Bhindi Masala Recipe Malayalam – A Step-by-Step Cooking Guide
Bhindi Masala, or Okra Stir Fry, is a popular North Indian dish that has made its way into kitchens all over the world, including Kerala. This dish, made with fresh okra, spices, and sautéed onions, is a perfect accompaniment to rotis or rice. In this article, we will walk you through a detailed, step-by-step guide to making Bhindi Masala in Malayalam. Whether you’re new to cooking or a seasoned chef, this recipe is simple and delicious.
What is Bhindi Masala?
Bhindi Masala (ഭിന്ദി മസാല) is a flavorful and spicy vegetable curry made from okra (ladyfinger) cooked with a blend of aromatic Indian spices. The okra, once cooked perfectly, becomes tender yet retains its unique texture. The dish is famous for its balance of savory, tangy, and mildly spicy flavors.
In Kerala, the dish is often enjoyed with rice or paratha. The combination of onion, tomatoes, and a mix of spices gives Bhindi Masala a distinct taste. With this easy-to-follow recipe, you’ll master the art of making Bhindi Masala in Malayalam!
Ingredients for Bhindi Masala
Before we begin, ensure you have the following ingredients:
- Bhindi (Okra) – 500 grams, cut into 1-inch pieces
- Onion – 1 large, finely chopped
- Tomato – 2 medium, finely chopped
- Ginger-garlic paste – 1 teaspoon
- Green chilies – 2, slit
- Turmeric powder – ½ teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Mustard seeds – ½ teaspoon
- Salt – to taste
- Oil – 2 tablespoons (preferably mustard or vegetable oil)
- Fresh coriander leaves – for garnish
Bhindi Masala Recipe Malayalam – Step by Step
Now that you have the ingredients ready, follow this simple process to make the most delicious Bhindi Masala.
repare the Bhindi (Okra)
- Wash the bhindi thoroughly. Pat them dry with a clean kitchen towel. It’s important to dry the okra well because excess moisture can cause the bhindi to become slimy while cooking.
- Cut the okra into 1-inch pieces, making sure they are evenly sized.
Sauté the Bhindi
- Heat 1 tablespoon of oil in a pan or kadhai over medium heat.
- Once the oil is hot, add the chopped bhindi and stir-fry them for about 8-10 minutes until they are cooked and slightly crispy.
- Keep stirring occasionally to ensure the bhindi cooks evenly. Once done, remove the bhindi from the pan and set it aside.
Prepare the Masala Base
- In the same pan, add another tablespoon of oil. Once the oil is hot, add cumin seeds and mustard seeds. Let them splutter for a few seconds.
- Add the finely chopped onions and sauté them until golden brown. This will take about 5-6 minutes.
- Add the ginger-garlic paste and green chilies, and sauté for another 2 minutes, ensuring the raw smell of ginger and garlic disappears.
- Now, add the chopped tomatoes and cook until they soften and turn into a thick paste.
Add Spices and Combine
- Once the tomato mixture is ready, add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala until the oil begins to separate from the mixture.
- Add the sautéed bhindi back into the pan. Stir gently to combine the bhindi with the masala. Cook for another 5 minutes on medium heat, allowing the flavors to blend well.
- Add garam masala and stir it into the bhindi. Cook for 2 more minutes.
Garnish and Serve
- Finally, garnish the Bhindi Masala with fresh coriander leaves.
- Serve hot with roti, paratha, or steamed rice.
Bhindi Masala Recipe Malayalam – Detailed Instructions
- Dry the Okra: Bhindi masala’s texture is best when the okra is free from moisture. Ensure the okra is completely dry before cutting to prevent sliminess.
- Sautéing the Bhindi: The key to achieving a crispy texture is to sauté the bhindi properly. Do not cover the pan while frying as the moisture will cause the okra to become slimy.
- Spices to Use: The spice blend for this recipe includes turmeric, red chili, coriander, and garam masala. You can adjust the spices according to your preference for mild or spicy heat.
- Cooking the Masala: Allow the tomato and onion mixture to cook thoroughly, so the flavors develop fully before adding the bhindi back into the pan.
Common FAQs About Bhindi Masala Recipe
1. Can I use frozen okra for Bhindi Masala?
Yes, you can use frozen okra if fresh okra is not available. Just thaw it before use and dry it properly to avoid excess moisture.
2. Can I make Bhindi Masala without onions?
While onions add sweetness and texture to the dish, you can skip them if you’re looking for a simpler, lighter version.
3. How can I make Bhindi Masala spicier?
To make the dish spicier, increase the amount of red chili powder or add more green chilies. You can also add a pinch of black pepper for extra heat.
4. How can I avoid slimy bhindi?
The key to avoiding sliminess is to dry the okra thoroughly before cooking and avoid covering the pan while sautéing.
5. Can I use other vegetables in Bhindi Masala?
Yes, you can add other vegetables like potatoes or cauliflower to enhance the flavor and make it a mixed vegetable masala.
Bhindi Masala is a delightful and easy-to-make vegetarian dish that brings the authentic taste of Indian spices into your kitchen. Whether you’re cooking for your family or guests, this dish will surely be a crowd-pleaser. The combination of crispy okra, sautéed onions, tomatoes, and spices creates a rich flavor profile that pairs beautifully with rice or flatbreads.
By following the detailed, step-by-step instructions, you’ll be able to make Bhindi Masala at home with ease. Enjoy this classic dish and impress everyone with your cooking skills!
This recipe is not only delicious but also easy to make with ingredients that are commonly found in any kitchen. Try it today and enjoy the authentic taste of Bhindi Masala!