In the rich tapestry of Indian cuisine, Bhindi Masala stands out as a quintessential vegetarian delight that tantalizes the taste buds with its bold flavors and vibrant colors. This beloved dish, featuring tender okra cooked with aromatic spices and infused with the golden goodness of mustard oil, is a testament to the culinary prowess of the subcontinent. Join us on a culinary adventure as we unlock the secrets of this iconic dish through a detailed recipe.
Ingredients:
- 500 grams okra (bhindi), trimmed and slit lengthwise
- 3 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 1-inch piece of ginger, grated
- 4-5 cloves of garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves for garnish
Method:
- Preparation of Okra:
- Wash the okra thoroughly under running water to remove any dirt or impurities. Pat them dry with a kitchen towel.
- Trim the ends of the okra and slit them lengthwise without cutting through completely. This helps in cooking evenly and allows the spices to penetrate.
- Tempering:
- Heat mustard oil in a large skillet or kadhai over medium heat. Once the oil is hot, add cumin seeds and let them splutter.
- Add thinly sliced onions to the pan and sauté until they turn golden brown and translucent.
- Cooking Bhindi Masala:
- Stir in grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
- Add finely chopped tomatoes to the pan and cook until they soften and release their juices.
- Sprinkle turmeric powder, coriander powder, cumin powder, and red chili powder over the onion-tomato mixture. Stir well to combine the spices.
- Adding Okra:
- Gently add the slit okra to the pan, ensuring they are spread out evenly. Be careful not to overcrowd the pan.
- Stir the okra gently to coat them with the onion-tomato mixture and spices. Allow them to cook for a couple of minutes.
- Simmering:
- Reduce the heat to low and cover the pan with a lid. Let the Bhindi Masala simmer gently for 15-20 minutes, stirring occasionally.
- The okra should become tender and cooked through, but still retain their shape and texture. Adjust the cooking time as needed.
- Garnish and Serve:
- Once the okra is cooked to perfection and the flavors have melded together, remove the pan from the heat.
- Garnish the Bhindi Masala with freshly chopped coriander leaves for a burst of freshness and aroma.
- Serve hot with roti, paratha, or steamed rice, accompanied by a side of yogurt, pickle, or salad for a wholesome and satisfying meal.
Conclusion:
Bhindi Masala made with mustard oil is more than just a dish; it’s a culinary masterpiece that celebrates the vibrant flavors and textures of Indian cuisine. With its tender okra, aromatic spices, and the golden goodness of mustard oil, this iconic dish captures the essence of comfort and homeliness. So, the next time you crave a taste of home, whip up a batch of Bhindi Masala with mustard oil and indulge in the irresistible flavors of India.