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Indian
Bhindi Masala
40 min total15 prep25 cook4 servings220 cal
VegetarianVeganClassicLow-Carb
Tender okra stir-fried with onions, tomatoes, and aromatic spices until lightly caramelized and no longer sticky. A beloved dry vegetable dish that pairs beautifully with roti and dal.
Ingredients
produce
- 500 gokra (bhindi)
- 2onion
- 2tomato
- 2green chili
pantry
- 1 tspground cumin
- 1 tbspcoriander powder
- 0.5 tspturmeric
- 0.5 tspred chili powder
- 0.5 tspamchur (dry mango powder)
- 4 tbspvegetable oil
- 1 tspsalt
Steps
- Wash the okra and dry it completely with a towel.
- Trim the ends and cut the okra into 2 cm pieces.
- Thinly slice the onions, chop the tomatoes, and slit the green chilies.
- Heat 2 tbsp oil in a wide pan and stir-fry the okra over medium-high heat until it loses its sliminess and lightly browns; remove and set aside.
- Add the remaining oil to the pan and sauté the onions until golden.
- Add the green chilies and tomatoes and cook until the tomatoes soften.
- Stir in the cumin, coriander powder, turmeric, red chili powder, and salt.
- Cook the masala until the oil begins to separate.
- Return the fried okra to the pan and toss gently to coat.
- Cook uncovered for 5 minutes, stirring minimally, until the okra is tender.
- Sprinkle over the amchur, adjust salt, and serve with roti.
Tips
- Wash and dry the okra thoroughly before cutting to minimize the sliminess.
- Cook the okra on higher heat and avoid stirring too much so it does not turn gooey.
- A squeeze of lemon or a little amchur (dry mango powder) helps cut the stickiness.
- Do not add water — okra cooks best dry-fried until tender.
