Gujarati style Bhindi Masala Recipe

Gujarati style Bhindi Masala Recipe is a very popular Indian okra recipe that’s made by cooking okra with a unique blend of spices. It is a simple yet flavorful dish that is easy to prepare and is a great dish to serve for everyday Indian-style meals with roti, paratha, or dal rice.

In India, there are many different ways to make bhindi fry and the recipes vary depending on different regions. The recipe which I’m sharing is Gujarati homestyle bhindi masala fry.

I personally feel, making stir-fried vegetables is an art. Just a few spices, and some flavourful ingredients and it will take vegetables to another level. This Gujarati style Bhindi Masala is one of my favorites. Each ingredient contributes its own distinct flavor.

What is Gujarati style Bhindi Masala?

Gujarati style Bhindi Masala refers to a particular variation of the popular Indian dish made with bhindi in Gujarati cuisine.

Bhindi is the Hindi word for okra or lady’s finger. In Indian cuisine, masala has three meanings- spice(s), freshly ground paste, or the base of Indian curries that are made with different ingredients.

There are many variations of masala bhendi fry that are made depending on personal preferences and regional differences. Some recipes call for the addition of onions or tomatoes, while others use different combinations of spices. Some recipes also call for the use of besan (gram flour) to coat the okra before frying, which gives it a crispy texture.

Bhindi Masala holds cultural significance in Gujarati cuisine and is often prepared for festive occasions, family gatherings, or special meals.

About Bhindi Masala Recipe

Masala Bhindi Recipe is a simple, healthy, everyday home-style okra dish in the form of stir-fry. The stir-fry dish needs minimum ingredients. All you need is a few aromatics, oil, and a special blend of Indian spice powders.

The special spice mix in this recipe is a simple mix of everyday masalas giving it a unique flavor. The addition of roasted peanuts not only adds a delightful crunch but also enhances the overall flavor of the dish.

There are two ways Gujarati style Bhindi Masala is made:

1. Stuffed Bhindi Masala: stuff the ground mix in the slit okras and shallow fry.

2. Bhindi Masala fry: cut bhindi pieces are shallow fried and the ground spice mix is sprinkled on the top and cooked for a few minutes.

To make my version Bhendi Masala, the okra is first washed and dried thoroughly. It is then cut into long pieces and sauteed or shallow fried until they are tender. The ground spice mix is added and simmered infusing the okra with flavors.

What makes Gujarati style bhendi masala special? In this style of preparation, the okra (bhindi) is cooked with a blend of spices and incorporates roasted and coarsely crushed peanuts, which add a nutty and crunchy element to the dish

Gujarati cuisine is known for its balance of sweet, tangy, and spicy flavors. This bhindi masala is no exception. This combination of spices creates a vibrant and flavorful profile with a hint of tanginess that sets it apart from other okra preparations.

This masala bhindi recipe takes the humble bhindi and transforms it into a tasty and spicy side dish that’s perfect for any meal.

Reasons to try

Easy to make.

Delicious & flavorful.

Gets ready in under 30 minutes.

Unique flavored spice mix.

A delightful contrast of textures.

Pairs well with flatbread and dal rice.

No onion no garlic.

Vegetarian & Vegan.

How to choose Bhendi (Okra)?

Here are some tips for selecting the best bhindi:

1. Look for firmness: Choose a bhindi that feels firm to the touch. Avoid those that feel soft or mushy, as they are likely overripe.

2. Check the color: Look for bright green okra with no brown or yellow spots. The skin should be smooth and without any blemishes.

3. Size matters: Select smaller okra, as they tend to be more tender and less fibrous than larger ones.

4. Snap test: Snap off the stem end of one bhindi to check for freshness. If it snaps cleanly, it is fresh. If it bends without snapping, it may be too old.

5. Avoid bruises: Avoid bhindi with bruises or cuts, as they may have started to spoil.

6. Check for dryness: Make sure the bhindi is not dry or withered, as this is a sign of age.

Pro Tips

If you follow all the tips I have shared to make slime-free okra

1. Choose fresh bhindi: Fresh bhindi is crucial to making a good bhindi masala fry. Select bhindi that is firm, green, and free of bruises or blemishes.

