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Bhindi Masala Recipe (Okra Stir Fry)

Pakistani bhindi masala: okra stir fried with onion and tomato until tender and not slimy.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 500 g okra washed, dried and cut into 2 cm pieces
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion sliced
  • 2 medium tomatoes chopped
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 0.5 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp amchur (dried mango powder) or 1 tbsp lemon juice
  • 2 green chilies slit

Method
 

  1. 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.
  2. In the same pan add the remaining oil and cumin seeds. Add the onion and cook until golden, 8 minutes.
  3. Add the tomatoes, chili powder, coriander, turmeric and green chilies. Cook for 5 minutes until soft.
  4. Return the okra to the pan with the salt. Toss gently and cook 3 to 4 minutes.
  5. Sprinkle with amchur and serve with roti.

Notes

Add salt at the end so the okra does not release water.