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.
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
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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.
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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.
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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.
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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.
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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.