Pakistani cuisine is known for its diversity of foods, from delicious meat dishes like chicken karahi and rice dishes like Pakistani Pilao to desserts like Pakistani Jalebi, Gulab Jamun, and Gol Gappay et Cetra. Pakistani cuisine also has lots of varieties in vegetable dishes. The beauty of this cuisine is that it can fulfill the demands of different kinds of masses. Whether you like desi spicy food or continental food, this cuisine is enough to give you pleasure-time with fantastic dishes. The Pakistani Bhindi Masala Recipe is just such a recipe. Having standards of Pakistani cuisine in mind, I will provide you with the most authentic and unique recipe for Bhindi Masala. I hope that you’ll never forget this recipe once you try it.
What Is Bhindi:
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Bhindi, or okra as it’s more commonly known in English, is a highly nutritious vegetable high in fibre and, as a bonus, low in calories. Okra contains 3.2g of fibre per 100g, contained in just 33 calories.
Bhindi is one of those recipes that may be prepared in various ways. It’s usually made with onions and tomatoes cooked down into a jammy masala, but it can also be left long and in its original lady-finger shape.
My mother used to make it in the ‘Bhuna’ manner, which means it was dry, spicy, and the onions and tomatoes were broken down into the curry. The onions and tomatoes are more prominent in this Bhindi recipe, and the okra is sliced into little discs. Today, I’m sharing it the way I prefer it – with a tonne of onions and tomatoes.
Preparing Bhindi For Bhindi Masala Recipe:
Before being used in the curry, the Bhindi needs to be prepared. As seen in the first steps of the recipe below, you’ll need to fry it first.
What is the purpose of frying the Bhindi? The main reason is that it helps to eliminate the slimy feel of the okra, which many people dislike. I also find that it keeps its shape better than melting in with tomatoes and onions.
Is it necessary to fry the Bhindi? You don’t have to, after all. I’ll admit that I’ve steamed rather than fried my Bhindi on lazy days, and it’s worked out perfectly. There’s been a slimier texture, but I’m okay with it. You have my blessings if you’re lazy and can handle it.
With what can you serve Bhindi?
Both rice and chapatti work nicely with this meal. I usually serve it as a side dish with red meat curry, but my mother would make it the star of the show on its own. I propose Chicken Bhuna, Aloo Gosht, or Chicken Dopiaza if you want to serve it with curry.
Here are a few Easy Cooking Tips for Bhindi:
Instead of white onions, I strongly suggest using red onions. Instead of coriander, garnish with green chillies and lemon to make the Bhindi stand out! This is entirely optional, but I believe it provides a sweetness that balances out the tanginess of the tomatoes and the texture of the Bhindi.
Also, if not appropriately prepared, Bhindi is likely to be slippery and nasty. This is due to a material called mucilage,’ which gives it a slimy texture. When mucilage comes into touch with moisture, it appears to expand. Some people may prefer this texture, but continue reading if you want to avoid it.
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- Before using the Bhindi in this dish, make sure it is dry. Completely clean and dry with a tissue or towel.
- Step 2: Don’t scrimp on the frying! Allow the okra to crisp up; you’ll be able to see the crispiness form and know you’re doing it right when you see it.
- Treat the frying of the onions for the masala as a labour of love, allowing the onions to wilt and caramelise. Allow them to caramelise evenly, frequently stirring to avoid burning. Because of how prominent the onions are in this dish, I would say that this is one of the essential parts of the process.
- Finally, before the Bhindi enters the kitchen, make sure you get top quality, fresh Bhindi. It should be firm, have an excellent healthy gloss, and be free of holes and soft patches. In my opinion, fresh vegetables always win out over frozen, and this is no exception.
There are a few modifications you can make to this recipe:
- If you want to go all out, here are some add-ons to make this Bhindi suit your needs.
- Do you want something with a little more bite? Around the same time as you add the okra to the masala, add some tamarind to the dish.
- If you want to go all out, here are some add-ons to make this Bhindi suit your needs.
- Do you want something with a little more bite? Around the same time as you add the okra to the masala, add some tamarind to the dish.
Is it Possible to Make this Recipe with Frozen Bhindi?
I understand that fresh Bhindi isn’t always easy to come by, especially if you live in a region with few Asian markets. If this is the case, use fresh Bhindi instead of frozen. It won’t change the amounts of anything in the recipe.
Is it possible to freeze Bhindi once it has been cooked?
It’s not the ideal curry to store, in my opinion, because the okra bits can crack and become limp when frozen. It is, nevertheless, still possible!
Bhindi, or okra as it's more commonly known in English, is a highly nutritious vegetable high in fibre and, as a bonus, low in calories. Okra contains 3.2g of fibre per 100g, contained in just 33 calories.Pakistani Bhindi Masala Recipe
Ingredients
Directions
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