Bhindi Masala, or Spiced Okra, is a flavorful and aromatic dish that combines tender okra with a rich tomato-based gravy. This version of the recipe is free from onions and garlic, making it suitable for offering to Krishna and perfect for those following a sattvic diet.
Prepared with love and devotion, Bhindi Masala is a beloved dish among devotees and a delightful addition to any meal.
Serving Suggestions
Bhindi Masala can be enjoyed in various ways:
- With Rice: Serve Bhindi Masala with plain basmati rice or jeera rice for a complete and satisfying meal.
- With Bread: Pair with roti, naan, or chapati for a delightful combination.
- As a Main Dish: Serve as a main dish along with other complementary dishes for a well-rounded meal.
- With Chutney: Pair with a sweet or spicy chutney to complement the rich flavors.
These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
History
Bhindi Masala has a rich history in Indian cuisine, traditionally made with a variety of spices to enhance the flavor of okra. This version, free from onions and garlic, adheres to the principles of a sattvic diet. By focusing on purity and devotion, Bhindi Masala has become a staple in many Hare Krishna kitchens, symbolizing simplicity and nourishment.
Bhakti Thought
Bhindi Masala is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Bhindi Masala inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.
PrintBindhi Masala Recipe
Bhindi Masala is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Bhindi Masala combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 – 6 1x
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 6 medium tomatoes
- 7 Kashmiri red chilis, whole
- 1/4 cup cashews
- 1/4 cup shredded cabbage
- 2 tsp grated ginger
- 2 tbsp water
- 4 tbsp oil or ghee (or both), divided
- 6 cups chopped Bhindi (Ladyfingers/Okra) (1/2 kg)
- 1/2 tsp caraway (Ajwain) seeds, crushed
- 1/2 tsp asafoetida (hing)
- 1/4 tsp turmeric powder (haldi)
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 tsp Kashmiri chili powder
- 1.5 tsp salt (adjust to taste)
- 1 cup hot water
- 1 tsp crushed fenugreek leaves (kasoori methi)
Instructions
- Prepare the Tomato Paste:
- Boil the tomatoes, Kashmiri red chilis, and cashews in water until the tomatoes’ skins peel off easily.
- Remove the tomato skins and blend the blanched tomatoes, chilis, and cashews into a fine paste. Set aside.
- Prepare the Cabbage and Ginger Paste:
- Blend the shredded cabbage, grated ginger, and 2 tablespoons of water to make a fine paste. Set aside.
- Cook the Bhindi:
- In a kadhai, heat 2 tablespoons of oil or ghee over medium heat. Add the chopped bhindi and stir-fry until they are cooked through. Transfer to a bowl and set aside.
- Prepare the Masala:
- Add 2 more teaspoons of oil to the kadhai. Add the crushed caraway seeds and let them release their fragrance.
- Add the cabbage and ginger paste, then the asafoetida. Cook until the oil begins to ooze out.
- Add the prepared tomato paste, turmeric powder, coriander powder, cumin powder, garam masala, Kashmiri chili powder, and salt. Mix well and simmer for 5-10 minutes.
- Combine and Simmer:
- Add 1 cup of hot water to the masala, stirring well.
- Add the cooked bhindi and mix to coat with the masala.
- Add the crushed fenugreek leaves and simmer for an additional 5 minutes.
- Finish and Serve:
- Garnish with fresh coriander leaves.
- Offer to Krishna and serve hot with rice or bread.
Notes
- Versatility Tip: You can use this masala base with other vegetables like cauliflower, potatoes, or mixed vegetables.
- Ginger Green Chili Paste: You can make a ginger green chili paste and store it in a stainless steel container with a lid to save time having to cut the green chili and ginger every time you prepare a meal. Fresh ginger chili paste is better than store-bought varieties and can last a while in the fridge without having preservatives and coloring agents added.
- Homemade Spice Powders: You can make your own coriander seed and cumin seed ground powders by dry roasting the seeds in a pan over a flame until they become aromatic, then cooling and grinding them. This will enhance the quality of the prepared offering.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg