Kitchen Recipe Collection
Indian Bhindi Masala
A delicious, semi-dry okra (lady's finger) stir-fry tossed in a spicy and tangy onion-tomato base.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- tender okra (bhindi)
- onions
- tomatoes
- ginger-garlic paste
- cumin seeds
- coriander powder
- turmeric
- amchur (dry mango powder)
- oil
- fresh coriander
Equipment
- Wide, non-stick pan or well-seasoned cast iron pan
Instructions
- 1
Wash and Dry Okra
Wash the okra thoroughly and pat each pod completely dry with a kitchen towel. This is crucial to prevent sliminess.
- 2
Chop Okra
Trim the ends off the okra and chop them into 1-inch pieces. Discard any tough, fibrous ones.
- 3
Pan-fry Okra
Heat oil in a wide pan. Add the chopped okra and pan-fry on medium-high heat for 8-10 minutes.
- 4
Eliminate Slime
Keep frying uncovered until the okra shrinks slightly, darkens in color, and all the sticky slime completely disappears. Remove and set aside.
- 5
Prepare Masala Base
In the same pan, heat a little more oil. Add cumin seeds and let them splutter.
- 6
Sauté Onions
Add finely chopped onions and sauté until they turn light golden brown.
- 7
Add Aromatics
Stir in ginger-garlic paste and cook for a minute until fragrant.
- 8
Add Tomatoes
Add chopped tomatoes, turmeric, coriander powder, and red chili powder. Cook until tomatoes are completely soft and mushy.
- 9
Combine Okra
Return the fried okra to the pan. Mix gently so the masala coats the okra pieces without breaking them.
- 10
Add Salt and Tang
Now add salt (never add salt at the beginning) and a teaspoon of amchur (dry mango powder) for tanginess.
- 11
Simmer
Lower the heat, cover the pan, and let it cook for 3-4 minutes so the okra absorbs the flavors.
- 12
Serve
Garnish with fresh coriander leaves and serve immediately with hot phulkas or dal-chawal.
Cooking Tips
- The absolute golden rule for okra: it must be completely dry before cutting, and never cover the pan while doing the initial frying, or it will become a slimy mess.
- Adding an acidic element like amchur or a squeeze of lemon helps cut down any residual sliminess.
Variations
- Kurkuri Bhindi: Thinly sliced okra coated in gram flour and deep-fried until extremely crispy.
Chef's Notes & Storage
- A much-loved everyday lunch staple that turns a notoriously tricky vegetable into a highly requested dish.
Nutrition Estimate
190 calories · 4g protein · 18g carbs · 12g fat · 7g fiber per serving
