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Bhindi Masala

Fresh okra stir-fried with onions, tomatoes, and a bold blend of Indian spices until tender and lightly crisped. A straightforward vegan side that brings out the best in okra without any sliminess.

50 minEasyServes 4180 cal/serving

IndianSideStovetopVeganHigh FiberLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 1 lb fresh okra (bhindi), trimmed, sliced
  • 2 tbsp neutral oil
  • 1 tsp whole cumin seeds
  • 1 yellow onion, thinly sliced
  • 2 Roma tomato, diced
  • 2 tsp ginger-garlic paste
  • 1/4 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp red chili powder (or cayenne)
  • 1/2 tsp amchur (dried mango powder) or lemon juice
  • 1 tsp salt
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Wash 1 lb fresh okra (bhindi) thoroughly and pat completely dry with paper towels - moisture causes sliminess. Trim the tops and cut into 1/2-inch rounds.

  2. 2

    Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add 1 tsp whole cumin seeds and let sizzle for 30 seconds. Add the fresh okra (bhindi) in a single layer. Cook without stirring for 3 to 4 minutes until lightly browned on the bottom. Stir and cook 3 minutes more. Transfer the okra to a plate and set aside.

  3. 3

    In the same pan, add a splash more oil if needed. Add 1 thinly sliced yellow onion and cook over medium heat for 5 minutes until softened and golden at the edges.

  4. 4

    Add 2 tsp ginger-garlic paste and cook for 1 minute. Add 1/4 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp red chili powder (or cayenne), and 1 tsp salt. Stir for 30 seconds, then add 2 diced Roma tomato. Cook, stirring, for 3 to 4 minutes until the tomatoes break down into a thick masala.

  5. 5

    Return the cooked fresh okra (bhindi) to the pan. Toss to coat in the masala and cook 2 minutes more. Sprinkle 1/2 tsp amchur (dried mango powder) or lemon juice and stir. Taste and adjust salt. Garnish with 1/4 cup chopped fresh cilantro and serve.

Questions

How long does Bhindi Masala keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Bhindi Masala?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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