If there is one pick which can be termed as our family favorite then it has to be Bhindi and I still have not come across anyone outside my family who dislikes Bhindi.
However my son and Husband love it in the most simple manner but they do enjoy the different variations which I cook and Bhindi Masala is one of those recipes. It’s a simple recipe but the way you cook Bhindi changes everything. How you cut it, when you add salt, how much you cook it…it all changes the texture and taste.
For Bhindi Masala in order to have the crispy Bhindi I prefer pre-cooking Bhindi without salt and then mixing it with masala and trust me it’s one dish you would just be tempted to make every time.Panchforan (mix of mustard, fennel, cumin, fenugreek and onion seeds) adds lot of taste to this dish hence it a must have, however if you don’t have all atleast use fenugreek seeds. Also once Bhindi is mixed in masala it should be immediately served otherwise you might not have that crispy Bhindi Masala though the taste would be as good.