Bhindi is a vegetable which is a hit with people across all age groups. There are so many recipes for bhindi, each one more delicious than the other. This Bhindi Masala, however, is a class apart. The restaurant-style Bhindi Masala recipe is straight from the kitchens of Dhaba Restaurant. Chef Ravi Saxena is the brain behind this delicious Bhindi Masala who shared the recipe for us to try at home with simple ingredients that are easily available in the kitchen. Take a look at the recipe video:
Watch Recipe Video of Bhindi Masala:
This spicy and flavourful Bhindi Masala recipe uses whole bhindi pieces that are sliced into half, lengthwise. This delightful preparation is given a generous mix of a variety of spices that are quintessential to Indian cooking. These are powdered masalas, which we use with a number of other dishes, but tend to skip in our bhindi recipes. Further, the Bhindi Masala recipe uses two different versions of chopped onions to lend it a flavourful spin.
Here Is The Full Recipe For Bhindi Masala By Chef Ravi Saxena Of Dhaba Restaurant:
- 1 Cup Bhindi, cut in half
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 tsp ginger, chopped
- 1 onion, chopped
- 1 tsp turmeric powder
- 1/2 onion, diced
- 1 tsp red chilli powder
- 2 tbsp onion-tomato masala
- 1 tsp garam masala
- 2 tbsp tomato puree
- 1 tomato, diced
- 1 tsp coriander chopped
- 1/2 tsp tandoori masala
- Water as required
- Oil for frying
- Salt to taste
- Deep fry bhindi in oil and make sure all the excess water is absorbed and bhindi is cooked yet not slimy.
- Heat oil in a pan.
- Add cumin seeds and let them crackle for a few seconds.
- Add ginger, onion and fry until they turn slightly brown.
- Now, add turmeric powder and salt. Cook for few more minutes.
- Add diced onion, red chilli powder, onion-tomato masala, garam masala and cook until oil starts to separate from the sides of the pan
- Now, add little water if the masala is too dry.
- Add tomato puree, diced tomato and chopped coriander. Give it a mix.
- Add the fried bhindi and cook for 3-4 minutes on medium heat.
- Now add tandoori masala and garnish with fresh coriander.
- Serve hot with paratha or roti.
About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.