2. Wash and dry the bhindi: Rinse the bhindi in cold water and dry it completely using a kitchen towel or paper towel. Make sure there is no water left on the bhindi, as this can cause it to become slimy when cooked.

3. Cut the bhindi properly: Cut the bhindi into even-sized pieces. If the pieces are too thick, they will take longer to cook, and if they are too thin, they will become mushy.

4. Use enough oil: Bhindi needs enough oil to cook properly and to prevent it from sticking to the pan. However, make sure not to use too much oil, as this can make the dish oily and heavy.

5. Cook the bhindi on medium-high heat: Bhindi needs to be cooked on medium-high heat to prevent it from becoming slimy. Cook it for a few minutes until it is slightly browned and crispy.

6. Don’t overcook the bhindi: Bhindi cooks quickly, so be careful not to overcook it, as this can make it mushy.

7. Use fresh coriander: to add freshness to the dish.

Ingredients

Okra (bhindi/bhendi): Buy small to medium-size, tender, and fresh okra pods when you plan to make any recipe with them.

Cooking Oil: I have used vegetable oil, as it has a neutral flavor and is suitable for stir-fry dishes. You can use any oil with a high smoke point that won’t burn easily.

Spice mix: roasted peanuts, turmeric powder, red chili powder, coriander powder, garam masala, coriander leaves, cumin powder, coriander leaves, asafoetida, sugar, and chat masala or dry mango powder.

Seasoning: Salt

How to make Gujarati style Bhindi Masala

Pre-prep

Wash the bhindi: Rinse the bhindi thoroughly under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel.

Make sure the bhendi is completely dry before slicing it. This will prevent it from becoming slimy while frying.

Step 1: Make the peanut spice mix

1. Heat a thick-bottomed pan or skillet on medium heat. Once the pan is hot, add the peanuts in a single layer. Roast them on medium to low heat for about 5-8 minutes or until they turn golden brown.

2. Once the peanuts are roasted, transfer them to a plate and allow them to cool.

Gently rub the peanuts with your hands. Apply a light amount of pressure as you rub them together. The friction between the peanuts will help loosen the skins.

Separate the peanuts from the skins and transfer the skinned peanuts to a separate bowl or plate.

3. Add the deskinned peanuts to a blender jar and grind to a coarse powder. Keep it aside.

4. Transfer the ground peanuts to a mixing bowl. Add red chili powder, turmeric powder, coriander powder, cumin powder, chaat masala or dried mango powder, sugar, salt, asafoetida, garam masala, and coriander leaves.

5. Mix all the ingredients together until well combined. Ensure that the spices are evenly distributed throughout the peanut mixture.

Step 2: Make the Bhindi Masala

6. Using a sharp knife trim off the stem end and tip of each bhindi.

7. Cut each bhindi into 2 or 3 pieces, depending on the length of the bhindi or your preference.

Make a cut in each bhindi lengthwise with one end intact. Do this with every bhindi and then set them aside.

8. Heat a pan over medium flame. Once the oil is hot, add the chopped bhindi to the pan and fry for 4-5 minutes on high heat. Keep stirring frequently.

9. Saute until the bhendi outer layer is crisp and a bit charred.

Roasting bhindi until it chars can help to reduce its sliminess.

10. Add the spice mix and give a good mix ensuring that the masala coats the bhindi evenly.

11. You can cover the pan with a lid and let the bhindi cook on low heat for about 5-8 minutes, or until the bhindi is tender. Stir occasionally to prevent sticking to the bottom of the pan.

12. Add sesame seeds and saute for a few minutes so that the seeds turn crisp. Taste test and add spice and salt, if needed.

12. Gujarati style Bhindi Masala is ready. Serve hot or warm along with rice and dal or roti.

Serving Suggestions

Bhindi fry can be served as a side dish in Indian meals, such as rice and sambar, tomato rasam, pepper rasam, or tomato pappu, for a soul-satisfying meal.

