Bengali Bhindi Tomato Sabzi with Panch Phoran Masala

Bhindi Tomato Sabzi with Panch Phoran Masala
A hearty, flavorful dish from Bengali cuisine, the Bhindi Tomato Sabzi with Panch Phoran Masala is a dry preparation of tender okra (bhindi) sautéed with juicy tomatoes and infused with the distinctive flavors of panch phoran – a spice blend commonly used in North and East Indian cooking, especially in Bengali kitchens. This simple yet aromatic dish is a perfect addition to your lunch table, pairing wonderfully with Tawa Paratha or a bowl of Punjabi Kadhi.

Cuisine: Bengali

Course: Lunch

Diet: Vegetarian

Ingredients

Preparation Time

10 minutes

Cooking Time

30 minutes

Instructions

1. Prep the Ingredients
   Begin by washing and cutting the bhindi (okra) into small pieces, lengthwise. Chop the tomatoes finely, grate the garlic, and keep all the ingredients aside, ready for use.

2. Cook the Bhindi (Okra)
   Heat oil in a heavy-bottomed wok or kadai. Add the cut bhindi along with a pinch of salt and sauté it on medium heat. Stir fry for a few minutes, then cover the pan to allow the bhindi to steam for 3-4 minutes, helping it cook faster. Once partially cooked, leave the lid slightly ajar, place a ladle inside, and let the bhindi cook completely while keeping the moisture to a minimum. This technique helps the bhindi remain tender and perfectly roasted without becoming soggy. Once done, turn off the heat.

3. Prepare the Tomato Masala
   In a separate wok or kadai, heat a tablespoon of oil over medium heat. Add the grated garlic and let it sauté for a few seconds until fragrant. Next, add the panch phoran masala and sauté for another minute to release the spices’ aroma. Add the chopped tomatoes and cook, stirring occasionally, until the tomatoes soften, and most of their moisture evaporates, leaving a thick paste.

4. Add the Spices
   To the cooked tomatoes, add the red chilli powder, coriander powder, cumin powder, garam masala powder, and salt to taste. Mix everything well and cook for a couple of minutes to allow the spices to blend together.

5. Combine the Bhindi and Masala
   Gently add the stir-fried bhindi into the tomato and spice mixture. Stir carefully to combine all the ingredients, ensuring the bhindi is evenly coated with the masala. Cover the pan and let the dish cook for another 4-5 minutes, allowing the flavors to meld and the bhindi to absorb the spices.

6. Serve
   Once cooked, turn off the heat and serve the Bhindi Tomato Sabzi with Panch Phoran Masala. This dish pairs beautifully with Tawa Paratha or Punjabi Kadhi for a traditional Bengali meal. Enjoy your flavorful, aromatic lunch!

Tips

• For a slight variation in flavor, you can add a squeeze of fresh lemon juice to the dish just before serving, which will enhance the tanginess of the tomatoes.
• Ensure that the bhindi is well roasted before adding it to the masala to prevent it from becoming slimy.