Bhindi masala

 Bhindi. Masala

🧅 Ingredients

250 g bhindi 

2 tbsp oil 

1 –pyaz finely sliced

2 medium tamatar– chopped

1 green hari – slit (optional)

½  chamach cumin seeds (jeera)

½ teaspoon haldi  powder (haldi)

1 teaspoon dhaniya powder 

½ tsp Jeera powder

½ tsp lal mirch  powder 

½ tsp garam masala

Namak - sawad ke anusar

Fresh dhaniya– for garnish

Lemon juice – a squeeze (optional)

 Preparation

1. Wash karlein or  dry bhindi completely

Rinse bhindi well, pat dry with a towel.

Cut off the head and tail, then slice into 1–2 inch pieces.

(Drying is important — it prevents sliminess.)

2. Fry the bhindi

Heat 1 teaspoon oil in a pan.

Add bhindi and sauté on medium flame for 8–10 minutes until they are slightly crisp and cooked.

Remove and keep aside.

3. Prepare the masala base

In the same pan, add another 1 tbsp oil.

Add cumin seeds. Let them splutter.

Add onions and green chili, sauté till onions turn golden brown.

Add tomatoes and cook until they turn soft and mushy.

Add turmeric, coriander powder, cumin powder, chili powder, and salt.

Mix well and cook the masala for 3–4 minutes until oil separates.

4. Combine

Add the fried bhindi to the masala and mix gently.

Cook on low flame for 5–7 minutes, stirring occasionally, till flavors blend.

5. Finish up

Sprinkle garam masala, mix gently.

Garnish with chopped coriander and a squeeze of lemon juice.

 Serving Suggestions

Serve Bhindi Masala hot with:

Roti / chapati

Paratha

Jeera rice or plain steamed rice

A side of curd or raita