How to make bhindi masala

Know Your Bhindi First

Before you start cooking, know your main ingredient. Bhindi has a spongy texture, almost slimy because of a substance called mucilage, present in the mucilaginous vegetable. The more you cook bhindi, the more the mucilage releases and this results in bhindi turning slimy and mushy. This stickiness is great in some preparations like soup or stew, where it can act as a thickening agent. But in bhindi masala, which is a semi-dry dish, stickiness is not the desired texture. The key to avoiding stickiness in bhindi masala lies in how you prepare and cook the vegetable. Avoid using wet or old bhindi as it softens quickly and has a higher mucilage content. Select bhindi pods that are fresh, dry and with no visible moisture to control the stickiness and achieve the perfect texture in bhindi masala. When you are familiar with bhindi, you can use this information to cook a bhindi masala that tastes great, smells wonderful, and has the right texture and consistency.

Look for Fresh, Dry Bhindi

The texture of bhindi masala starts with picking the right bhindi for the subzi. When choosing bhindi, opt for long, slender, bright-green and crisp pods that snap when you apply pressure. Avoid bhindi that feels soft or spongy, or has dark spots and is too long as these often have a tough center seed that can spoil the texture of the dish. Bhindi from the local farmers’ market are typically fresher than the packaged ones you find in the supermarket. When available, it is better to go for medium-length bhindi pods, as very small or large bhindi can be slightly less tender and flavorful. Fresh bhindi is key to fast cooking and texture. The bhindi stays firmer for longer, so you can cook it to get a semi-dry bhindi masala rather than mushy bhindi masala. When you find bhindi that you like, store them in a dry container or tray and avoid washing them until you are ready to prepare the bhindi masala. Wash bhindi right before cooking to maintain its freshness and reduce stickiness.

Wash and Dry the Bhindi

Cooking bhindi masala is quite easy if you prepare bhindi in a certain way. Start by washing the bhindi, and then dry it thoroughly. Yes, it is essential that you get rid of every last drop of moisture from the bhindi. To dry the bhindi, wrap it in a kitchen towel or use some tissue paper to absorb all the water from the bhindi. Drying is one of the most important steps in preparing bhindi for bhindi masala. Next, trim off the ends and slice the bhindi into 1-inch pieces. The bhindi slices should be of even thickness to ensure consistent cooking. There is an optional step that many people like to follow, and that is sautéing the bhindi. Sauté the bhindi with a teaspoon of oil in a separate pan to reduce the slime and precook the bhindi. This step also imparts a nice flavor to the bhindi and makes them slightly crispier in texture.

Assemble Ingredients for Bhindi Masala

Bhindi masala is often a one-pot dish, but the process of cooking it has a few extra steps, including the sautéing of bhindi, so you will need two pans. Bhindi masala is a simple dish that uses only basic ingredients and a handful of spices. Ingredients in bhindi masala include bhindi (lady’s finger or okra), onions, tomatoes, green chilies, ginger, and garlic. Common spices used in this dish are cumin, turmeric powder, coriander powder, garam masala powder, red chili powder and sometimes amchur powder (dry mango powder) for a hint of tanginess. You can also add kasuri methi (dry fenugreek leaves) to bhindi masala to give the subzi an earthy aroma. Another key ingredient is oil, which is used both for tempering the masala as well as sautéing the bhindi. Buy or grind fresh spices for bhindi masala. Fresh spices make the bhindi masala taste much better. Prepping all the ingredients before you begin the bhindi masala recipe will make it easy and enjoyable.

Dry-roast Ground Spices (Optional)

While this is an optional step, it is also the time-honored method in which most Indian cooks make the masala base for bhindi masala. Dry-roast all the ground spices – coriander powder, cumin powder, turmeric powder, garam masala powder, and red chili powder, along with some salt. Dry-roasting the spices is an age-old process and takes only a minute or two in low heat. Take care not to burn the spices as that will affect the taste of your bhindi masala. Take the roasted spices off the flame and add them to the bhindi masala while cooking later on. This method makes the flavors of the spices much more intense.

Cook the Onion Masala

In a large, heavy-bottomed pan, heat a tablespoon of oil and add cumin seeds. Wait for the cumin seeds to crackle and add finely chopped onions. Sauté until the onions are golden brown. Cooking onions well releases its natural sweetness and this gives depth to the flavor of bhindi masala. Add ginger-garlic paste and cook for a few seconds. Once you smell the ginger-garlic aroma, add chopped tomatoes. The tomatoes add moisture to the bhindi masala and a nice tanginess. Stir and cook until the tomatoes are well-mashed and the oil begins to separate from the masala. This is an indication that the masala is properly roasted. Don’t rush this step. Once you have a well-cooked masala base, take it off the heat and set it aside.

