Bhindi Masala is a spicy okra stir-fry staple in many Indian kitchens. This dish turns the humble okra into a taste sensation, with each piece coated in a mix of tangy and spicy seasonings. It’s a simple, no-fuss recipe that packs a punch, combining the freshness of okra with a blend of everyday spices to create something truly special. Bhindi Masala is perfect for those who love a bit of spice in their life, and it goes great with a side of warm chapatis or fluffy rice.
AuthorJulia ForesekCategoryIndian, VegetarianDifficultyIntermediatePrepare the Okra:
Ensure the okra is completely dry before slicing to minimize sliminess. Trim the ends and cut the okra into half-inch pieces.
Cook the Okra:
Heat 1 tablespoon of oil in a wide pan over medium heat. Add the okra and sauté until it's lightly browned and the sliminess reduces, about 8-10 minutes. Remove the okra from the pan and set aside.
Prepare the Masala:
In the same pan, add the remaining oil. Add cumin seeds and allow them to sizzle.
Add the chopped onions and sauté until they turn translucent and golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the chopped tomatoes, turmeric, coriander, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala
Combine Okra with Masala:
Add the sautéed okra to the pan with the masala. Mix gently to coat the okra with the spices.
Cover and cook for another 5-7 minutes, stirring occasionally to ensure the okra is cooked through and infused with the flavors.
Add Garam Masala:
Sprinkle garam masala over the dish and mix well. Adjust seasoning if necessary.
Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with roti, chapati, or rice.
Ingredients
Directions
Prepare the Okra:
Ensure the okra is completely dry before slicing to minimize sliminess. Trim the ends and cut the okra into half-inch pieces.
Cook the Okra:
Heat 1 tablespoon of oil in a wide pan over medium heat. Add the okra and sauté until it's lightly browned and the sliminess reduces, about 8-10 minutes. Remove the okra from the pan and set aside.
Prepare the Masala:
In the same pan, add the remaining oil. Add cumin seeds and allow them to sizzle.
Add the chopped onions and sauté until they turn translucent and golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the chopped tomatoes, turmeric, coriander, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala
Combine Okra with Masala:
Add the sautéed okra to the pan with the masala. Mix gently to coat the okra with the spices.
Cover and cook for another 5-7 minutes, stirring occasionally to ensure the okra is cooked through and infused with the flavors.
Add Garam Masala:
Sprinkle garam masala over the dish and mix well. Adjust seasoning if necessary.
Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with roti, chapati, or rice.
