Bhindi Masala

Simple, soulful, and packed with flavor — Bhindi Masala is the kind of comfort food that never goes out of style. But when you cook it in pure ghee from Savaria The Doodhwala, it goes from everyday to extraordinary.

Forget oily, sticky okra — with ghee, you get crisp edges, richer taste, and a fragrance that fills your kitchen with nostalgia.

🧈 Why Use Savaria The Doodhwala Ghee?

Because it’s not just any ghee — it’s Bilona churned, made from fresh cream, and steeped in tradition. When added to Bhindi:

• 🍃 It enhances texture, keeps bhindi non-sticky

• 🌿 Adds earthy depth and aroma

• 🔥 Helps spices bloom beautifully

• 💛 Makes even simple food feel special

🥄 Ingredients:

• Bhindi (okra) – 250g, chopped into 1-inch pieces

• Onion – 1 large, finely sliced

• Tomato – 1, chopped

• Green chili – 1 (slit)

• Ginger – 1 tsp, finely chopped

• Ghee (Savaria The Doodhwala) – 2–3 tbsp

• Turmeric – ¼ tsp

• Red chili powder – 1 tsp

• Coriander powder – 1½ tsp

• Garam masala – ½ tsp

• Salt – to taste

• Lemon juice – 1 tsp (optional)

👨🍳 How to Make It:

1. Prep the Bhindi
   Wash and completely dry the bhindi before chopping — no moisture = no sliminess.

2. Sauté in Ghee
   Heat 2 tbsp of Savaria The Doodhwala ghee in a kadhai. Add bhindi and sauté on medium flame till it turns slightly crisp (10–12 mins). Remove and keep aside.

3. Make the Masala
   In the same pan, add more ghee if needed. Add onions, ginger, and green chili. Cook till golden. Add tomatoes, turmeric, coriander powder, salt, and chili powder. Cook till oil separates.

4. Combine & Finish
   Add sautéed bhindi, mix well. Cook uncovered for 5–7 mins. Finish with garam masala and lemon juice.

🍽️ Best Served With:

• Hot phulkas or parathas

• Dal-rice combo

• Curd or plain raita on the side