Jun 6, 2025
By: Alisha GargAlways select fresh, tender okra and make sure to dry them thoroughly after washing. This prevents stickiness while cooking and helps the masala coat the pieces evenly. Dryness is key to crisp, well-cooked bhindi.
Chop the okra into medium-sized rounds or diagonal slices. Avoid cutting too thin as they may turn soggy. Uniform pieces cook evenly and hold the masala well.
Dry roast mustard seeds, urad dal, coriander seeds, and dried red chillies. Add grated coconut and roast until golden brown for deep South Indian flavour. Cool and grind into a coarse masala powder.
Cooking in coconut oil enhances the authentic regional flavour of this dish. It adds richness and complements the spices perfectly. You can substitute with sesame oil if preferred.
Start by tempering mustard seeds, curry leaves, and a pinch of asafoetida (hing). This adds a strong South Indian aroma right at the start. Don’t skip this step for traditional flavour.
Sauté the chopped bhindi separately in oil until it softens and the slime disappears. This keeps the texture firm and prevents it from turning mushy in the masala. Stir gently while cooking.
Once the bhindi is soft, add the ground masala and mix well. Let it cook on low flame for 4–5 minutes so the spices blend well. Adjust salt and add a dash of lemon juice for zing.
Never add water while cooking masala bhindi as it makes the dish soggy. The goal is a dry, stir-fried preparation with a strong spice coating. Moisture can ruin the texture.
Top the cooked bhindi with fresh coriander leaves just before serving. It adds freshness and enhances visual appeal. You can also sprinkle grated coconut if desired.
Masala bhindi pairs beautifully with steamed rice, rasam, or hot chapatis. It’s a perfect side dish for both lunch and dinner. Serve hot for the best taste and texture.
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