Kitchen Recipe Collection
Indian Bhindi Masala
A spicy, tangy, and completely non-slimy okra stir-fry cooked with caramelized onions, tomatoes, and dry mango powder.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- okra (bhindi/ladyfinger)
- onions
- tomatoes
- ginger-garlic paste
- cumin seeds
- coriander powder
- turmeric
- red chili powder
- amchur (dry mango powder)
- oil
Equipment
- Wide frying pan or wok
Instructions
- 1
Wash and Dry Okra
Wash the okra thoroughly. THIS IS CRUCIAL: Wipe each okra completely dry with a kitchen towel. Any moisture will make it slimy.
- 2
Cut Okra
Chop off the tops and tails. Cut the okra into 1-inch round pieces.
- 3
Pan-fry Okra (The Secret)
Heat 2 tablespoons of oil in a wide pan. Add the chopped okra. Fry on medium-high heat for 8-10 minutes until lightly browned and all sliminess disappears. Remove and set aside.
- 4
Temper Cumin
In the same pan, add a little more oil. Add cumin seeds and let them splutter.
- 5
Sauté Onions
Add thickly sliced onions (onions should be prominent in this dish). Sauté until they are translucent and slightly browned at the edges.
- 6
Add Aromatics
Stir in ginger-garlic paste and cook for 1 minute.
- 7
Cook Tomatoes
Add chopped tomatoes and cook until they soften. Do not make it too mushy; you want some texture.
- 8
Spice the Base
Add turmeric, coriander powder, red chili powder, and salt. Sauté for a minute.
- 9
Combine Okra
Return the fried okra to the pan. Toss gently to coat it in the onion-tomato masala.
- 10
Cook Without Lid
Cook on low heat for 5 minutes. DO NOT cover the pan with a lid, as the trapped steam will make the okra slimy again.
- 11
Add Tanginess
Sprinkle a generous amount of Amchur (dry mango powder). The acidity cuts any remaining sliminess and adds a beautiful tang.
- 12
Garnish and Serve
Sprinkle garam masala, toss gently, and serve hot with Phulkas or Dal and Rice.
Cooking Tips
- To prevent slimy okra: 1) Ensure it is completely dry before cutting. 2) Fry it first. 3) Never cover the pan while cooking. 4) Add a souring agent (amchur or lemon) at the end.
- Use a wide pan so the okra pieces are not piled on top of each other, allowing moisture to evaporate quickly.
Variations
- Bharwa Bhindi: Stuffed okra, where a dry spice mix is packed inside whole slit okras and pan-fried.
Chef's Notes & Storage
- A beloved everyday vegetable dish (Sabzi) in North Indian homes.
Nutrition Estimate
190 calories · 4g protein · 16g carbs · 14g fat · 6g fiber per serving
