Exclusive preparations curated by Chef Avtar Singh Rana

1. Bhindi Masala — Classic Dhaba Style

Ingredients — 4 portions

• Bhindi/okra – 500 g, washed and completely dried
• Onion – 200 g, sliced
• Tomato – 200 g, chopped
• Ginger-garlic paste – 1 tbsp
• Green chili – 2
• Cumin – 1 tsp
• Turmeric – ½ tsp
• Kashmiri chili – 1 tsp
• Coriander powder – 1½ tsp
• Cumin powder – ½ tsp
• Garam masala – ½ tsp
• Amchur – 1 tsp
• Salt – to taste
• Oil – 3 tbsp
• Fresh coriander

Method

1. Cut dry bhindi into 1½-inch pieces.
2. Sauté bhindi in 1½ tbsp oil until lightly browned and almost cooked. Remove.
3. Heat remaining oil; temper cumin.
4. Add onion and cook until golden.
5. Add ginger-garlic and green chili.
6. Add tomato and dry spices; cook until the masala becomes glossy.
7. Return bhindi and toss gently for 3–4 minutes.
8. Finish with amchur, garam masala and fresh coriander.

Chef’s touch: Keep the bhindi slightly crisp rather than overcooking it.

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2. Bhindi Kurkuri — Crispy Spiced Okra

Ingredients

• Bhindi – 500 g
• Besan – ¾ cup
• Rice flour – ¼ cup
• Cornstarch – 2 tbsp
• Kashmiri chili – 1 tsp
• Turmeric – ¼ tsp
• Coriander powder – 1 tsp
• Cumin powder – ½ tsp
• Chaat masala – 1 tsp
• Amchur – ½ tsp
• Salt
• Lemon juice – 1 tbsp
• Oil for frying

Method

1. Slice completely dry bhindi lengthwise into thin strips.
2. Toss with lemon juice and all dry spices.
3. Add besan, rice flour and cornstarch. Mix until every strip is coated.
4. Rest only 5 minutes—do not add water.
5. Deep-fry at approximately 175–180°C / 350–355°F until golden and crisp.
6. Drain and immediately season with chaat masala.

Presentation: Serve in a tall basket with mint-coriander chutney and tamarind-date chutney.

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3. Bhindi Do Piyaza — Two-Onion Style

Ingredients

• Bhindi – 500 g
• Onion – 300 g, divided into sliced and chunky petals
• Tomato – 150 g
• Ginger – 1 tbsp, julienne
• Garlic – 1 tbsp
• Green chili – 2
• Cumin – 1 tsp
• Turmeric – ½ tsp
• Coriander powder – 1½ tsp
• Kashmiri chili – 1 tsp
• Garam masala – ½ tsp
• Amchur – 1 tsp
• Oil – 3 tbsp
• Salt

Method

1. Sauté bhindi separately until lightly charred; reserve.
2. In the same pan, temper cumin.
3. Add half the onions and cook until golden.
4. Add ginger, garlic and green chili.
5. Add tomato and spices; cook until the oil separates.
6. Add the remaining chunky onion petals and cook only until they retain a little bite.
7. Fold in bhindi.
8. Finish with amchur and garam masala.

Signature finish: A little ginger julienne and fresh coriander just before service.

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4. Bhindi Masala — Smoky Restaurant Version

For a more contemporary Chef Avtar Singh Rana signature, use the same masala base but:

• Char the bhindi on a hot griddle rather than fully frying.
• Add roasted cumin powder.
• Add a touch of smoked paprika or smoked chili.
• Finish with kasuri methi + amchur + lemon zest.
• Plate over a small pool of makhani-style tomato reduction.

Garnish: crispy bhindi threads, coriander microgreens and tomato petals.

This gives the traditional dish a sophisticated restaurant presentation while retaining its Indian character.

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5. Bharwan Bhindi — Stuffed Okra

Stuffing

• Roasted besan – 3 tbsp
• Coriander powder – 1½ tsp
• Fennel powder – 1 tsp
• Kashmiri chili – 1 tsp
• Turmeric – ¼ tsp
• Amchur – 1 tsp
• Roasted cumin powder – ½ tsp
• Crushed peanuts – 2 tbsp
• Sesame seeds – 1 tbsp
• Salt
• Oil – 1 tbsp

Method

1. Wash and thoroughly dry the bhindi.
2. Trim the ends and make a lengthwise slit without cutting through.
3. Mix all stuffing ingredients.
4. Carefully fill each bhindi.
5. Heat oil in a wide pan.
6. Place stuffed bhindi in one layer.
7. Cover and cook on low heat for 8–10 minutes.
8. Remove the lid and gently turn until beautifully roasted and slightly charred.
9. Finish with amchur and fresh coriander.

Chef’s Signature Stuffing

For a richer banquet version, add grated coconut + crushed cashews + roasted sesame to the stuffing.

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🌿 Chutney Trio

Mint-Coriander Chutney

Blend:

• Fresh coriander – 1 cup
• Mint – ½ cup
• Green chili – 2
• Ginger – 1 small piece
• Lemon juice – 2 tbsp
• Roasted cumin – ½ tsp
• Salt
• A little cold water

Tamarind-Date Chutney

Cook together:

• Tamarind pulp – ½ cup
• Dates – 1 cup
• Jaggery – ½ cup
• Cumin powder – 1 tsp
• Ginger powder – ½ tsp
• Kashmiri chili – ½ tsp
• Salt

Blend smooth and strain.

Yogurt Chutney

Mix:

• Thick yogurt – 1 cup
• Mint – 2 tbsp
• Roasted cumin – ½ tsp
• Chaat masala – ½ tsp
• Lemon juice
• Salt

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🥗 Fresh Salad for the Bhindi Counter

Kachumber: cucumber + tomato + red onion + cilantro + lemon + roasted cumin.

Chef’s garnish: Add carrot ribbons, radish roses, cherry tomatoes, microgreens and lemon wedges for an elegant buffet presentation.

👨‍🍳 Chef Avtar Singh Rana — Signature Service

Serve the five bhindi preparations together on a live counter, with the chutney trio, fresh kachumber, lemon wedges and crisp papad. The contrast of masala, crisp, smoky, sweet-onion and stuffed bhindi makes it an excellent vegetarian showcase.