Bhindi Masala Recipe

top view of bhindi masala served with rotis and raita.

Deliciously flavored Bhindi Masala Recipe or Indian style okra stir fry is well seasoned and cooked to perfection. It’s mildly spicy, healthy and packed with flavors. Pair it with warm roti or serve it as a side vegetable in a thali.

Course Side Dish

Cuisine Indian

Keyword bhindi masala dry recipe, bhindi masala fry, how to make bhindi masala recipe, vegan bhindi masala

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 62kcal

Author Gunjan

Ingredients

1 tbsp. olive oil
1 tsp mustard seeds
1 cup thinly sliced onions
1 tbsp ginger garlic paste (see notes)
3 cups chopped okra/bhindi (fresh/frozen)
1 tsp turmeric powder
1 tsp Kashmiri chili powder/red chili powder
1/2 tsp amchur/dry mango powder
1/4 tsp garam masala
2 tsp kasoori methi/dried fenugreek
salt as per taste

Instructions

Fresh okra/bhindi

If using fresh bhindi/okra make sure to wash them first and then dry each bhindi with a kitchen towel. You may wipe and spread them on a flat counter overnight to dry as well. Once they are absolutely dry chop them round about ¼ inch thickness. Measure after chopping.

Frozen okra/bhindi

If using frozen chopped okra then use it directly from the freezer but measure before adding in this recipe.

how to cook

Heat oil in a nonstick pan and add mustard seeds. Let it crackle completely and then sauté onions at high flame in it until light golden in color. Immediately add ginger garlic paste and sauté for 30 seconds at medium flame.
Add chopped okra/bhindi and sauté at high flame. Cook okra uncovered until its slimy texture is dried. Keep sautéing at intervals so as to avoid any sticking at the bottom of the pan. (Takes about 10-12 minutes).
Once okra is almost dried add turmeric powder, red chili powder, dry mango powder, garam masala and kasoori methi. Lower the flame to medium and sauté it well with the spatula. Let it cook for another 1-2minutes.
Turn off the flame and immediately add salt to it. Mix well and serve immediately.

Video

Notes

I have used frozen chopped okra/bhindi in this recipe. You may use fresh okra as well.
The leftovers can be refrigerated in an air tight container for about 3-4 days. Warm it well in the microwave before serving.
Store bought ginger garlic paste can be used or you can make it at home. Simply peel ¼ inch root ginger and combine it with 2-3 garlic cloves in your mortar and pestle and crush as fine as possible.
The trick to cook frozen okra is to let it cook at medium-high flame uncovered until it dries up. Mix and scrape okra at intervals from the bottom of the pan with the spatula to avoid sticking. (This may take 10-12 minutes).

Nutrition