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Bhindi Masala

A simple, healthy Indian okra (bhindi) stir-fry cooked with onions, tomatoes and spices — light, flavourful and easy for beginners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 500 grams bhindi (okra) washed, dried and cut into 2-inch pieces
  • 2 tbsp oil (vegetable or mustard)
  • 1 cup onion, finely chopped
  • 1 cup tomato, finely chopped or pureed
  • 1 tsp turmeric powder
  • 1 tsp red chili powder adjust to taste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • salt to taste
  • 2 tbsp fresh coriander leaves, chopped for garnish

Equipment

  • pan or kadai

Method
 

  1. Wash the bhindi well and pat dry completely. Cut into 2-inch pieces to avoid sliminess.
  2. Heat 1 tablespoon oil in a pan over medium heat. Add the bhindi and sauté until surfaces are lightly cooked and somewhat dry. Remove and keep aside.
  3. In the same pan, add remaining 1 tablespoon oil. Add chopped onions and sauté until light golden.
  4. Add chopped or pureed tomatoes, turmeric, red chili powder, coriander powder, cumin powder and salt. Cook until oil begins to separate from the masala.
  5. Add the sautéed bhindi pieces back to the pan. Mix gently to coat bhindi with the masala. Cover and cook on low-medium heat for 5–7 minutes until okra is tender.
  6. Sprinkle garam masala, stir gently. Turn off the heat and garnish with chopped coriander leaves.
  7. Serve hot with roti or steamed rice. Enjoy.

Notes

Make sure bhindi is completely dry before cutting — this helps prevent sliminess. Sautéing bhindi separately first helps keep texture firm.