Bhindi Masala (Gujarati Style)


Benefits of Bhindi :

Bhindi is not only tasty, it also has some amazing health benefits for our body.

  • In folic acid and vitamin B6.

  • Low calorie vegetable.
  • Low fat vegetable.
  • Half cup of Bhindi has only about 16 calories.
Timing :

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Ingredients :

  • Vegetable Oil - 4 tbsp
  • Bhindi - 300 g (Washed, wiped and cut into 1 inch pieces)
  • Onion - 1 cup (Chopped)
  • Tomato - 1/2 cup (Chopped)
  • Green Chilli - 1 tsp (Chopped)
  • Ginger Garlic Paste - 2 tsp
  • Coriander Powder - 2 tsp
  • Turmeric Powder - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Kashmiri Red Chilli Powder - 2 tsp
  • Cumin Powder - 1/2 tsp
  • Garam Masala Powder - 1/2 tsp
  • Lemon Juice - 1 tbsp
  • Kosuri Methi - 1 tbsp
  • Salt to taste




Method :

1. Wash and pat dry each bhindi with a towel and then cut into 1 inch pieces (remove the head and little bit from the tail before cutting).

Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the cutting bhindi to the pan. Let is cook on medium heat for 5-7 mins, then lower the heat to low and cook 5 more minutes.

The bhindi is mostly cooked by now  (after 10 mins) and there should be very little sliminess left. Remove pan from heat.

2. To another pan (or use the same pan after transferring bhindi to a bowl), now add the remaining 1.5 tablespoons oil on medium heat. Once the oil is hot, add cumin seeds and let them saute for few seconds.

3. Add chopped onion and saute for 2 to 3 minutes until soft. Then add the ginger garlic pest and green chili and cook for 1 more minute.

4. Add chopped tomatoes and cook for around 4 minutes until soft and mushy.

5. Then add the spices – coriander powder, turmeric, red chili powder and salt to test. Mix the spices well with the masala.

6. I added a tablespoon of water at this point so that the spices do not burn. Stir well.

7. Add the cooked bhindi to the pan.

8. Add leman juice and kasuri methi and mix well. (kasuri methi is for batter test and it is exception.)

9. Set heat to low-medium and cook for 5 minutes without covering the pan.

10. Sprinkle with garam masala. Garnish with ginger juliennes if needed. 





11. Serve bhindi masala with rotis/paratha/rice.

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