IndianTraditional#BhindiMasala#Okra#delicious#healthy#authentuc#LunchDinner#easy#vegetarianrecipe
Bhindi Masala (Okra Stir-Fry)
Semi-dry okra in a tomato–garlic masala — quick and non-slimy
Everyday bhindi masala — fresh okra cooked with a simple tomato, garlic, ginger and green chilli masala until tender and coated in spice. A quick vegetarian sabzi for lunch or dinner with roti.
Ingredients
Main
- 500 g bhindi (okra), washed, dried, and cut into rounds
- 2 tomatoes, finely chopped
- 2 green chillies, chopped
- 4 garlic cloves, finely chopped
- 1 small piece ginger, finely chopped
- 1 dried red chilli
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt (or to taste)
- Fresh coriander, to garnish
Instructions
- Prep. Wash and thoroughly dry the bhindi, then cut into bite-sized pieces. Finely chop the tomatoes, green chillies, garlic, and ginger.
- Start the masala. Heat oil in a pan. Add cumin seeds and the dried red chilli. Add garlic, ginger, and green chillies; sauté until fragrant.
- Cook tomatoes. Add the chopped tomatoes and cook until they break down into a thick masala. Stir in turmeric, coriander powder, red chilli powder, and salt.
- Add bhindi. Add the okra and mix gently. Cook on medium heat, stirring occasionally, until the bhindi is tender and coated in the masala.
- Serve. Garnish with coriander and serve hot with roti or dal-rice.
Pro tip: Pat the bhindi completely dry before cutting — wet okra turns slimy. Cook uncovered on medium heat so moisture evaporates and the pods stay crisp-tender.
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