Bindi Subzi | Okra Subzi | Bhindi Masala
Bhindi Masala or Bindi Subzi is one of our favorite curry to make with okra. Okra is cooked along with onions and tomatoes in this delicious subzi that is a great side dish for roti.
Servings: 4 people
- 4 cups Okra / Bhindi / Ladies finger Chopped into ½ inch pieces
- 1 large Onion Chopped
- 2 Tomatoes Chopped
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder Adjust based on your spice level
- 2 teaspoon Dhania Jeera powder
- 1 teaspoon Garam masala
- 1 teaspoon Amchur powder
- to taste Salt
- 2 tablespoon Oil
In a wide sauté pan, heat about 1 tbsp. of oil and add the chopped okras. Fry the okras on medium high heat until it is fried on all sides. Do not cook the okra covered. This will make it very slimy. Also when stirring, stir gently to avoid breaking the okra. Once they are fried, transfer it to a bowl.
In the same pan, add the remaining oil. Add the cumin seeds and once they crackle add the chopped onions. Sauté the onions until it is translucent.
Now add the chopped tomatoes along with all the spices and salt. Cook the masala until it aromatic (about 5-7 minutes).
Now add the pan fried okra and cook for about 10 -12 minutes until the okra cooks completely and the bindi subzi dried out.
Serve bhindi masala hot with roti or rice.
How to cook the okra without becoming slimy?
- Never wash the okra after it is chopped. This makes the okra very slimy.
- Also after washing the okra, make sure that you wipe them clean and then chop them.
- Chop the okra into slightly larger pieces with one sharp cut. The less it is handled, the less slimy it will be.
- Also when make subzi like this, pre roasting the okra helps in keeping them intact and not becoming mushy.
Calories: 136kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 541mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1525IU | Vitamin C: 34mg | Calcium: 112mg | Iron: 2mg