Dhaba style Spicy Okra | Bhindi Masala Curry | How to make Dhaba Style Bhindi Masala
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Dhaba style Spicy Okra | Bhindi Masala Curry | How to make Dhaba Style Bhindi Masala| Bendakaya Masala Curry| Bendakayya | Punjabi Bhindi Masala - This Dhaba Style Bhindi Masala is a simple, spicy Curry and even bachelors and busy office-goers can make it quickly. This recipe has step-by-step images and a video link too.
Do not think that it is some new invention. It is a simple but tasty Curry and tastes a bit like the Oil Brinjal Curry that Telugus make.
The Punjabi-style Okra Masala Curry can be done in mere three steps. The Curry is simple to make, but if you understand the steps well, the Curry will not be so routine and will be liked by everyone.
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Tips
Okra :
• Ladies’ Fingers or Okra should be tender for the Curry to be tasty.
• If you cut Okra into one-and-a-half-inch pieces, then the piece won’t shrink too much after cooking.
• If you put Bhindi in Oil and fry on high flame until they turn golden, then they will lose their stickiness.
• There has to be adequate Oil for this Curry to be tasty.
Some tips for perfect Okra Masala:
• The spices should fry nicely, and the Oil should rise to the surface. Only then you get a good colour and aroma.
• All the ingredients should be fried until Oil separates.
• Never add Water to the Curry. Everything should get cooked in Oil only. If it seems absolutely necessary, then add 1 tbsp of Water when you fry the spices.
• Add Tomato Paste in the spices and fry till the Oil rises to the surface. That will give a nice colour.
Dhaba style Spicy Okra | Bhindi Masala Curry | How to make Dhaba Style Bhindi Masala - Recipe Video
Dhaba style Spicy Okra | Bhindi Masala Curry | How to make Dhaba Style Bhindi Masala
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 4
Ingredients
- 250 gms Okra/Ladies Fingers pieces
- 5 tbsps Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1 cup Chopped Onions (Two Onions)
- 1 cup Tomato Paste (Two Tomatoes)
- 1 tsp Ginger Garlic Paste
- 1 Sprig Curry leaves
- 1 tsp Roasted Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 2 pinches Turmeric
- 1 tsp Mirchi Powder
- Salt
Instructions
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Heat 2 tbsp Oil and add Okra pieces and fry till they turn dark. Set aside.
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In the same pan, add 3 tbsp of Oil and roast Cumin and Mustard seeds.
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Add thinly chopped onions and fry till they turn light golden. While the Onions are changing color, add curry leaves.
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When Onions change color, add Ginger Garlic paste, rest of the spices, Salt, Mirchi Powder, Garam masala, Coriander Powder, Cumin Powder, and others and fry till Oil separates.
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Add Tomato paste and cook until oil separates.
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After the Oil rises to the surface, add the Bhindi pieces and let it cook for 3-4 minutes. Remove from fire when Oil separates.
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This Bhindi Masala Curry goes well with Rice and Rotis.
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