This masala bhindi sabzi also goes well with roti and plain paratha.

Storage Suggestions

Masala Bhindi tastes the best when freshly made. I do not refrigerate as it changes the taste and texture slightly.

However, if you have any leftover masala bhindi, transfer it to a clean and dry airtight container and store it in the refrigerator. It is recommended to consume the stored masala bhindi within 2 days.

Before serving, reheat in a microwave or in a pan over the stovetop. Gently warm it in a skillet over low to medium heat. Stir occasionally to distribute the heat evenly. Avoid overheating, as it can cause the okra to become mushy.

If you’ve tried this Gujarati style Bhindi Masala Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

Gujarati style Bhindi Masala Recipe

Author: Santosh Allada
Gujarati style Bhindi Masala is a tasty twist to a typical Bhindi Fry recipe or Stuffed Bhindi recipe. It is prepared by cooking okra with a special spice mix. It is commonly served as a side dish with roti (Indian bread), rice, or as part of a Gujarati thali. It gets ready under 30 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry, Main Course, Side Dish
Cuisine Gujarati, Indian
Servings 3 people

Ingredients
  

  • 250 grams Okra (bhendi)
  • 2-3 tbsp Oil
  • 1/2 tbsp Sesame seeds

For Peanut Spice Mix

  • 3-4 tbsp Peanuts
  • 1/2-1 tbsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1/4 tsp Cumin powder
  • 1 tsp Garam masala powder
  • 1 tsp Chat masala
  • 1/2 tsp Asafoetida
  • 1/8 tsp Sugar
  • 2-3 tbsp Coriander leaves
  • Salt to taste

Instructions
 

Pre-prep

  • Rinse the bhindi thoroughly under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel.
  • Make sure the bhendi is completely dry before slicing it. This will prevent it from becoming slimy while frying.

Make the peanut spice mix

  • Heat a thick-bottomed pan or skillet on medium heat. Once the pan is hot, add the peanuts in a single layer. Roast them on medium to low heat for about 5-8 minutes or until they turn golden brown.
  • Once the peanuts are roasted, transfer them to a plate and allow them to cool.
  • Gently rub the peanuts with your hands. Apply a light amount of pressure as you rub them together. The friction between the peanuts will help loosen the skins.
  • Separate the peanuts from the skins and transfer the skinned peanuts to a separate bowl or plate.
  • Add the deskinned peanuts to a blender jar and grind to a coarse powder. Keep it aside.
  • Transfer the ground peanuts to a mixing bowl. Add red chili powder, turmeric powder, coriander powder, cumin powder, chaat masala or dried mango powder, salt, asafoetida, garam masala, and coriander leaves.
  • Mix all the ingredients together until well combined. Ensure that the spices are evenly distributed throughout the peanut mixture.

Make the Bhindi Masala

  • Using a sharp knife trim off the stem end and tip of each bhindi.
  • Cut each bhindi into 2 or 3 pieces, depending on the length of the bhindi or your preference.
  • Make a cut in each bhindi lengthwise with one end intact. Do this with every bhindi and then set them aside.
  • Heat a pan over medium flame. Once the oil is hot, add the chopped bhindi to the pan and fry for 4-5 minutes on high heat. Keep stirring frequently.
  • Saute until the bhendi outer layer is crisp and a bit charred.
  • Add the spice mix and give a good mix ensuring that the masala coats the bhindi evenly.
  • You can cover the pan with a lid and let the bhindi cook on low heat for about 5-8 minutes, or until the bhindi is tender. Stir occasionally to prevent sticking to the bottom of the pan.
  • Add sesame seeds and saute for a few minutes so that the seeds turn crisp. Taste test and add spice and salt, if needed.
  • Gujarati style Bhindi Masala is ready. Serve hot or warm along with rice and dal or roti.

Notes

Select fresh and tender bhindi for this recipe. Tender okra will cook faster.
You can customize the quantity of ingredients of the peanut spice mix according to your taste preferences.
Cover the pan and cook on low heat, stirring occasionally, until the bhindi is tender and the spice mix is cooked.
 
 


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