Masala Bhindi - Restaurant Style Bhindi Recipe

**Masala Bhindi – Restaurant-Style Bhindi Recipe** 🍽️✨

Masala Bhindi (Spiced Okra) is a delicious, flavorful dish that you often find in restaurants. It’s made with crispy bhindi (okra) coated in a rich, spiced masala gravy. Here’s how you can make it at home!

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### **Ingredients:**
#### *For the Bhindi (Okra)*
- 500g bhindi (okra), washed and dried completely
- 2 tbsp oil
- ½ tsp salt
- ½ tsp turmeric powder

#### *For the Masala*
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, finely chopped
- 1 green chili, chopped (optional)
- 1 tsp coriander powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- ½ tsp amchur (dry mango powder) or 1 tbsp lemon juice
- Salt to taste
- Fresh coriander leaves for garnish

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### **Instructions:**

#### *Step 1: Preparing the Bhindi*
1. Wash the bhindi (okra) and dry it completely with a kitchen towel.
2. Cut it into 1–1.5 inch pieces.
3. Heat 2 tbsp oil in a pan, add the bhindi, sprinkle salt and turmeric, and sauté on medium heat for **8-10 minutes** until it becomes slightly crispy and golden.
4. Remove from the pan and set aside.

#### *Step 2: Making the Masala*
1. In the same pan, heat 2 tbsp oil and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Add chopped tomatoes and green chili. Cook until the tomatoes turn soft and mushy.
5. Add coriander powder, red chili powder, turmeric, and salt. Mix well and cook until the oil separates from the masala.

#### *Step 3: Mixing the Bhindi with Masala*
1. Add the sautéed bhindi to the masala and mix gently so that the bhindi is well-coated.
2. Sprinkle garam masala and amchur powder (or lemon juice) for a tangy flavor.
3. Cover and cook for another **5 minutes** on low heat.

#### *Step 4: Serving*
- Garnish with fresh coriander leaves.
- Serve hot with **naan, roti, or jeera rice**.

🔥 **Pro Tips:**
✔ Always dry bhindi completely before cutting to avoid stickiness.
✔ Cook bhindi separately first to keep it from becoming slimy.
✔ Adding amchur (dry mango powder) or lemon juice enhances the taste and reduces slime.

Would you like a side dish recommendation to go with this? 😍