Step by step recipe of bhindi Pakistani with photos of each step.
Bhindi is also known as Okra and lady finger, is a delicious vegetable. It’s high in fiber and the slimy stuff in it is good for joints and knees lubrication. Many people dislike this vegetable because of its slimy, sticky gravies.
So making good bhindi masala is about how to make non-slimy lady finger (bhindi). So they are various methods like blanching bhindi or frying or soaking in vinegar. So the simple and easy trick is to cook bhindi in an empty skillet without oil or anything and adding it to the dry gravy in the end.
You may like my other vegetable recipes.
How to make Bhindi Recipe Pakistani
A quick bhindi recipe for lunch or side dish that tastes homely and yummy.
- 500 gram Lady Finger (bhindi)
- 1/3 cup oil (teel)
- 1/2 tablespoon garlic paste (lahsan)
- 1/2 tablespoon ginger paste (adrak)
- 1 tablespoon green chili paste (hari mirch)
- 1 tablespoon coriander powder (sookha dhanya)
- 1/2 teaspoon whole cumin (zeera)
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon whole fenugreek optional
- 200 grams or 2 medium onions , chopped
- 200 grams or 3 medium tomatoes , chopped
- 1 tablespoon Tamarind pulp
- 3-4 small jalapeno pepper for garnish
Wash and dry lady finger on a towel. Chop off the end and cut the lady finger in small pieces.
Cook lady finger in a pot on medium heat without oil with constant stirring so the sticky threads burns for 10 minutes.
While lady finger cooks, in another pot, take oil and fry garlic, cumin and fenugreek. Then add turmeric, coriander powder, green chili and ginger paste. Mix well and simmer for 1 minute.
Add onion and fry until soft. Then add tomatoes and cover. Cook till gravy is dry and oil separates.
Add lady finger in the onion tomato gravy and mix well. And cook for 5 minutes without covering the lid.
Yummy Lady finger, Okra (bhindi ) is ready.
Step by step recipe of Bhindi Masala Pakistani
Lady finger should be absolutely dry before cutting, if not the slim liquid will make chopping messy. So first wash and dry lady finger on a towel, and air dry further for few minutes.
Chop the bhindi as shown in photographs.
Put chopped lady finger in a pot and cook it without oil with constant stirring on medium heat.
The sticky thread visible in pic will burn and we will have half done lady finger which not at all slimy or sticky. Set aside.
In same pot, fry garlic, cumin and fenugreek in a pan, add all remaining spices.
Give it a stir and fry for 60 secs.
Add onions and cook until soft as shown in picture.
Add tomatoes (I used homemade pureed tomatoes, you can used chopped too), cover and cook until tomatoes are soft and cooked.
Add tamarind pulp. Cover and cook till liquid dries.
Add half cooked lady finger in gravy and cook until soft and fully done. Garnish with green chili slices and serve with Green chutney.
How do you tackle this sticky but highly nutritious vegetable? Please share your views in comments, we would love to read.