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Bhindi Masala Recipe | How To Make Bhindi Masala with Step by Step Pictures | Lunch Box Series : LBS#64

Cuisine Punjab
Author Srivalli

Ingredients

  • 250 gms Lady's Finger / Okra / Bhindi

For the Spice Mix

  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • A pinch Turmeric Powder
  • Salt to taste
  • 1/2 tsp Amchur Powder / Dry Mango Powder
  • 3/4 tsp Anardana / Pomegranate Seeds Powder
  • 1/2 tsp Cumin Powder / Jeera Powder
  • 1 tsp Cooking Oil

Instructions

How to make Bhindi Masala

  • Clean and wipe the Bhindi dry. Trim the crown and tips. Chop them into long pieces and make a deep slit in the middle. Keep aside. I was told these are normally tied with threads to have the masala intact.
  • In bowl, take all the masalas and mix well with cooking oil. Stuff this masala into the Bhendi pieces. After a point I was really tired of stuffing into the small pieces, so if you stuffed most of them, you can sprinkle the rest on the top or roughly mix the bhindi with the masalas.
  • Heat a non pan or kadai with cooking oil. Add the stuffed Bhindi and add another tsp of oil if required. Cover with lid and simmer for 5 mins or till the bindi is cooked.
  • It takes about 10 mins or so to get done.
  • Serve with rotis or jeera rice and dal.

Notes

Best to select tender Bhindis as they will get cooked faster.
If you have the Anardana seeds, then slightly dry roast and make a fine powder. Fine powder may not be possible. But not real coarse. Store in air tight container.
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