Punjabi Bhindi Masala (Stir Fried Okra with onion and tomato)…my mom will probably faint when she sees this…bhindi cut in suchhh BIG BIG pieces…no no no no no..and with ‘tamatar…tch tch… Hai Raam!!!…well in our house, tomatoes and bhindi/okra are never mixed…and bhindi is cut in ¼ inch pieces or sliced in thin long pieces or slit and filled with dry masala…and cooked only with onions…all to ensure it doesn’t go all slimy…well I had this one a few years back at my friend’s P’s house and had liked it…I had just got married then didn’t know how to cook most of the veggies and when I tried to replicate it, I added water!!…turned into this gooey mess and of course had to get rid of it…started making this again after I got the basics of Indian veggies and now make it pretty often…have to make it for my mom one of these days…of course, before she faints!!
Punjabi Bhindi Masala (Stir fried Okra with onion and tomato)
- Bhindi/ Okra, 250 gms
- Onion, thinly sliced, 1 large
- Tomatoes, thinly sliced, 2 small
- Green chillies, finely chopped, 2
- Cumin seeds. ½ tsp
- Coriander powder, 1 tsp
- Cumin powder, ½ tsp
- Turmeric powder, ¼ tsp
- Red chilli powder, 1 tsp
- Garam masala powder, ¼ tsp
- Salt, to taste
- Oil, 1 tbsp + 1 tbsp
- Fresh coriander, chopped, 1-2 tbsp
- A squeeze of lemon (optional)
Wash and wipe dry the bhindi.
I normally leave it spread out on a kitchen tray for a couple of hours after wiping dry –this ensures that bhindi is completely dry and won’t go mushy on cooking.
Top and tail and cut into inch long pieces.
Heat 1 tbsp oil in a large non stick pan and on low to medium heat sauté the bhindi till it is cooked and goes slightly brown on the edges – DON”T be tempted to stir too much and don’t cover the pan. Just keep a watch and gently toss around. Remove and keep aside.
In the same pan, heat the remaining oil and add cumin seeds.
When they splutter, add in the onions.
Sauté till onions go soft and add in the tomatoes, green chillies, salt, red chilli powder, coriander powder, cumin powder and turmeric. Mix well and let it cook till tomatoes go soft and all the masalas are well blended.
Sprinkle water from time to time to keep the masala from sticking to the pan – the onion tomato mix needs to be cooked but shouldn’t go all dry.
Once done, add in the bhindi, stir gently to mix well and let it cook with the onion tomato mix for another 7-8 minutes.
Again, don’t be tempted to either stir too much or cover the pan.
Add in the garam masala powder, fresh coriander, squeeze of lemon.
Stir once and take it off the heat. Serve hot with any Indian bread of your choice.