Bhindi Masala

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Bhindi & Other Ingredients

   First, wash the 300g bhindi thoroughly under running water. Lay them out on paper towels and pat them completely dry; this is very important to prevent sliminess. Once dry, use a sharp knife on a cutting board to trim off the top and bottom ends of each bhindi, then cut the bhindi into 1.5 cm thick rounds. Keep your kadhai/wok, measuring spoons, and all chopped ingredients ready.

2. 02

   Sauté Bhindi (First Round)

   Place your kadhai/wok on the stove and turn the heat to medium. Add 2 tablespoons of cooking oil to the kadhai. Once the oil looks shimmery (about 1 minute), add all the cut bhindi rounds. Stir gently with a slotted spoon to coat them in oil.

3. 03

   Cook Bhindi to Remove Slime

   Continue to cook the bhindi on medium heat, stirring every 2-3 minutes. You will notice a sticky, slimy texture at first. Keep cooking for about 8-10 minutes, or until the sliminess disappears and the bhindi pieces look slightly shrunken and a little crisp at the edges. Remove the cooked bhindi from the kadhai with a slotted spoon and set aside in a mixing bowl.

4. 04

   Temper Spices

   Add the remaining 1 tablespoon of cooking oil to the same kadhai. Turn the heat to medium-low. Once the oil is warm (about 30 seconds), add 1/2 tsp cumin seeds. Let them splutter and turn light brown, which should take about 30-45 seconds. They will smell toasty.

5. 05

   Sauté Onion & Green Chilli

   Immediately add the 1 medium finely chopped onion and the 1 slit green chilli to the kadhai. Increase the heat to medium. Cook, stirring frequently, for about 5-7 minutes, until the onions turn translucent and light golden brown at the edges. They will smell sweet and fragrant.

6. 06

   Add Tomato & Dry Spices

   Add the 1 medium finely chopped tomato to the kadhai. Stir well. Then, add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp coriander powder, and 1 tsp salt. Mix everything thoroughly with the slotted spoon.

7. 07

   Cook Masala

   Cook the tomato and spice mixture on medium-low heat for about 5-7 minutes. Stir occasionally. The mixture will thicken, and the oil will start to separate from the sides of the masala, indicating it's well-cooked. It will smell rich and spicy.

8. 08

   Combine Bhindi & Finish

   Add the pre-cooked bhindi back into the kadhai with the masala. Gently mix everything together, ensuring the bhindi is well coated with the spices. Add 1/2 tsp amchur powder and stir one last time.

9. 09

   Final Simmer

   Cover the kadhai with a lid and reduce the heat to low. Let it cook for another 3-5 minutes. This allows the bhindi to absorb all the flavors. The bhindi should be tender but still hold its shape. Turn off the heat and serve hot.