Bhindi Masala is a semi gravy side dish from Punjab made with sautéed bhindi (okra) cooked in a spicy masala that goes very well with chapatis, rotis or phulkas
This is one of my favorite recipe using Bhindi (okra) as you cannot feel the sliminess of the vegetable in any way. At home we like to have this subzi hot and spicy but you can very well adjust the spice levels according to your taste. Its also very easy to pack for kids and adults in lunch boxes as its not loose enough to spill.
Its exam time and with two boys studying in different schools with different timings, I’m having a very difficult time coping up with them and I’m spending more time driving around in the hot sun and studying subjects with them. Even when I was their age, neither do I remember being stressed out like this nor my mom over me. Back then exams were a breeze, and the time just flew past in anticipation over the arrival of holidays but now even before the holidays begin, my kids start their long tone of “its going to be boring”. I wonder in which decade did this transition take place.
As and by they grow, its becoming more difficult to keep them entertained for some period of time. They get so bored easily, lose interest over activities very quickly and most importantly they abhor any form physical activity and insist on spending their time sitting in front of the computer with their eyes stuck to the monitor playing games and I send out a silent prayer, “God help me, give me patience and energy so that I could sail over these holidays without much tension”.
There I have vented out and it feels so good. I’m pretty much sure that’s how most of the parents now feel too.
- Okra should be dry. Any moisture content before sautéing would make it squishy which will make the masala slimy.
- You can also add amchur powder (dry mango powder) while adding the dry masala (spice) powders. As I did not have it at hand, I added chaat masala powder at the end to pep it up a little.
- We like this Bhindi masala hot and spicy. If you want it to be less mild adjust the spices according to your taste buds.
- While cooking the okra (bhindi) make sure you do it at a low flame to ensure even cooking and do not close the pan with a lid.
- If you do not have kasuri methi, just garnish with coriander leaves before serving.