Bhindi Masala – Okra Subji

Do you dislike Okra? Maybe you need to try this Indian Gujarati style Bhinda nu Shaak.

Okra known as Bhinda or Bhindi was not a favorite of mine too. But as an adult I enjoy it and miss making it on regular basis.

This Okra dish is made with simple ingredients like potatoes, onions, garlic and ginger and spices that are easily available at home.

People are scared to cook Okra because of the sliminess. Yes, if its not cooked properly then sliminess spoils the dish and taste.

Some simple steps to keep in mind while making Bhinda nu Shaak.

I usually prep vegetables in advance so I can cook them quickly. With Okra that’s beneficial as I wash them, pat dry them on a dish towel and then chop it up and leave it overnight. If I cannot leave it overnight, then I would usually do it as soon as I wake up and let it dry for 2 hours on counter before making it for lunch. It works out perfectly every time.

Once its air dries, the sliminess reduces while cooking. Adding lemon juice also cuts the sliminess and making sure there is no water in this dish. Make sure to use enough oil, Okra loves oil and let it crisp up. I also love making Okra in the oven. It comes out so crispy.

I love to pair it up with Gujarati Kadhi, Rice and Rotli. Its best meal followed by a nap.

I have another Okra dish that is also so delicious, its crispy as if you are eating chips. Check out Kurkuri Bhindi, if you would like.

Print Recipe

Bhindi Masala

This Bhindi or Okra subji is so simple and easy. It is crispy and tender at the same time made with garlic, ginger, onions and potatoes with spices.

Prep Time12 minutes mins

Cook Time20 minutes mins

Course: dinner, Lunch, Side Dish

Cuisine: Indian

Keyword: bhinda, bhindi, crispy, okra, shaak, spices, subji, vegetarian

Author: Devangi Raval

Ingredients

• 250 grams Okra
• 1 medium red onion
• 2 medium potatoes
• 2 -3 cloves garlic grated
• 1- inch piece ginger grated
• 3 tbsp oil neutral
• 1/8 tsp asafetida
• 1 tsp cumin seeds
• Salt to taste
• 2 tsp cumin-coriander powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 1 tsp lemon juice
• Cilantro to garnish

Instructions

• Wash, dry and chop up Okra few hours before making this dish.
• Pre-heat a pan on medium heat. Once the pan is hot, add oil, followed by cumin seeds. Add asafetida and add garlic, ginger, and onions. Sauté for few seconds and add potatoes and Okra too.
• Let it sauté for about 7-10 minutes until everything is cooked and Okra looks crispy. You can add little bit more oil if its sticking to the pan.
• Add all the spices and salt and stir to mix.
• Cook for few minutes and turn off the heat. Add lemon juice and garnish it with chopped cilantro.

XO, Devangi