Masala Bhindi
Tender okra pieces sautéed with onions and a fragrant blend of roasted spices until perfectly crisp-tender. This North Indian dry curry skips the slime by cooking on high heat, delivering a smoky, spiced side dish that pairs seamlessly with parathas or dal-rice for a comforting weekday meal.
For 4 servings
- prep · ~5 min
Wash and dry the okra thoroughly.
Wash 500g okra under running water. Spread on a clean kitchen towel and pat each pod completely dry — this is essential to avoid sliminess. Trim the ends and slice into 1-inch pieces. Set aside.
TIPSlightly damp okra will turn gooey while cooking. Take the extra minute to dry each pod well. - saute · ~10 min
Sauté the okra until crisp.
Heat 2 tablespoons oil in a wide, heavy-bottomed pan over medium-high heat. Add the sliced okra and sauté, tossing often, until lightly browned, crisp-tender and no longer sticky — about 8 to 10 minutes. Remove to a plate and set aside.
TIPDon't cover the pan or crowd the okra; steam will undo all the crisping. - temper · ~8 min
Make the tempering.
1.Add the remaining 1 tablespoon oil to the same pan and reduce the heat to medium.2.Splutter 1 teaspoon cumin seeds until fragrant (20 seconds).3.Add the sliced onions and slit green chilies. Cook until the onions turn golden (5 to 7 minutes).4.Stir in 2 teaspoons ginger-garlic paste and sauté until the raw aroma goes away (1 minute). - saute · ~5 min
Build the masala base.
1.Add the chopped tomatoes and cook, stirring, until they completely soften and the oil starts to separate at the edges (4 to 5 minutes).2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt. Cook the spice mixture for 1 minute to bloom the masala.3.Splash a tablespoon of water if the spices start sticking to the pan. - mix · ~4 min
Combine the sautéed okra with the masala.
Return the sautéed okra to the pan. Gently fold everything together so the masala coats the okra without breaking the pieces. Cook on low heat for 3 to 4 minutes.
TIPStir gently with a flat spatula — tender okra pieces can break easily at this stage. - garnish · ~1 min
Finish with garam masala, amchur and fresh coriander.
Sprinkle garam masala and dry mango powder on top. Turn off the heat, toss once, and garnish with chopped coriander leaves. Serve immediately with roti or dal-rice.
TIPAdding the final spices off the heat preserves their bright aroma and tang.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat each okra pod bone-dry after washing to prevent the dreaded sliminess during cooking.
- 2Sauté okra on high heat in a single layer; overcrowding traps steam and makes it gooey.
- 3Do not cover the pan while cooking okra—trapped moisture turns crisp pieces soggy.
- 4Add dry mango powder (amchur) off the heat for a bright, tangy finish that doesn't fade.
- 5Cook tomatoes until the oil visibly separates from the masala for a deeper, well-incorporated flavor.
- 6Stir the okra gently with a flat spatula when combining with masala to keep pieces intact.
Adapt it for your goals.
Vegan
This recipe is already vegan as written — no changes needed. Perfect for plant-based diets without sacrificing any flavor.
low oilLow-oil
Reduce oil to 2 tablespoons total and use a non-stick pan. Dry-roast the okra first in a hot pan with just a spritz of oil for a lighter, oil-free version.
protein boostProtein boost
Add 1/2 cup of roasted peanuts or chickpeas (chana) along with the okra for extra crunch and plant protein, popular in Rajasthani-style bhindi.
stuffed versionStuffed version
Slit the okra lengthwise (like stuffed bhindi) and fill with a spice mix of coriander, cumin, amchur, and chickpea flour before sautéing — yields a hearty, restaurant-style dish.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is packed with soluble fiber that aids digestion and helps maintain steady blood sugar levels, making this dish a great choice for a balanced meal.
Good Source of Vitamin C
Fresh okra and tomatoes provide vitamin C, supporting immune health and collagen production — especially when cooked minimally to preserve nutrients.
Loaded with Antioxidants
Turmeric, cumin, coriander, and garam masala contribute anti-inflammatory and antioxidant compounds that may help reduce oxidative stress.
Low in Saturated Fat
With only a modest amount of oil, this dry curry is naturally low in unhealthy fats, relying on spices for bold flavor instead of cream or butter.
Frequently asked questions
Sliminess usually happens if the okra wasn't dried thoroughly before cooking or if the pan was covered during sautéing. Always pat each pod dry and cook uncovered on high heat.
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