Serves 2
40 min
Bhindi Masala
Recipe GLPR0e0f1324588da4
Bhindi Masala is a classic Indian side dish featuring tender okra coated in aromatic spices. The okra is carefully dried to remove excess moisture, preventing sliminess, then tossed with a warming blend of coriander, cumin, fenugreek, and garam masala. It's pan-fried in oil until the vegetables soften and develop golden edges, creating a flavorful, crispy-edged accompaniment to rice or bread.
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Ingredients
½ lb Okra
2 tablespoons Oil
3 teaspoons Coriander powder
1 teaspoon Roasted cumin powder
1 teaspoon Fennel seeds powder
½ teaspoon Garam masala
1 teaspoon Red chili powder
½ teaspoon Turmeric powder
1 teaspoon Dried mango powder (aamchur)
1 teaspoon Chaat masala
to taste Salt
Directions
Rinse the okra thoroughly under cool water to remove any dirt. Pat each piece completely dry using a clean kitchen towel or paper towels—this is essential to prevent sliminess during cooking. Trim the stem end and tip off each okra pod. Slice each pod lengthwise into two halves. As you slice, wipe your knife frequently with a damp paper towel to remove the sticky residue that accumulates with each cut; this helps minimize stickiness.
In a small bowl, combine the coriander powder, roasted cumin powder, fennel seeds powder, garam masala, red chili powder, turmeric powder, dried mango powder, chaat masala, and salt. Mix these dry spices together thoroughly until well blended.
Place the dried okra slices in a large mixing bowl. Pour the spice mixture over the okra and mix well using your hands, ensuring every piece is evenly coated with the spices.
Heat the oil in a large skillet over medium heat. Once the oil is hot, carefully add the spiced okra to the pan. Stir gently once to coat the okra with oil. Reduce heat to medium-low, cover the pan with a lid, and cook for 20–25 minutes, stirring occasionally to prevent sticking and ensure even cooking. The okra will gradually soften and shrink, turning darker in color as it cooks. Once tender and lightly browned at the edges, remove from heat and serve warm.
