Bhindi Masala Fry – With Step by Step Pictures and Instructions are given here.
Bhindi Masala Fry is a simple North Indian side dish for Chapati, Roti and Plain Rice. This recipe is prepared using chopped Bhindi / Lady’s Finger, Onions, Tomatoes and some spice powders. Lady’s Finger is one of the healthiest vegetables that are available in the markets. You can make this Bhindi Masala fry for your kids’ lunch box as well.
Bhindi / Lady’s Finger is one of my favourite veggies. Usually, I prefer making Bhindi / Lady’s Finger fry often at our home. I always wanted to try something different out of Lady’s Finger since I am fond of lady’s fingers. Hence came out with this spicy Bhindi Masala Fry. This Bhindi Masala Fry is a simple side dish recipe that tastes delicious. I haven’t added coconut and tamarind pulp in this recipe, but you can add them if you want. Steps to add tamarind pulp and grated coconut are given in the Quick Tips section of the blog. Try this yummy Bhindi Masala Fry recipe and let me know how it turns out for you.
You may love my other Side Dish Recipes. Check here for recipes.
- Preparation Time : 10 Mins
- Cooking Time : 25 Mins
- Total : 35 Mins
- Servings : 3 – 4 Persons
- Course : Side Dish
- Cuisine : Indian
INGREDIENTS FOR MAKING BHINDI MASALA FRY
- 1/2 kg Bhindi / Lady’s Finger
- 2 large Onions (Finely chopped)
- 2 medium sized Tomatoes (Finely chopped)
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- 1 tbsp Chilli Powder
- 1 1/2 tbsp Coriander Powder
- 1/4 tsp Mustard Seeds
- Oil for Cooking
- 1 sprig Curry Leaves
STEPS FOR MAKING BHINDI MASALA FRY
Heat 2 tbsp oil in the pan. Add chopped Lady’s Finger and fry them on the medium flame until the stickiness goes from them.
Once it fried well, transfer the bhindi to the plate and keep it aside.
Next, heat 2 tbsp of oil in the pan. Add mustard seeds. Once it crackled, add urad dal and saute until it turns light golden brown. Then add curry leaves and saute them for few seconds.
Then add chopped onions. Saute them until they turn translucent.
Next, add chopped tomatoes. Saute them until the tomatoes turn mushy.
Then add spice powders. Saute them until the raw smell goes off.
Next, add 1/4 cup of water. Bring it to boil. Season it with the required amount of salt.
Then add fried Bhindi / Lady’s Finger. Gently mix them.
Next, close the pan and allow the bhindi to settle the flavours in. Let the stove be on low flame.
Open the lid. Give it a quick mix.
Appetizing Bhindi Masala fry is ready to serve hot.
- To make this with grated coconut: Blend 1/2 cup of the grated coconut with dried red chillies and add them at the time of adding water to this recipe.
- Boil it until the right consistency comes. You can either make it gravy or semi-gravy form.
- To add tamarind pulp: Soak a small lemon sized tamarind and extract the pulp. Add the pulp instead of water.
- Adjust the sourness by adding water according to your taste.
- Boil them until the oil separates from the gravy.