Make the Bhindi Masala

To the same pan, add a teaspoon of oil and bhindi. Sauté the bhindi until they become soft, slightly browned, and no longer slimy. Stirring bhindi regularly will ensure they get cooked from all the sides. If you have precooked and sautéed the bhindi before, you can skip this step. Now add the bhindi to the cooked masala base. Turn the flame to low and mix well so that the bhindi is evenly coated with the masala. Cover and let it cook on low heat for 5-7 minutes. This is the final stage for bhindi masala, when the flavors get infused, and bhindi absorbs the spices. If you want, you can add a little water to bhindi masala to make it more gravy-like, but bhindi masala is often made semi-dry.

Add Bhindi and Gently Mix

At this point, add salt to taste, stir gently, and then check if the bhindi masala is cooked. Make sure you don’t overmix at this stage as the bhindi will break. Garnish with chopped coriander leaves. Do not add too many spices as the flavors can overpower the bhindi masala. Make bhindi masala slightly tangy or spicy to suit your palate. If you have added water, let the bhindi masala cook until the water has evaporated and you are left with a semi-dry dish. The bhindi masala is ready and it is time to serve it piping hot.

Serve Bhindi Masala Hot

Traditionally, bhindi masala is served with chapati or roti, though it also goes well with jeera rice, ghee rice, or even plain steamed rice. Bhindi masala is a great weekday lunch option, as the subzi stays good for hours and doesn’t turn soggy. It is also an excellent choice for lunch boxes or tiffin, as bhindi masala reheats well. For a quick meal, serve bhindi masala with dal and a dollop of ghee, along with a bowl of curd or raita and some salad.

Variations and Tips

Although the bhindi masala recipe given above is simple, there are a few things you can try to change the taste or texture to your preference.

* Add Bell Pepper for Crunch 

* Add Yogurt for Creaminess 

* Use Coconut for a South Indian Flair 

* Add Cashew Paste for Richness 

* Add Sliced Onion at the End for Crunch

Tips: 

* Cook bhindi in a separate pan. 

* Avoid washing the bhindi and keep them dry.

* Do not overmix bhindi when you combine it with masala.

Storing and Reheating

You can store bhindi masala in the refrigerator for up to two days. Place bhindi masala in an airtight container or box to keep it fresh. If you are planning to store bhindi masala, avoid adding water, as it will ruin the semi-dry texture. It is also better to reheat bhindi masala in a pan on the stovetop. Do not use a microwave as bhindi can become too soggy. If you are taking bhindi masala in your lunch box, it’s a good idea to cook the bhindi a little firm, so that it holds its shape when reheated.

Conclusion

A bhindi masala recipe relies on bhindi, freshly ground spices, simple cooking techniques, and some interesting twists and turns to make a delicious dish. You need the right bhindi, which should be dry, fresh and non-sticky. You also need to prepare bhindi in a particular way, including washing it, drying it, and sautéing it. Bhindi masala has an onion-tomato masala base that should be well cooked so that it does not taste raw or bitter. Combining bhindi and masala is the last step, which should also be done on a low flame to ensure bhindi remains intact. Bhindi masala is often served with some Indian flatbreads and goes great with roti, chapati, naan or paratha. Bhindi masala can also be served with rice for a filling meal, as its semi-dry subzi texture works great with jeera rice, ghee rice, or plain steamed rice. The goodness and nuttiness of bhindi is best enjoyed in bhindi masala, which is an ideal dish for everyday dining and special occasions.

Frequently Asked Questions

Is bhindi masala healthy to eat? 

Ans. Bhindi is low in calories and high in fiber and is a good source of protein and vitamins A and C. It also has several health benefits and is often used in ayurvedic medicine. Since bhindi masala is low in fat and cholesterol, it is a good choice for those who are on a low-calorie diet.

Can I prepare bhindi masala in a pressure cooker?

Ans. Yes, you can use a pressure cooker for bhindi masala. You can pressure-cook bhindi first and then add the masala and other spices as described in the recipe. Follow the same procedure as in the bhindi masala recipe given above and cook bhindi in a pressure cooker for three whistles.

Is bhindi beneficial for kidney patients? 

Ans. Bhindi has an alkaline pH value, which means it is less acidic than other vegetables. For kidney patients, it is important to follow a low-protein diet, as the body of a kidney patient cannot process high levels of protein. Bhindi is low in protein, which makes it an ideal food for kidney patients.

What is the other name of bhindi masala?

Ans. Bhindi masala is also known as lady’s finger masala.

Bhindi masala can be made in many different ways. One popular method is to cook the bhindi in a spicy onion-tomato masala. You can also add other ingredients, such as bell peppers, yogurt, coconut, cashew paste, or sliced onions for different variations. It is important to use fresh spices and follow the cooking techniques in the bhindi masala recipe so that you can make a tasty and flavorful bhindi masala.

Homemade bhindi masala is the best way to enjoy this delicious and healthy vegetable. It can be stored in the refrigerator for up to two days and reheated on the stovetop. It is better to avoid adding water to bhindi masala while storing it, as this will reduce the semi-dry texture of the dish. You can also cook bhindi a little firm if you plan to take bhindi masala in your lunch box, so that it holds its shape when reheated.