Bhindi Masala

Name: Bhindi Masala
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
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

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

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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

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

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

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

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

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.

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Questions

How do I know when Bhindi Masala is done?

Go by the cues in the method rather than the clock. Step 3: cook until softened and golden at the edges. Step 4: cook until the tomatoes break down into a thick masala.

Why pat it dry first in Bhindi Masala?

Step 1 reads: "Wash 1 lb fresh okra (bhindi) thoroughly and pat completely dry with paper towels - moisture causes sliminess." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for amchur in Bhindi Masala?

The entry for Bhindi Masala calls for 1/2 tsp amchur (dried mango powder) or lemon juice. In its place: Lemon or lime juice added at the end, about a teaspoon per half teaspoon of powder.

Is Bhindi Masala spicy?

Moderately. The heat in Bhindi Masala comes from 1/2 tsp red chili powder (or cayenne). For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Bhindi Masala keto-friendly?

A serving of Bhindi Masala carries 19 g of carbohydrate, 6 g of it fiber. Against a strict 20 g keto day that is 95 percent of the budget; against a moderate 100 g low-carb day it is 19 percent.

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