Head Over Coin

Indian recipes and culinary adventures

Kya Baat Hai! Chatpata Bihari Bhindi Masala – A Taste of Home!

|

Chef Curry Do’pyaza

Kya Baat Hai! Chatpata Bihari Bhindi Masala – A Taste of Home!

Namaste and Pranam to all my lovely readers! Chef Curry Do’pyaza here, back with another lip-smacking recipe straight from the heart of India. Today, we’re diving into the vibrant flavors of Bihar with a dish that’s close to my heart: Bihari Bhindi Masala!

This dish is more than just food; it’s a warm hug on a plate. In Bihar, you’ll find Bhindi Masala gracing tables during family gatherings, small pujas, and even the festive season of Chhath Puja. It’s a simple yet satisfying dish that brings people together. The monsoon season, with its abundance of fresh bhindi, is the perfect time to savor this delightful preparation.

A Little Trip Down Memory Lane

Bihari cuisine, though often overshadowed, is a treasure trove of rustic, flavorful dishes. Bhindi Masala, in its Bihari avatar, is believed to have originated in the kitchens of rural Bihar. The beauty of this dish lies in its simplicity – fresh ingredients, minimal spices, and a cooking style that lets the natural flavors shine. It’s a testament to the resourcefulness and culinary wisdom of the people of Bihar.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients – The Stars of Our Show:

  • Bhindi (Okra): 500 grams, washed and chopped into 1-inch pieces
  • Pyaaz (Onion): 2 medium, finely chopped
  • Tamatar (Tomato): 2 medium, finely chopped
  • Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 tablespoon
  • Hari Mirch (Green Chilies): 2-3, finely chopped (adjust to your spice level!)
  • Haldi Powder (Turmeric Powder): 1/2 teaspoon
  • Lal Mirch Powder (Red Chili Powder): 1 teaspoon (or to taste)
  • Dhania Powder (Coriander Powder): 2 teaspoons
  • Jeera Powder (Cumin Powder): 1 teaspoon
  • Amchur Powder (Dry Mango Powder): 1/2 teaspoon
  • Sarson ka Tel (Mustard Oil): 2 tablespoons (you can use vegetable oil if you prefer)
  • Hara Dhania (Fresh Coriander Leaves): For garnish, chopped
  • Namak (Salt): To taste

Step-by-Step Cooking Instructions:

  1. Heat the Oil: In a kadhai or a deep pan, heat the mustard oil over medium heat. Let it get nice and hot – this is important for that authentic Bihari flavor!
  2. Sauté the Onions: Add the chopped onions and sauté until they turn a beautiful golden brown. Be patient, this is where the flavor starts to build.
  3. Add the Ginger-Garlic Paste and Green Chilies: Now, add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears. Your kitchen should be smelling amazing by now!
  4. Spice it Up! Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for a minute, stirring constantly to prevent burning.
  5. Tomato Time: Add the chopped tomatoes and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala. This might take about 5-7 minutes.
  6. Bhindi Enters the Stage: Add the chopped bhindi and mix well, ensuring that each piece is coated with the flavorful masala.
  7. Simmer and Cook: Cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally. This allows the bhindi to cook through and absorb all the delicious flavors.
  8. The Final Touch: Add the amchur powder and mix well. Cook for another 2-3 minutes.
  9. Garnish and Serve: Garnish with fresh coriander leaves and serve hot!

Tips for Best Results:

  • Dry Bhindi is Key: Make sure your bhindi is completely dry before chopping. This will prevent it from becoming slimy during cooking.
  • Don’t Overcrowd the Pan: Cook the bhindi in batches if needed to avoid overcrowding the pan, which can also lead to sliminess.
  • Low and Slow: Cooking on low heat allows the bhindi to cook evenly and develop a deeper flavor.
  • Mustard Oil Magic: If you can, use mustard oil for an authentic Bihari taste. Its pungent flavor adds a unique dimension to the dish.

Cooking it Your Way:

  • Gas Stove/Induction Stove: Follow the recipe as is, adjusting the heat as needed.
  • Pressure Cooker: Not recommended, as the bhindi will become mushy.
  • Oven: You could bake the bhindi after sautéing the masala. Toss everything together on a baking sheet and bake at 375°F (190°C) for about 20-25 minutes, stirring occasionally.
  • Microwave: Not ideal for this recipe.
  • Air Fryer: Toss the bhindi with a little oil and spices and air fry at 350°F (175°C) for about 10-12 minutes, shaking halfway through. Then, add it to the prepared masala and cook for a few minutes on the stovetop.
  • Slow Cooker/Crockpot: While possible, it’s not the best method for bhindi as it can become overly soft.

Nutritional Information (Approximate):

  • Calories: 250-300
  • Protein: 8-10g
  • Fat: 15-20g
  • Carbohydrates: 25-30g

Note: Nutritional information is approximate and can vary based on specific ingredients and cooking methods.

Serving Suggestions:

  • Serve hot with roti, paratha, or dal-chawal (lentils and rice).
  • It also pairs well with raita (yogurt dip) for a cooling contrast.
  • A side of pickled mango or lime adds a tangy kick.

Now, it’s your turn! Go ahead, try this amazing Bihari Bhindi Masala recipe at home. Surprise your family and friends with a taste of authentic Indian flavors. Share the love, share the food, and spread the joy! Don’t forget to let me know how it turns out. Happy cooking!