Bhindi Masala – Okra Bell Pepper Stir-Fry Everyday Recipes Main Course Rupali Agarwal September 15, 2019 Share6TweetPin39YumWhatsApp45 SharesJump to Recipe Print Recipe 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 roundelsRusset/Idaho Potatoes: 1 medium/150gms, diced smallColored Bell peppers : ½ of each color/50 gms eachGreen Chilies: 2-3 slit into halves (adjust as per spice level) Cilantro: handful/15 gms, chopped Spices: Mustard oil/Avocado/Olive oil: 2 tbsAsafoetida/Hing: 1/8 tspCarom seeds/Ajwain: 1 tspSalt/Namak: 1 tspTurmeric Powder/Haldi: 1 tspRed Chili Powder/Cayenne Pepper: ½ tsp (adjust as per spice level)Coriander powder/ Dhaniya powder: 1 tbsGaram Masala: ½ tspDry 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: Chana Saag – Chickpea and Spinach CurryAloo Shimla Mirch – Bell Pepper Potatoes Stir-FryPalak Dal – Spinach Lentil SoupMatar PaneerCucumber Raita – Greek Yogurt with CucumberAvocado ChapatiPerfect Steamed Rice Recipe 5 from 1 vote Print Bhindi Masala – Okra Bell Pepper Stir Fry Prep Time 15 mins Cook Time 20 mins Total Time 35 mins 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. Course: Main Course Cuisine: Indian Keyword: Bhindi Masala, Okra Bell Pepper Stir Fry, Okra Stir Fry, Shimla-Mirch Servings: 4 people Calories: 153 kcal Author: Rupali Agarwal Ingredients 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 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 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. Recipe Notes 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. Nutrition Facts Bhindi Masala – Okra Bell Pepper Stir Fry Amount Per Serving Calories 153 Calories from Fat 63 % Daily Value* Fat 7g11%Sodium 607mg26%Potassium 626mg18%Carbohydrates 19g6%Fiber 6g25%Sugar 3g3%Protein 4g8% Vitamin A 2365IU47%Vitamin C 81.8mg99%Calcium 115mg12%Iron 2.6mg14% * Percent Daily Values are based on a 2000 calorie diet.