Bhindi Masala - Okra Bell Pepper Stir Fry

Name: Bhindi Masala - Okra Bell Pepper Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 lb okra; 150 gm potatoes; 150 gm Colored Bellpeppers; 5 gm Green Chilies:; 15 gm Cilantro: handful; 2 tablespoon mustard oil; ⅛ teaspoon asafetida; 1 teaspoon carom seeds; 1 teaspoon salt; 1 teaspoon turmeric powder; ½ teaspoon red chili powder; 1 tablespoon coriander powder; ½ teaspoon garam masala; 1 tablespoon dry mango powder

User Reviews

4.0

12 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 people
Calories
153 kcal
Course
Main Course
Cuisine
Indian

Bhindi Masala - Okra Bell Pepper Stir Fry

Lara Becker

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Enhanced Bhindi Masala recipe with Shimla Mirch, i.e. Okra Bell Pepper Stir Fry, to give it a unique flavor and colorful look. Bhindi (Hindi word for Okra) is like a staple vegetable in Northern India. Most families will cook bhindi for at least one meal during the week. My family also love bhindi, so I try to make it in different ways. This recipe needs very basic ingredients available in most household kitchens.

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Ingredients

Servings

Produce:

1 lb okra chopped in ½ inch roundels
150 gm potatoes Russet/Idaho medium size diced small
150 gm Colored Bellpeppers ½ of each color
5 gm Green Chilies: 2-3 slit into halves - adjust as per spice level
15 gm Cilantro: handful chopped

Spices:

2 tablespoon mustard oil or avocado/olive oil
⅛ teaspoon asafetida Hing
1 teaspoon carom seeds Ajwain
1 teaspoon salt Namak
1 teaspoon turmeric powder Haldi
½ teaspoon red chili powder Laal mirch - adjust as per spice level
1 tablespoon coriander powder Dhaniya powder
½ teaspoon garam masala
1 tablespoon dry mango powder Amchur

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Instructions

Stove Top Method:

Heat wok/kadhai on medium heat and add oil in it. Add asafetida, carom seeds and green chilis. Sauté for few seconds.
Now add chopped okra and diced potatoes give it a good stir.
Keep stiring in between for even cooking.
It will take 15 minutes okra to cook.
Now add diced colored bell peppers.
Add all the spices and mix well.
Garnish with chopped cilantro and enjoy.
The whole dish needs to be cooked on medium heat.

Notes

Even though bhindi is an everyday vegetable, it is a tricky vegetable to cook. It can very easily get slimly and most people do not like the slimy texture. Ideally, cooked bhindi is supposed to be crispy and non-slimy. Below are some important tips to keep in mind for the same:
Wash and dry them nicely with kitchen towel before cutting.
There should not be any water contact after chopping the bhindi. Water will make the bhindi
A good way to cut down the slime is to roast bhindi for 10 to 15 minutes in an over or air fryer before frying.
Add all the spices towards the end when the bhindi is almost cooked. Even if you add the salt in the initial phase, that salt will make them slimy.
Do not use lemon juice, instead use dry mango powder to make it tangy.

Nutrition Information

Show Details

Calories 153kcal (8%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 7g (11%) Sodium 607mg (25%) Potassium 626mg (18%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 2365IU (47%) Vitamin C 81.8mg (91%) Calcium 115mg (12%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 153 kcal

% Daily Value*

Calories	153kcal	8%
Carbohydrates	19g	6%
Protein	4g	8%
Fat	7g	11%
Sodium	607mg	25%
Potassium	626mg	13%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	2365IU	47%
Vitamin C	81.8mg	91%
Calcium	115mg	12%
Iron	2.6mg	14%