Bhindi, or Okra as it is called in English, has turned out to be one of my favourite vegetables. That's probably why I already have three Pakistani Bhindi Recipes before adding this one to the mix!
- this basic Bhindi ki Sabzi that my mother always makes
- this punchy Achari Bhindi with it's aromatic spices
- my girls cannot resist plates heaped with this crunchy "Kurkuri" Bhindi.
(confession: I did not feel this way until I mastered perfectly cooking bhindi, tips below!)
Grandmother Approved Bhindi Masala
I knew this Bhindi Masala was a winner even before I tasted it because Nonni (my maternal grandmother), the finickiest critic, actually ate it at a time when she had lost interest in most food. She then complimented it. After that I had to try it and learn how to make it from her cook. And here we are today.
Is the Bhindi in this Recipe Slimy?
Okay yes, slimy bhindi is an EWWW situation even for my bhindi loving self. In this dish there is no chance of that because the bhindi is flash fried. You heat a little oil till it's shimmering, and fry the bhindi in batches till a verdant green. No slime possible.
What if you don't want to flash fry? I got you, just go on to the tips below.
General Tips for Cooking Perfect Bhindi
- Use a large based pan, this isn't the time to bring out the saucepan you use to boil eggs.
- Make sure your oil is hot before adding the bhindi in, we want it shimmering, not smoking ok?
- Stir your bhindi as little as possible, too much stirring= broken bhindi
- Cook uncovered or only partially covered on medium heat. If you cover it the base becomes watery and you can imagine what happens next
- Bonus Tip: Adding khattai (dried mango chunks) also helps to keep bhindi dry and gives it a great flavour
Is Frozen Bhindi Better or Fresh?
With the exception of this Achari Bhindi recipe, I strongly prefer fresh bhindi. It dries out better, runs less risk of falling apart, and takes on the flavour of the spices far better as well.
What to serve with this Bhindi Masala Recipe?
For a vegetarian meal this Bhindi Masala is excellent with some Instant Pot Daal Palak and freshly cooked rice.
For my Pakistani Chicken Recipes fans, I think Bhindi Masala and this easy Karahi Chicken Recipe go SO well together with some hot roti!
For my red meat loving friends, Bhindi Masala and Gobi Gosht are just *chefs kiss*!
Made this recipe? Rate it below and tag me in your recreations on Instagram @flourandspiceblog - Happy cooking!
- 1 frying pan (small)
- 1 wok/ saucepan
- Heat about an inch and a half of oil in a small pot and fry the bhindi in batches until it is a dark forest-y green, drain well on paper towels to remove excess oil.
- Add a splash of oil into a medium saucepan or wok and put the pan on medium heat
- Once the oil is hot enough add the sliced onion and saute till translucent
- Stir in the ginger and garlic pastes, sauteeing for about a minute
- In go the spices and cook them for about 30 seconds
- Add the tomatoes and cook till they make a "masala" or paste and the oil rises above the masala.
- Gently mix in your bhindi and add 4-5 diced green chillies.
- Cook on low for ten minutes, adjust seasoning and serve w hot chapati.