Bhindi Masala | Easy Okra Recipe
Bhindi Masala (Okra Masala) is an easy-to-make and flavorful Indian side dish where the tender okra is cooked with onions, tomatoes, and spices to create a restaurant-style dish that is perfect for naan, roti, chapati, and steamed rice. This okra dish is vegan and gluten-free.
Servings: 6
Calories: 109kcal
Equipment
Ingredients
- 400 g Okra bhindi or lady's finger
- 3 tablespoon Oil divided
- 1 teaspoon Cumin seeds
- ½ cup Onions chopped
- 1 tablespoon Garlic cloves chopped
- 1 tablespoon Ginger chopped
- 2 to 3 Green chilies finely chopped
- 2 Tomatoes chopped
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kitchen King masala garam masala
- ½ cup Water
- ½ teaspoon Salt
- 1 to 2 tablespoon Coriander leaves chopped
- 1 teaspoon Kasuri methi crushed
Instructions
- Neatly wash and pat dry the bhindi. Trim the ends and chop them into ¾ to 1 inch pieces.400 g Okra
- Heat 2 tablespoon oil in a pan. Add bhindi (okra) and stir-fry on medium heat for 5-7 minutes, until partially cooked.3 tbsp Oil
- Transfer this to a plate.
- Heat 1 tablespoon oil in the same pan. Add cumin seeds and sauté for a few seconds.1 tsp Cumin seeds
- Add the onions and sauté until translucent for 6 minutes.½ cup Onions
- Add ginger, garlic, green chilies, and sauté for another 3 minutes.1 tbsp Garlic cloves, 1 tbsp Ginger, 2 to 3 Green chilies
- Add the tomatoes and cook until they turn soft and mushy.2 Tomatoes
- Add turmeric powder, coriander powder, red chile powder, Kitchen King masala (garam masala), salt, and mix well.¼ tsp Turmeric powder, 1 tsp Red chili powder, 1 tsp Coriander powder, 1 tsp Kitchen King masala, ½ tsp Salt
- Add water and cook until the mixture turns thick.½ cup Water
- Add coriander leaves and kasuri methi and mix well. At this point, taste the salt and spices and adjust accordingly.1 to 2 tbsp Coriander leaves, 1 tsp Kasuri methi
- Now add the stir-fried bhindi and mix well. Cover and cook until bhindi becomes tender.
- If there is moisture after this, cook uncovered for an extra 2 minutes.
- Serve hot and enjoy.
Video
Notes
- Use tender, young bhindi if possible to avoid the slime; it cooks faster and tastes better.
- To avoid the okra from turning slimy, always wash and pat dry. Chop into medium-thick slices and sauté in oil uncovered, and do not add any salt.
- In curry or masala, always stir-fry or cook the okra first. Then add it to the curry to prevent it from turning slimy.
- Adjust the spices to taste.
- Any leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.
- Do not overcook, as the okra may become soggy.
Nutrition
Calories: 109kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 66mg | Potassium: 360mg | Fiber: 4g | Sugar: 3g | Vitamin A: 942IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 1mg