Bhindi Masala

Bhindi Masala

Okra is the edible fruit, or seed pod, of <em>Abelmoschus esculentus</em>.

Okra is the edible fruit, or seed pod, of Abelmoschus esculentus.

Bhindi masala is a popular North Indian dish made with okra (called bhindi in Hindi), spices, and aromatics. Known for its earthy and slightly tangy flavors, this dish is a favorite in Indian households due to its simplicity and nutritional value. Bhindi is rich in dietary fiber and vitamins, making this dish both delicious and healthy. Traditionally dry (without much gravy), bhindi masala is often served with chapati, naan, or rice. Its vibrant spices and minimal ingredients highlight the natural flavors of the okra, making it a quintessential example of homestyle Indian cooking.

Recipe Servings: 4

Prep Time

15 minutes

Cook Time

24 minutes

Total Time

39 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 lb (450 g) fresh okra, washed, dried, and cut into 1-inch (2.5-cm) pieces
4 Tbsp (60 ml) vegetable oil, divided
1 tsp (5 g) cumin seeds
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch (2.5 cm) piece of ginger, minced
1 green chile, finely chopped (optional)
2 medium tomatoes, finely chopped
½ tsp (2 g) ground turmeric
1 tsp (5 g) ground coriander
1 tsp (5 g) ground cumin
½ tsp (2 g) garam masala
½ tsp (2 g) chili powder (adjust for heat preference)
Salt, to taste
1 tsp (5 g) amchur (dried mango powder) or 1 tsp (5 ml) lemon juice
2 Tbsp (8 g) fresh cilantro, chopped

Directions

Wash and dry okra. Ensure the okra is completely dry after washing to avoid it becoming slimy during cooking.
Heat 2 tablespoons (30 ml) of the oil in a non-stick skillet over medium heat.
Add the chopped okra and sauté for 8–10 minutes, stirring occasionally, until lightly browned and tender. Remove from the pan and set aside.
In the same skillet, heat the remaining 2 tablespoons (30 ml) of oil over medium heat.
Add cumin seeds and let them sizzle for 30 seconds.
Add the chopped onion and sauté for 5–6 minutes until golden brown.
Stir in the garlic, ginger, and green chile (if using), and cook for 1–2 minutes until fragrant.
Add the chopped tomatoes and cook for 5–7 minutes, stirring occasionally, until they break down and form a thick paste.
Stir in turmeric, ground coriander, ground cumin, garam masala, and chili powder. Cook for 1–2 minutes to toast the spices.
Add the sautéed okra to the masala mixture, stirring gently to coat the pieces evenly.
Season with salt and cook for 5 more minutes, allowing the flavors to meld.
Sprinkle with amchur (dried mango powder) or lemon juice for a tangy finish.
Garnish with freshly chopped cilantro.
Serve hot with chapati, paratha, or steamed rice.