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Bhindi masala fry is simple and easy stir fry recipe of okra, tomatoes and onion. To make Punjabi style bhindi masala fry, you have to prepare the onion tomato masala and then cook the chopped bhindis in this masala till to tender. When we saute the bhindi in onion and tomatoes together then they produce the slightly caramelize and tangy taste in bhindi. You can serve this bhindi recipe with chapati or parathas as lunchbox menu or side dishes with main course.

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What is Okra?

Okra is a flowering plant in the mallow family known as lady finger, okra and bhindi. It is values for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.

Benefits of Bhindi or Okra

Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. In a 100 gram amount, raw okra is rich (20% or more of the Daily Value, DV) in dietary fiber, vitamin C and vitamin K, with moderate contents of thiamin, folate and magnesium. Okra may help reduce fatigue levels in the body. Okra water is known to be beneficial for managing blood glucose levels.

Some other alternate recipes related to okra/ bhindi or ladyfingers are Bhindi ke kebab and Vendakkai poriyal.

Ingredients for Bhindi Masala Fry:

250gms Bhindi (Ladyfinger/ Okra)

1/2 Cup Onion, Chopped

1/3 Cup Tomatoes, Chopped

2 Green Chilies, Chopped

1 Tsp. Ginger, Finely Chopped

Salt to Taste

1/2 Tsp. Coriander Powder

1/2 Tsp. Turmeric Powder (Haldi)

1/2 Tsp. Garam Masala (Five Spice Masala)

1/2 Tsp. Raw Mango Powder (Amchoor)

1/2 Tsp. Red Chili Powder

1/2 Tsp. Cumin Seeds (Jeera)

1/2 Tsp. Carom Seeds (Ajwain)

1/4 Tsp. Asafoetida (hing)

1 Tbsp. Vegetable Oil

2 Tbsp. Mustard Oil

How to Make Bhindi Masala Fry:

Rinse and dry the bhindi with kitchen towel. Cut them into small pieces around half inch. Heat the oil in non-stick pan, add chopped bhindis and saute for few minutes. Transfer into plate and Keep aside. Heat the mustard oil in non-stick pan. When oil becomes hot, add cumin seeds, carom seeds, asafoetida and saute few seconds. When they start crackle, add chopped onion, green chilies, and ginger and saute till to translucent. Now add chopped tomatoes and saute till to mushy. Add dry Indian spices and except salt and mix well. When oil separates, Add chopped bhindis and salt and mix well. Cover and cook till to tender. Stir occasionally to avoid burnt. Add lemon juice and mix well. Remove from the flame. Serve bhindi masala with chapatis.