Last Updated on September 17, 2022
The North Indian dish, Bhindi Masala, is a popular vegetarian side dish. The flavorful curry contains tender okra pods, piquant onion, tangy tomatoes, bold spices, and herbs. Bhindi is traditionally prepared with oil. However, you can substitute it with fresh tomatoes or any other vegetable that is suitable. Here are some simple steps you can follow to prepare Bhindi without onions.
Wash and dry okra before chopping
When you are preparing bhindi without onion, you can use either light green or dark green okra. Choose the latter for its tender and crisp texture. If you are unable to find Indian okra, you can use light green okra, which is still edible and tasty. You can use turmeric powder or Kashmiri red chilli powder in place of the onion. If you prefer, you can also use lime juice.
Before chopping for Bhindi without onion, you should wash and dry okra. If not, you will end up with a slimy dish. You can either spread okra between two paper towels to thaw, or you can use a strainer to remove excess moisture. Make sure you don’t over stir okra, because over-stirring will result in slimy bhindi. If this happens, a splash of lemon juice will fix the problem.
If you can’t find okra in your local grocery, you can make bhindi without onion using a paste of ginger and garlic. For a less spicy and onion-free version, you can use garam masala and substitute turmeric with Kashmiri Red Chilli and lemon juice. Use a wide pan to avoid crowding and stirring frequently. A wide pan also helps you cook bhindi with minimal oil.
Before chopping for Bhindi without onion, wash the okra thoroughly to remove any excess water. Using a kitchen towel or paper towels to wipe off any extra mud, oil, or dirt can make the okra slimy. Make sure the knife and cutting board are clean to prevent slime from forming on them. Okra should be prepared in advance, or you can freeze it.
Once washed, drain and dry, chop the okra into small pieces. Then, season with the spices, except for the amchoor. Sauté until the bhindi is soft and no longer has a crunch. If you’re using mature okra, you may want to simmer it for longer. For a quicker dish, add some chopped tomatoes and a tbsp of water.
Cook bhindi in yogurt
The Dahi Bhindi dish is a popular side dish in India. It is made with yogurt, onion, tomato, and Indian spices. It is a quick and easy dish to prepare, and is delicious and nutritious. This recipe is great for vegetarians or vegans. You can substitute onion or garlic for the yogurt in this recipe, which will keep it flavorful without the excess salt. The tangy sauce is served with steamed rice or Indian flat bread.
First, you need to make an onion-tomato-cashew paste. This paste needs to be finely chopped. Once the masala is done, cook it until the oil disappears. Next, add 1.5 tablespoons of besan, or gram flour, and saute for one or two minutes. Make sure the yogurt doesn’t become too tangy, otherwise your bhindi will not absorb the liquid.
If you do not want to use any oil, you can choose any other type of oil for the masala bhindi. This dish is great served with rice or roti. Adding some achar masala will give it extra flavor, too. If you don’t have a mustard oil on hand, you can use another oil instead. Adding amchur or a dash of cinnamon will enhance the taste even more.
Once the pan is heated up, add the bhindi. If it is too thick, it will become slimy and sticky. For a more flavorful dish, chop the onion and tomato into very small pieces. Add a teaspoon of salt to each batch. Then, saute it in a pan. You can also add more bhindi if you want. If you do this, make sure to salt the pan while it’s cooking.
Cook bhindi in pickling spices
To cook bhindi without onion in pickling spice, peel and cut the okra into about 1.5 inch pieces. Use tissue paper to wipe off the knife’s coating. Heat oil in a non-stick pan and add okra. Cover the pan and cook the okra for 5-6 minutes. Uncover and cook for another two minutes. Once cooked, sprinkle salt over the okra and serve with a fried or plain paratha.
Wash bhindi and trim the tail ends. Then cut the okra into 1/2 inch rounds. Avoid slicing bhindi too thin. Add salt and turmeric powder to taste. You can also use garam masala. Lemon juice is optional, but adds fresh flavor and reduces the sliminess. You can also try frying bhindi without onions in pickling spice mixture.
Once the bhindi is cooked, you can add the rest of the ingredients, including the tomatoes and green chilies. You may also want to add 1 teaspoon amchur. After frying the bhindi, add fried roti or paratha. Serve immediately. When done, garnish with coriander leaves and enjoy! Once you have mastered the art of bhindi without onion, you can make it at home.
For those who aren’t fond of onions, a no-oil version of the okra is known as Achari Bhindi. This recipe can be prepared with little time and spices and uses a mix of ingredients, including turmeric, fennel seeds, and black onion seeds. After the onions and garlic are removed, the okra should be dry enough to cut. This is very simple and delicious and makes a wonderful meal.
About The Author
Mindy Vu is a part time shoe model and professional mum. She loves to cook and has been proclaimed the best cook in the world by her friends and family. She adores her pet dog Twinkie, and is happily married to her books.