Bhindi Masala Recipe (Okra Stir Fry)
Bhindi masala is okra stir fried with onions, tomatoes and a few spices. Done right, the okra is tender with a little bite and no slime.
The secret is dry okra, high heat and not stirring too much.
Why you will like this version
- No slime, with simple drying and high heat.
- Ready in 35 minutes.
- Vegan and gluten-free.
What is bhindi masala?
Bhindi is the Hindi and Urdu name for okra. It is a dry curry often served with roti and daal for an everyday meal.
Ingredients that matter
- Fresh, small okra: choose small, firm pods.
- Onion and tomato: sliced onion and chopped tomato.
- Amchur or lemon: a little sourness cuts any stickiness.
Tips to avoid slimy okra
- Wash and dry the okra completely before cutting.
- Cook on medium-high heat in a wide pan, not crowded.
- Do not cover the pan or stir too often.
- Add salt and tomato last.
Bhindi Masala Recipe (Okra Stir Fry)
Bhindi Masala Recipe (Okra Stir Fry)
Pakistani bhindi masala: okra stir fried with onion and tomato until tender and not slimy.
Ingredients
Method
- Heat 2 tbsp oil in a wide pan on medium-high heat. Add the okra and cook for 8 to 10 minutes, stirring only occasionally, until lightly browned and no longer sticky. Remove and set aside.
- In the same pan add the remaining oil and cumin seeds. Add the onion and cook until golden, 8 minutes.
- Add the tomatoes, chili powder, coriander, turmeric and green chilies. Cook for 5 minutes until soft.
- Return the okra to the pan with the salt. Toss gently and cook 3 to 4 minutes.
- Sprinkle with amchur and serve with roti.
Notes
Add salt at the end so the okra does not release water.
Frequently asked questions
Why is my okra slimy?
It was cut wet, overcrowded or covered. Dry the pods fully, use a wide pan and cook uncovered.
Can I use frozen okra?
Yes. Cook it from frozen without thawing, on high heat.
What goes well with it?
Roti, daal and plain rice.
