PAKISTANI BHINDI MASALA RECIPE
This is a simple everyday Pakistani style bhindi recipe and it will be the tastiest bhindi masala you will ever eat. Make a non-sticky, delicious bhindi masala in less than 30 minutes from scratch. Many people dislike bhindi because of its slimy, sticky gravy. Bhindi also known as Okra and Ladybug is a delicious vegetable.
A dry Pakistani bhindi recipe with lots of piyaz (chopped onions), tomatoes and Indian spices is called Bhindi masala or Okra masala. Bhindi masala is a staple food in most Pakistani households due to its amazing benefits. It has high fiber content and the mucilaginous substances contained in it are actually good for lubricating the joints and knees.
NGREDIENTS FOR MAKING PAKISTANI BHINDI MASALA RECIPE
- The secret to the bhindi recipe is that it does not become slimy. Here are two favorites.
- Frying okra: This method is widely used, where you fry the okra in oil until half. Obviously, this method makes okra very greasy and unhealthy.
- Dry Roasting Okra: An easy and healthy method is to cook the bhindi in an empty pan or pan without oil until halfway through. Finally, add it to the dry sauce. This is the method I used in this bhindi recipe.
- Okra: Choose okra carefully. Indian Spices: Most spices like turmeric, coriander and cumin are commonly available. Fenugreek seeds aid digestion, which is optional.
- Onion: Most people prefer a lot of onion in bhindi masala, but you can use less if you want.
- Tomatoes: You can replace the tomatoes with tomato puree or puree. I do it all the time.
- Ginger, garlic and green chillies: Use chopped garlic which turns golden easily during tempering. If you use freshly ground ginger and chili, the flavor will be enhanced.
- Tamarind: This ingredient adds a bit of acidity to the bhindi masala. Sometimes replace it with mile chutney or another tamarind-based sauce like BBQ sauce. If using a sauce or chutney, omit the sugar.
- Sugar: A very small addition of sugar helps to improve the taste of vegetables.
- Oils or Fats: Use any neutral cooking oil.
TIPS FOR MAKING PAKISTANI BHINDI MASALA RECIPE
Cut the bhindi if the bhindi is hard and stringy to cut. Just dispose of it. This is important because a few pieces of stringy bhindi when mixed with good bhindi completely spoil the texture and stringy bhindi is not even chewable. Small bhindi is less fibrous and tastes best.
Put the chopped bhindi and ½ teaspoon of salt in a saucepan and cook without oil, stirring constantly on a medium flame.
The sticky thread visible in the picture will burn off and we will have Okra/bhindi blank which is neither slimy nor sticky. Set aside and use as needed in any bhindi recipe. Stir and fry for another few seconds. Add onion and cook until soft.
Add the tomatoes, use homemade strained tomatoes, you can use chopped ones, turn and cook the tomato-onion sauce until all the water evaporates and the oil separates from the pan wall. This step is important because bhunna is key to Pakistani cuisine.
Add the roasted and half-cooked bhindi/okra to the tomato sauce and cook until soft and completely done. Add the tamarind pulp and ½ teaspoon sugar. Do a taste test and add more than ½ tablespoon tamarind pulp if needed. Make it chapatti.
HOW TO PREPARE PAKISTANI BHINDI MASALA RECIPE
Bhindi also requires some preparation before it is actually used in curries. You will need to fry it beforehand as shown in the first steps in the recipe below.
The primary reason is that it helps remove the slimy texture of the okra, which many people find bothersome because it holds its shape better, unlike melting with tomatoes and onions.
It is strongly recommended to use red onion instead of white onion. This is completely optional, but the color looks fantastic and adds a sweetness that complements the tomato flavor and texture of the bhindi. Garnish with some green chillies and lemon instead of coriander to really make the bhindi stand out!
Also – bhindi tends to be gross and slimy if not prepared properly. This is due to the contained substance called “slime”, which gives it a slimy character. The slime seems to expand on its own when it comes in contact with moisture. Some may actually like this kind of texture, but if you want to avoid it, read on. Let the okra crisp, you’ll see the crunch start to form and you’ll know you did it right.
