Bhindi Masala Recipe
Okra cooked with onions and tomatoes with traditional spices
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Ingredients
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Main
Spices & aromatics
Fats & finishing
Method
Main
- 1
Prepare the okra
Wash the okra and dry thoroughly with a kitchen towel. Trim the stem ends and, if desired, slice into 1/2-inch (1–1.5 cm) pieces or leave whole. Thorough drying prevents sliminess.
- 2
Chop vegetables
Peel and finely slice the onion. Chop the tomatoes into medium dice. Slit the green chili lengthwise or finely chop it according to heat preference.
- 3
Fry okra (optional to reduce sliminess)
Heat 1 tablespoon oil in a wide nonstick skillet over medium-high heat. Add half the okra in a single layer and sauté, stirring occasionally, until lightly browned and slightly crisp, about 6–8 minutes. Remove to a plate and repeat with remaining okra and another 1 tablespoon oil. Set browned okra aside.
Spices & aromatics
- 4
Temper spices and sauté onion
In the same skillet, add the remaining 1 tablespoon oil and heat over medium. Add cumin seeds and let them sizzle 10–15 seconds. Add sliced onion and a pinch of salt; sauté until soft and golden, about 6–8 minutes.
- 5
Add aromatics and spices
Add grated ginger, minced garlic and chopped green chili; cook 30–45 seconds until fragrant. Stir in turmeric, coriander powder, and red chili powder; cook 20–30 seconds to release flavors.
- 6
Cook tomatoes
Add the chopped tomatoes and the remaining salt. Cook, stirring occasionally, until tomatoes break down and oil separates from the masala, about 6–8 minutes. If mixture becomes too dry, add 1–2 tablespoons water.
- 7
Combine okra with masala
Return the browned okra to the skillet and mix gently to coat with the tomato-onion masala. Reduce heat to medium-low, cover loosely, and cook 8–10 minutes, stirring once halfway, until okra is tender but not mushy. If you did not brown the okra separately, cook uncovered for 12–15 minutes, stirring occasionally.
- 8
Finish with seasonings
Sprinkle garam masala, amchur powder and crushed kasuri methi over the okra. Stir gently to combine and cook another 1–2 minutes to blend flavors. Taste and adjust salt and tartness; add lemon juice if desired.
Fats & finishing
- 9
Turn off the heat. Garnish with chopped cilantro and a final squeeze of lemon juice. Serve hot with chapati, paratha, or steamed rice.