Bhindi masala is a very popular Indian okra recipe that's made by cooking okra with tomato, onion, and a few basic Indian spices. It's easy to make and is delicious. This simple home-style bhindi fry recipe is vegan and gluten-free.
Calories 113 kcal
Wash okra and pat dry. Leave on a kitchen towel for a few hours to ensure that it's completely dry. When okra gets dry, chop off the head and pointed tip and then cut them into medium size pieces. Heat oil in a cooking pot and add cumin seeds. When the cumin seeds start spluttering, add sliced onion and cook until it starts turning brown. Add turmeric powder, red chili powder, and coriander powder. Saute for a few seconds. Add chopped tomatoes and green chilies. Cook for 4-5 minutes on medium flame or until the tomatoes turn mushy and are nicely cooked. Next, add chopped okra. Cook on a medium flame for around 15 minutes or until okra gets nicely cooked and becomes slime free. Gently stir occasionally after every 5-6 minutes to avoid burning. Once okra is cooked, add salt and mix. Cook for another minute. Finally, add garam masala. Mix and switch off the stove.
The okra should be completely dry before getting cooked, so wash it a few hours in advance and allow it to dry completely before starting the cooking process.
Don't add water to okra while cooking.
Avoid covering the cooking pot while cooking okra.
Don't stir okra too much and even while stirring, stir gently.
Add salt only at the last stage when okra is completely cooked.
Add something sour like dry mango powder or lime juice once is cooked. This also helps in getting rid of the slime.
More recipe tips and tricks are given within the post above. Please follow them to make this recipe.
Calories: 113 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 54 mg | Potassium: 512 mg | Fiber: 6 g | Sugar: 4 g | Vitamin A: 1232 IU | Vitamin C: 37 mg | Calcium: 122 mg | Iron: 1 mg