That said, it’s easy, it’s versatile, and it’s not so bad if you can get rid of some of the sliminess of okra (see tips below on how to get rid of the sliminess of okra).
A basic tip I have for cooking with bhindi is to keep the spices simple. Bhindi has a pretty great natural flavour and if you add too much of anything else to it, that ruins it. I don’t even add onions to my bhindi masala although I don’t necessarily think onions will spoil the flavour of the okra.
If I am making a dish with bhindi, I make sure the pulusu / kuzhambu is an attractive one so I paired this with the methi keerai mor kuzhambu from Cooking with Pedatha. Yum!
Bhindi Masala-Bhindi Masala Recipe-Okra Masala
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients for Bhindi Masala:
12 of bhindi (okra, vendakkai)
1 tbsp of oil
1/4 tsp of black mustard seeds
1/2 tsp of split urad dal (ulutham paruppu)
1 tsp of channa dal (kadala paruppu)
1 tsp of red chilli powder (adjust to taste)
1/4 tsp of turmeric powder
1 tsp of ginger garlic paste (optional)
1/2 tsp of cumin powder (jeera powder)
A pinch of hing (asafoetida, perungaayam)
A few curry leaves
Salt to taste
How to Make Bhindi Masala:
1. Wash and prep the okra for cooking – see tips below on how to remove slime from okra.
2. Heat the oil and add the mustard seeds and the urad dal and channa dal. When the mustard starts to pop and the dals turn golden brown, add the okra pieces. Still well until the oil coats the okra pieces.
3. Add the turmeric, hing, chilli powder, ginger garlic paste, curry leaves, and jeera powder. Mix well and stir-fry on medium-high heat until the okra gets cooked soft. This will take about 5 mins. If the okra starts to burn, sprinkle some water very sparingly, and continue to stir and fry.
4. Add salt, mix well, and remove from fire. Serve hot with rice and some pulusu / kozhambu.
Pro tip: How to get rid of the slime (stickiness) of okra?
There are a few things to keep in mind.
– First is the preparation of okra before cooking. Wash the okra and pat dry completely with a dry kitchen towel or paper napkins. Let them sit for a while and lose all moisture outside before you cut in. Slice into thin pieces, as think as you can go.
– If you are frying it, then that takes care of the slime. If you are making a gravy or sabzi with bhindi, make sure the heat is turned on higher than normal and you cook by stirring the okra constantly.
– Adding besan or plain flour or corn flour also absorbs the stickiness quite a bit.
Does anyone have additional tips for removing slime from okra / bhindi?