Bhindi Masala
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Calories
157 kcal
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Course
Main Course
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Cuisine
Indian
Bhindi Masala
Description
This Bhindi Masala recipe begins by thoroughly drying and slicing okra to reduce slime. The okra is sautéed slow and uncovered in oil until nearly cooked but still retaining slight crunch. Minimal stirring helps maintain texture and prevent mucilage development.
Separately, cumin seeds are toasted in oil before adding sliced onions, which cook until golden. Ginger, garlic, and diced tomatoes mix in with spices including turmeric, Kashmiri red chili powder, coriander, and garam masala, cooking briefly to develop a fragrant masala base.
The sautéed okra is returned to the pan, allowing the combined flavors to meld uncovered for a few minutes, achieving a tender yet firm consistency. The dish finishes with freshly chopped cilantro, adding a fresh herbal note. Bhindi Masala is often served as a side with Indian meals, complementing dals and flatbreads.
This cooking technique prioritizes reducing sliminess traditionally associated with okra dishes by drying well and controlling stirring during cooking. Lemon juice can be added if texture is still sticky.
Ingredients
- 1 pound okra
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- 1 large yellow onion sliced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 tomato diced
- 1½ teaspoon kosher salt
- ¼ teaspoon Turmeric ground
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- ¼ teaspoon garam masala
- ¼ cup cilantro finely chopped
Instructions
- Rinse and completely dry okra with paper towels. Use a clean dry cutting board and knife, cut dried okra into diagonally sliced pieces, discarding the top and the bottom. If you notice the knife getting sticky, wipe it clean with paper towels.
- Heat half of the oil in a medium nonstick pan. Add okra and saute uncovered for 8 to 10 minutes stirring a few times, until the okra is almost cooked but still has a slight crunch to it. Do not over-stir. Take the okra out and reserve. In the same pan add the remaining oil.
- Add cumin seeds and allow them to sizzle. Add sliced onion and cook for 4 to 5 minutes, stirring frequently.
- Add ginger, garlic, tomatoes and mix well. Add salt, turmeric, red chili powder, ground coriander, and garam masala mix well. Cook for 2 minutes or just until the onions start to soften a bit.
- Add the reserved okra and cook uncovered for 2 to 3 minutes, or until the okra is cooked to your desired consistency.
Notes
- Thoroughly wash and dry the okra using paper towels before cutting to minimize slime.
- Use a clean, dry cutting board and knife, wiping the knife often if it gets sticky while slicing the okra.
- Avoid stirring the okra frequently while sautéing to maintain a firmer texture and reduce slime.
- Cook okra uncovered on medium heat for best non-slimy results; a non-stick pan works well.
- If the okra appears slimy, toss gently with 1 teaspoon lemon juice to reduce mucilage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 893mg | 37% |
| Potassium | 485mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1284IU | 26% |
| Vitamin C | 34mg | 38% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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