Print

Bindhi Masala Recipe

Bindhi Masala Recipe served in a cast iron bowl, garnished with fresh coriander leaves.
Print 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.

Ingredients

Scale
  • 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

  1. 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.
  2. Prepare the Cabbage and Ginger Paste:
    • Blend the shredded cabbage, grated ginger, and 2 tablespoons of water to make a fine paste. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://harekrishnarecipes.com/recipes/main-course/bindhi-masala-recipe/