Bhindi also known as Okra or Ladies finger is a very nutritious green with many health benefits. It’s rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Check out this Healthline article to learn more.
I have a serious love affair with this Bhindi recipe. It is an all time favorite carried down from generations – it is loved by my Nani (grandma), my mom, me and now my daughter! In this recipe the bhindi is lightly coated with dry spices and is cooked just enough so that it still has a crunch/bite to it! This is exactly how my mom made it when I got back from school in the early afternoon. She served this green with freshly made rotis coated in ghee! The green truly shines in this recipe as it is the main ingredient.
I have seen recipes, here in the States, where folks use Okra to thicken stews and curries. Because it can get slimy while cooking it solo, people tend to get turned off. A cool trick I learned to avoid the sliminess is to add lime juice while cooking this green. It was a game changer for me. Check out a few more tips that I religiously follow towards the end of the recipe.
Give this recipe a try soon! It is so quick and easy to make that you will keep coming back for more, making it a staple in your household.
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Dry Bhindi Masala
- Total Time: 25 minutes
- Yield: 4
Description
Lightly spiced bhindi or okra that is cooked just enough, making it a crunchy and yummy side.
Ingredients
- 1 lb Bhindi, cut into thin rounds
- 2 tbsp oil
- 1 tbsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chilli powder (adjust to taste)
- ½ lime (optional)
- 2 tsp coriander powder
- 1 tsp amchur/dry mango powder
- Salt to taste
Instructions
- Heat oil in a deep saute pan on medium high heat.
- Once oil is hot add cumin seeds, half of the turmeric powder and half of the red chilli powder.
- Once the cumin seeds sizzle, add the bhindi and toss around so that the oil is evenly distributed and slightly coating the vegetable.
- Cook for 5-7 mins, mixing the greens occasionally. If the green is turning slimy, squeeze some lime juice and give it a quick toss.
- Then add the remaining spices, turmeric powder, chilli powder, coriander powder and amchur and salt. Keep mixing for 2 mins continuously to ensure even coating and avoid burning.
- Turn off heat and let it sit in the pan for a minute or 2.
- Serve with warm rotis. It is best eaten immediately.
Notes
- Cooking the bhindi on high heat and adding salt towards the end helps avoid the sliminess. I usually wash the bhindi in a colander and wipe each of them with a paper towel before I start cutting. You can also just let it air-dry if you have the time.
- Of course, frozen bhindi will be a little more slimy compared to its fresh counterpart but the end result is still very delicious.
- If you like your greens to be soft then cook for 4-5 mins more. Also, covering the greens as they are cooking will fasten the softening process. But remember, just like cooking any other greens, covering and cooking will make vegetable darker.
- If adding lime juice, feel free to avoid amchur completely. I like my bhindi to be a little sour.
- Also, if you don’t have amchur then you can simply add some more lime juice at the end.
- Prep Time: 10
- Cook Time: 15
- Category: Side
- Method: Stovetop
Keywords: bhindi masala, okra, indian bhindi, dry bhindi, quick green vegetable side, ladyfinger
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