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.
Idea of cooking Bhindi Masala with Shimla Mirch
I had Okra Bell Pepper Stir Fry for the very first time at a friend’s place. Before that, I never had okra in combination with other vegetables, especially in a stir fry version. I really liked combination of Bhindi Shimla Mirch. On internet, you won’t find a recipe called Bhindi Shimla Mirch or Okra Bell Pepper Stir Fry . So that’s why I wanted to try this at home and then share with everyone via my blog.
Making Bhindi Masala on a Busy Weeknight
Washing, drying and chopping bhindi is a more time-consuming job than cooking it. To reduce my effort and time during the weeknights, I prepare the vegetables during the weekends. I basically chop and store in a dry container in refrigerator. It stays good for two to three days. Thus, try to make it in the first half of the week. During the weeknights, I can make this recipe in under 30 mins while doing some other kitchen chores also. You can have it with chapati (roti), parathas or even rice with a side of raita (yogurt). For kids’ lunches, I pack these as wraps by putting bhindi on a paratha and making a role. This makes it very convenient for them to eat.
Tips and Tricks of Making Perfect Crisp Bhindi Masala
Even though bhindi (Okra) 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 slimy.
- A good way to cut down the slime is to roast bhindi for 10 to 15 minutes in an oven 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.
Lastly, bhindi masala tastes best when cooked in mustard oil.
Bhindi Masala Ingredients
Produce:
- Fresh Okra: 1 lb /450 gms, chopped in ½ inch roundels
- Russet/Idaho Potatoes: 1 medium/150gms, diced small
- Colored Bell peppers : ½ of each color/50 gms each
- Green Chilies: 2-3 slit into halves (adjust as per spice level)
- Cilantro: handful/15 gms, chopped
Spices:
- Mustard oil/Avocado/Olive oil: 2 tbs
- Asafoetida/Hing: 1/8 tsp
- Carom seeds/Ajwain: 1 tsp
- Salt/Namak: 1 tsp
- Turmeric Powder/Haldi: 1 tsp
- Red Chili Powder/Cayenne Pepper: ½ tsp (adjust as per spice level)
- Coriander powder/ Dhaniya powder: 1 tbs
- Garam Masala: ½ tsp
- Dry Mango Powder/Amchur: 1 tbs
Bhindi Masala Method (Stove Top):
- 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 and potatoes 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.
“For pleasure has no relish unless we share it.”
― Virginia Woolf, The Common Reader
If you like the post, please show your support by sharing it with others via your social media accounts or other venues. If more people visit our blog, we can bring more content to you faster.
Other Everyday Recipes on Enhance Your Palate:
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.
- 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
- 2 tbsp Mustard oil or avocado/olive oil
- 1/8 tsp Asafetida Hing
- 1 tsp Carom seeds Ajwain
- 1 tsp Salt Namak
- 1 tsp Turmeric powder Haldi
- 1/2 tsp Red chili powder Laal mirch – adjust as per spice level
- 1 tbsp Coriander powder Dhaniya powder
- 1/2 tsp Garam masala
- 1 tbsp Dry mango powder Amchur
-
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.
Tips and Tricks of Making Perfect Crisp Bhindi Masala
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.