This easy Pakistani and Indian style bhindi masala (okra curry) recipe features fried okra (no mucus!) topped with a hearty tomato and onion curry. I have tried this bhindi curry recipe countless times and I am sure it will blow your mind!
What is Bhindi Masla Or Okra?
Okra comes from a flowering plant that produces long, edible pods known as okra (or bhindi). It is eaten worldwide and grows well in hot climates, which explains why it is so widespread in parts of Pakistan and India.
To fully experience okra, you must try both the Pakistani and Indian versions. It's hearty, a bit spicy, and adds a whole new dimension to vegetables.
How To Cook Okra Without Slime?
With okra comes slime. But rest assured that you will get rid of him. Here are some traditional Indian/Pakistani cooking techniques that make okra flavorful and runny-free:
- Make sure the okra is completely dry before cutting it into pieces. Pat dry with kitchen paper or let air dry. This also prevents spattering when frying.
- Lightly brown the okra over medium-high heat (depending on the stovetop) to remove the slimy texture. Be patient with this, don't overcrowd the pan, and cook in batches, and you'll be rewarded with crisp, non-slimy okra.
- Always leave the pan uncovered. This keeps the okra crisp and juicy at the same time.
What Are The Benefits Of Okra?
One thing I love about this okra curry is how healthy it is. Okra is high in soluble fiber, which helps balance blood sugar levels. It also cleanses the gut, nourishes good gut bacteria, and is an excellent source of many other nutrients such as B vitamins and folic acid.
While some traditional recipes lightly fry the okra, we lightly fry it with just enough oil to remove the slime but still retain the crisp flavor.
How To Cook Bhindi Masala Curry?
In this method of making bhindi, we first fry the okra to reduce the mucus. (I fry it in the pan to keep it healthier and less flammable.) Then, we set aside the okra and make the curry with lots of sliced onions and tomatoes. Finally, combine both for the tastiest okra curry.
Tips for Cooking:
- Cut the okra so that it is between 1/2 and 3/4 inch. It's best not to slice the okra too thin, as it can wrinkle and lose its juicy flavor.
- Salt the okra as you initially fry it. This ensures maximum flavor in every bite.
- Be patient when sautéing the onions. They reduce quite a bit and the caramelized onions add a beautiful flavor to this dish.
- I highly recommend using fresh okra, but you can also use frozen. Just put it in a colander and set it aside to thaw. Then use a paper towel to dry the okra so it doesn't splatter when frying. Note that if you are using frozen okra, you may need to fry an additional 2-3 minutes (Step 2).
Ingredients:
- 1/4 cup neutral oil (such as grapeseed or avocado oil), plus more as needed
- 1 pound (454 g) okra (see note 1 for frozen)
- 1 large (300g) yellow onion (or red onion), quartered and thinly sliced
- 2-3 garlic cloves, crushed (optional)
- 1 teaspoon minced ginger, (optional)
- 2 medium tomatoes (200-225g), diced
- 1 teaspoon sea salt or table salt, divided
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon of turmeric powder
- 1/4-1/2 teaspoon red chili powder
- 1-2 small green chilies (eg, Thai/Bird's-eye chili), stemmed and sliced
- 1-2 tablespoons of chopped coriander to decorate (optional)
- 1/2 teaspoon freshly squeezed lemon juice or more to taste
Instuctions:
Wash and dry okra. Cut okra into 1/2-3/4 inch pieces, discarding stems. The easiest way to do this is to line up a few of these and cut them at the same time. Sprinkle 1/4 teaspoon salt over the okra and mix. Put aside.
Heat a wide-bottomed pan over medium-high heat and add the oil. Once hot, add half the chopped okra. Sauté the okra, stirring occasionally, for 4-5 minutes or until the slime is gone and the okra starts to turn brown and brown. I like to sprinkle a little more salt on the okra here. Remove the okra from the pan with a slotted spoon and set aside. Repeat with the rest of the batch. Remove pan from heat and wipe down if necessary to remove excess seeds.
Heat another 2 tablespoons oil over high heat and add the onions. Sauté until onions are browned, about 10 minutes. If the onions stick to the bottom of the pan, deglaze with a tablespoon or two of water. Add the garlic and ginger, if using, and sauté for 30 seconds. Add the diced tomatoes and cook until tomatoes are soft, about 3 minutes. Add the remaining 3/4 teaspoons of salt, cumin, and powdered spices (coriander, cumin, turmeric, and red chili). The oil should start to separate from the masala or curry base. Add the fried okra and green chili. Fry for 2 minutes. Taste and adjust the salt.
Reduce the heat and let the okra simmer for a few minutes, stirring occasionally. Garnish with coriander and a squeeze of lemon, if you like. This dry curry is usually served with roti, naan, or other bread, but can also be eaten as a side dish with rice.
No comments:
Post a Comment