired, garnish with ginger julienne. Serve with Rotis/parathas/rice and bhindi masala. Add lemon juice right before serving if you can’t get amchur (dry mango powder).
Nutrition
- Calories: 133 kcal
- Sugar: 2g
- Sodium: 486mg
- Fat: 9g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
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People Also Ask:
How do you get the stickiness out of bhindi?
When sautéing bhindi, add a teaspoon of curd before it begins to slime. The bhindi will not be sticky, and you will enjoy the extra tangy flavour. Similarly, a dab of lemon juice might be added.
Can we wash bhindi after cutting?
Regardless of what anyone tells you, it’s critical to wash okra to remove any dirt or chemicals on the skin. But the most important thing is to dry it before cooking thoroughly. Before cutting, wash the uncut okra under running water and dry it with a cotton towel.
What is bhindi good for?
Bhindi is beneficial because the vitamin Folate (B9) found in women’s fingers is essential for developing red blood cells (RBCs). There is also some vitamin C, which helps with immunity. There is enough dietary fibre, making it suitable for diabetics and weight loss.
What are the side effects of bhindi?
Some people may be harmed by overeating okra. Problems with the gastrointestinal tract: Okra includes fructans, a form of carbohydrate. In persons who already have digestive difficulties, fructans might produce diarrhoea, gas, cramping, and bloating. Okra has a lot of oxalates, which can cause kidney stones.
Which vitamins in bhindi?
Bhindi has 7.03-gramme carbohydrates, 2-gramme protein, 0.1-gramme fat, and 9 per cent fibre in 100 grammes. Folate, niacin, Vit C, Vit E, and Vit K are all abundant. Calcium, copper, iron, magnesium, manganese, phosphorus, and zinc are great.
How do you know if Bhindi is cooked?
- In a Kadhai (wok) or pan, heat 2 tbsp oil.
- Cook, frequently stirring, until the bhindi is thoroughly cooked.
- Taste the sautéed okra; they are done if the crunchiness is gone and the bhindi has softened.
Is Bhindi Sabzi good for weight loss?
Bhindi is a beautiful alternative for people who wish to reduce weight because it has only 33 calories per 100 grammes. The high fibre content keeps you longer and helps you consume fewer calories.
Should bhindi be covered while cooking?
While cooking, bhindi tends to become sticky. If you don’t cover the pan while cooking, the stickiness will dry out because there won’t be any steam. For the most satisfactory results, cook the bhindi over low heat.
How to buy bhindi?
For this recipe, I usually use dark green Indian okra, which can be found at any Indian grocery store. When purchasing okra, look for smaller to medium-sized pieces that are crisp and delicate. The light green okra variety also works nicely in this recipe, so experiment with any variation you can find.
Can I use frozen bhindi for this recipe?
While fresh okra is preferred for the Bhindi Masala recipe, frozen sliced okra, available at Indian grocery stores, can also be used. Make careful to thoroughly prepare the okra by equally spreading the frozen okra pieces between paper towels and allowing them to thaw. Then, blot away any extra moisture with paper towels, which is vital in this process.
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