Bhindi Masala
Crispy fried okra tossed with aromatic spices, onions, and tomatoes in this classic Indian vegetarian side dish. Quick to prepare and deeply flavorful with warm spices.
- Total time
- 25 min
- Servings
- 4
- Calories
- 145
- Protein
- 4g
Ingredients
- 500 g okra (bhindi)
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 piece green chili, minced
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 medium tomato, finely diced
- ½ tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp amchur (dried mango powder)
- 1 tsp salt
- ¼ tsp black pepper powder
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Rinse okra thoroughly and pat completely dry with paper towels. Trim off the stem ends and discard. Chop okra lengthwise into halves or quarter them for smaller pieces.
- 2
Prepare all aromatics: chop onion, mince green chili, ginger, and garlic. Dice tomato finely.
- 3
Heat 2 tbsp oil in a large skillet over medium-high heat. Add okra in a single layer and cook for 4-5 minutes, stirring occasionally, until lightly golden and crispy. Remove to a plate.
- 4
Add remaining 1 tbsp oil to the skillet. Add cumin seeds and let them crackle for 30 seconds.
- 5
Add chopped onion and sauté for 3-4 minutes until translucent. Add green chili, ginger, and garlic. Cook for 1-2 minutes until fragrant.
- 6
Stir in coriander powder, turmeric, red chili powder, and amchur. Mix well and cook for 30 seconds.
- 7
Add diced tomato and cook for 2-3 minutes until softened and integrated into the spices.
- 8
Return cooked okra to the skillet. Sprinkle with salt and black pepper. Toss gently for 2-3 minutes until everything is well coated and heated through.
- 9
Remove from heat and garnish with fresh cilantro. Serve hot.
Tools you’ll need
- large skillet or karahi (12-inch)
- cutting board
- chef's knife
- paper towels
- wooden spoon
- measuring spoons
- plate
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