Description
Bhindi Masala is a flavorful and comforting Indian stir-fry dish made with tender okra cooked in a spiced tomato and onion masala. This recipe features sautéed bhindi (okra) cooked with cumin, ginger, green chili, and a blend of traditional Indian spices including coriander, turmeric, amchur, and garam masala, offering a delicious balance of savory and tangy flavors. Perfect served with rotis, parathas, or steamed rice for a wholesome vegetarian meal.
Ingredients
Units
Scale
Bhindi
- 2.5 tablespoon oil, divided
- 500 grams bhindi (okra), chopped into rounds
Spices and Seasonings
- 1 teaspoon cumin seeds
- 1.5 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon amchur (dried mango powder)
- 1/4 teaspoon red chili powder, or to taste
- 3/4 teaspoon salt, or to taste
- Garam masala, to sprinkle
Vegetables and Aromatics
- 1 medium red onion, chopped
- 1 inch ginger, chopped
- 1 green chili, chopped, or more to taste
- 2 medium tomatoes, chopped
- Ginger julienne, for garnish (optional)
Instructions
- Prepare the Bhindi: Wash the bhindi thoroughly and pat dry each piece with a paper towel to remove moisture and sliminess. Remove the head and a small portion of the tail before chopping the bhindi into rounds. Set aside.
- Cook Bhindi: Heat 1 tablespoon oil in a pan over medium heat. Once the oil is hot, add the chopped bhindi. Cook on medium heat for 10 minutes, stirring often to prevent sticking, then reduce the heat to low and cook for an additional 5 minutes. The bhindi should be mostly cooked and have minimal sliminess. Remove from heat and transfer the bhindi to a bowl.
- Sauté Spices and Vegetables: In the same pan or a different pan, heat the remaining 1.5 tablespoons oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds to release their aroma.
- Add Onions and Aromatics: Add the chopped onion to the pan and sauté for 2 to 3 minutes until soft and translucent. Then add the chopped ginger and green chili, cooking for another minute until fragrant.
- Cook Tomatoes and Spices: Add the chopped tomatoes and cook for about 4 minutes until they become soft and mushy. Stir in the coriander powder, turmeric powder, amchur, red chili powder, and salt. Mix the spices thoroughly with the tomato and onion mixture. Add a tablespoon of water to prevent the spices from burning, stirring well.
- Combine Bhindi with Masala: Add the cooked bhindi back into the pan and mix well with the spiced tomato masala. Set the heat to low-medium and cook uncovered for 5 minutes, allowing the flavors to meld beautifully.
- Finish and Garnish: Sprinkle garam masala evenly over the bhindi masala and garnish with ginger julienne if desired. Serve hot with rotis, parathas, or rice.
Notes
- If amchur (dried mango powder) is unavailable, substitute with a squeeze of fresh lemon juice added at the end before serving to add tanginess.
- Patting the bhindi dry before cooking helps reduce sliminess and improves texture.
- Cook bhindi uncovered to avoid excess moisture and to keep the texture crisp-tender.
- Adjust green chili quantity based on desired spice level.
Nutrition
- Serving Size: 1 cup (approximately 150 grams)
- Calories: 160
- Sugar: 5 grams
- Sodium: 450 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 6 grams
- Protein: 3 grams
- Cholesterol: 0 mg
