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Masala Bhindi, or spicy okra, is one of the most popular Indian dishes that people love for its wonderful combination of flavors and textures. This recipe is made with fresh okra, aromatic spices, and a tangy tomato base, making it a favorite in many households. Cooking it in groundnut oil adds a distinct nutty flavor and enhances the dish’s overall richness. Here’s why this dish is special and how you can make it at home.
Why groundnut oil?
Groundnut oil, commonly known as peanut oil, is a medium for cooking in most Indian kitchens. It has a very high smoke point that makes it ideal for stir-frying and sautéing vegetables like okra. Also, its mild nutty flavor complements the spices in Masala Bhindi, giving the dish a rich flavor and taste. The groundnut oil is also a healthy source of fats, thus healthier than other oils.
Ingredients for masala bhindi
To make masala bhindi in groundnut oil, you’ll need the following ingredients:
- Fresh Okra (Bhindi): 500 grams, washed, dried, and cut into 1-inch piece
- Groundnut oil: 3 tablespoons
- Onions: 2 medium-sized, finely chopped
- Tomatoes: 2 medium-sized, finely chopped or pureed
- Garlic and ginger: 1 tablespoon, minced
- Green chilies: 1-2, slit
Spices
- Turmeric powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Cumin Seeds: 1/2 teaspoon
- Garam Masala: 1/2 teaspoon
- Salt: To taste
- Fresh Coriander Leaves: For garnish
Step-by-step recipe
Prepare the bhindi: Wash the bhindi thoroughly and pat them dry with a clean kitchen towel. Make sure they are completely dry so that they don’t become sticky while cooking. Remove the ends and chop the bhindi into 1-inch pieces.
Heat the groundnut oil: In a heavy-bottomed pan or kadhai, add 2 tablespoons of groundnut oil. Add chopped bhindi and sauté on medium heat until the okra becomes slightly crispy and loses its slimy texture. Remove and keep aside.
Sauté the aromatics: Add the remaining 1 tablespoon of groundnut oil to the same pan. Add cumin seeds, and let them splutter. Then add chopped onions and sauté till they turn golden brown.
Add garlic, ginger, and chilies: Stir in the minced garlic, ginger, and green chilies. Cook for 1-2 minutes till the raw aroma disappears.
Add the spices: Bring the heat down and add turmeric powder, red chili powder, and coriander powder. Mix well and let them cook for a few seconds.
Tomato base: Put in chopped or pureed tomatoes. Let them get cooked till the oil will separate and it will look like a thick paste.
Mix in with bhindi: Return the cooked bhindi to the pan. Toss gently so the bhindi is coated by the tomato and spice mixture. Cook on low heat for 5-7 minutes, stirring occasionally.
Garnish with garam masala and coriander: Sprinkle garam masala and mix well. Garnish with fresh coriander leaves.
Tips to get perfect masala bhindi
- Wash the bhindi completely so that it does not get slimy while cooking.
- Use fresh and tender bhindi for great texture and flavor.
- Saute the spices well to deepen their aroma and flavor.
- Be gentle with the bhindi, not stirring it excessively to preserve its shape and texture.
Serving suggestions
Masala bhindi combines great with warm rotis or parathas or steamed rice. Enjoy this dish as a complete meal along with dal and yogurt raita.
Health benefits
Besides its scrumptious taste, Masala bhindi has several health benefits. Bhindi is a low-calorie vegetable that is rich in fiber, vitamin C, and folate. Groundnut oil adds healthy fats to the dish, making it both nutritious and satisfying.
Conclusion
Bhindi Masala cooked in groundnut oil is a delightful dish that combines traditional Indian flavors with the goodness of fresh okra. Its ease of preparation and rich taste make it a perfect choice for weekday dinners or special occasions. Try this recipe at home, and let the nutty aroma of Green Selects double filtered groundnut oil elevate your culinary experience!