Masala bhindi recipe ,Okra recipe 😋

 This is an everyday simple bhindi recipe, Pakistan style and I bet, this will be the most delicious bhindi masala that you would ever eat. Make non-slimy, yummy bhindi masala in less than 30 minutes from scratch!

INGREDIENTS

We all love visuals, below is the visual of the ingredients of Pakistani Bhindi masala recipe.

• Okra: Select okra carefully. Fresh, small organic okra makes the best bhindi masala.
• Indian spices: Most spices like turmeric, coriander, and cumin are commonly available. Fenugreek seeds help digestion which is optional.
• Onion: Most people prefer loads of onion in bhindi masala but you can use less if you like.
• Tomato: You can substitute tomato with tomato paste or puree. I do that all the time.
• Ginger, garlic, and green chili: Use chopped garlic that easily turns golden in the tempering. If you use freshly minced ginger and chilies, the taste would be enhanced.
• Tamarind: This ingredient add some tartness to the bhindi masala. I sometimes substitute it with imli chutney or other tamarind-based sauce like BBQ sauce. Just skip the sugar if using any sauce or chutney. I use tamarind for the same purpose in my bitter melon recipe.
• Sugar: Very little sugar addition helps enhance the taste of veggies.
• Oil or fats: Use any neutral cooking oil. In Pakistan, mustard oil is used to cook vegetables.

Prepares for cooking

Basically, you dry out excess water in okra. If using fresh okra, wash it thoroughly and drain all water.

Okra should be absolutely dry before cutting, if not the slim liquid will make chopping messy. So first wash and dry Okra on a towel, and air-dry further for 30 minutes at least.

Chop the bhindi as shown in photographs. If any bhindi is hard and fibrous to cut. Simply discard it. This is important because a few pieces of fibrous bhindi when get mixed with good bhindi spoil the texture completely and fibrous bhindi is not even chewable. Small-sized bhindi is less fibrous and tastes best. 

How to make it?

This bhindi masala recipe is quick and easy to make.

1-Put chopped bhindi and ½ teaspoon salt in a pot and cook it without oil with constant stirring on medium heat.

2-The sticky thread visible in the pic will burn and we will have half-done Okra/bhindi which is not at all slimy or sticky. Set aside and use it as needed in any bhindi recipe.

3-Simultaneously, in another pan heat oil, and fry garlic, cumin, and fenugreek for a few seconds. When the garlic is lightly golden add all the remaining spices. (You can use the same pan bhindi too.)

4-Give it a stir and fry for another few seconds. Add onions and cook until soft .

5. 5-Add tomatoes (I used homemade pureed tomatoes, you can be used chopped ones too), cover, and keep cooking the tomato-onion gravy until all water dried and oil separates on the side of the pan. This step is important as bhunna is key to Pakistani cooking.
6. 6- Add the roasted and half-cooked bhindi/okra to the tomato gravy and cook until soft and fully done.
7. 7- Add tamarind pulp and ½ teaspoon of sugar. (You can substitute tamarind pulp and sugar with tamarind chutney or even barbecue sauce.)
8. 8-Do a taste test, and add more than ½ tablespoon of extra tamarind pulp if needed. Make it chapatti! Garnish with a green chili slice.
9. 9- Pakistani bhindi is ready to eat.