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Bhindi Masala

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
  • 500 g fresh okra bhindi, washed, dried completely and cut into 1-inch pieces
  • 3 tablespoons vegetable oil ​
  • 1 teaspoon cumin seeds ​
  • 1 large onion thinly sliced
  • 1 tablespoon ginger-garlic paste ​
  • 2 medium tomatoes chopped
  • 1 teaspoon turmeric powder ​
  • 1 teaspoon red chilli powder ​
  • 1 tablespoon coriander powder ​
  • 1 teaspoon amchur dry mango powder
  • 1 teaspoon salt or to taste
  • 2 tablespoons fresh coriander leaves chopped

Equipment

  • Wide pan ​

Method
 

  1. Make sure the okra is completely dry before cutting — any moisture makes it slimy. Cut into 1-inch pieces.
  2. Heat 2 tablespoons of oil in a wide pan over high heat. Add the okra in a single layer and sauté for 6–7 minutes, stirring occasionally, until lightly browned. Remove and set aside.
  3. In the same pan, heat the remaining oil. Add cumin seeds and let them crackle.
  4. Add the sliced onion and sauté on medium-high heat for 5 minutes until golden.
  5. Add ginger-garlic paste and cook for 1 minute. Add tomatoes, turmeric, red chilli powder and coriander powder; cook until the masala thickens and oil separates, about 6 minutes.
  6. Return the fried okra to the pan. Add salt and amchur, and toss gently to coat.
  7. Cook uncovered for 4–5 minutes on medium heat so the flavours combine.
  8. Garnish with coriander leaves and serve hot.