AI-generated image
Bhindi masala
Spiced okra
भिंडी मसाला: sliced okra fried until crisp at the edges, then tossed with soft onion, tomato and dry spices
Bhindi masala is the dry okra dish of North Indian homes and Delhi dhabas, made with sliced okra rather than the stuffed whole pods. The okra is fried in a wide pan until it loses its stickiness and gets crisp, browned edges, then tossed with onions softened until sweet, a little tomato and a dry masala finished with amchur. It is a favourite with dal-chawal, roti and raita, and keeps well in a lunchbox. The common mistake is washing okra and slicing it wet, or covering the pan; both make it slimy. Wash it well ahead, dry every pod with a cloth, and cook uncovered. Chef's tip: add salt only at the end, once the okra is cooked, because salt draws out moisture and makes it sticky.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the okra
- 14 oz okra (bhindi)washed, dried thoroughly, cut in 2 cm pieces
- 3 tbsp sunflower oil
For the masala
- 1 tsp cumin seeds
- 2 onionsthinly sliced
- 1 tsp ginger-garlic paste
- 1 tomatofinely chopped
- ¼ tsp ground turmeric
- 1 tsp red chilli powder
- 1 ½ tsp ground coriander
- ½ tsp garam masala
- ¾ tsp salt
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Heat 2 tbsp of the 2 tbsp sunflower oil in a wide pan over medium-high heat. Add 14 oz okra (bhindi) in one layer and fry uncovered, stirring every minute or so, for 8–10 minutes until the stickiness has gone and the edges are browned. Lift onto a plate.
10 minStep 2: Add the rest of the 1 tbsp sunflower oil to the pan and lower the heat to medium. Add 1 tsp cumin seeds, then 2 onions, and cook for 5–6 minutes until soft and light golden.
6 minStep 3: Stir in 1 tsp ginger-garlic paste for 30 seconds, then add 1 tomato, ¼ tsp ground turmeric, 1 tsp red chilli powder and 1 ½ tsp ground coriander and cook for 2–3 minutes until the tomato softens.
3 minStep 4: Return the okra to the pan and toss gently for 2 minutes. Sprinkle over 1 tsp dry mango powder (amchur), ½ tsp garam masala and ¾ tsp salt, toss once more and serve.
2 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 3 g
- Carbs
- 14 g
- Fat
- 11 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhindi masala take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
