Simple Bhindi Masala (Okra Stir-fry)
This quick and flavorful Simple Bhindi Masala features tender okra stir-fried with aromatic onions, tangy tomatoes, and a blend of classic Indian spices, making it a perfect weeknight side or light main.
For 4 servings
**Prepare Okra:** Wash the okra thoroughly and pat them completely dry with a kitchen towel or paper towels. This is crucial to prevent sliminess. Trim the stem and tail ends, then slice the okra into 1/2-inch thick rounds.
**Heat Oil & Temper Spices:** Heat the vegetable oil in a large, heavy-bottomed pan or kadai over medium-high heat. Once hot, add the cumin seeds and let them splutter for 10-15 seconds until fragrant.
**Sauté Aromatics:** Add the chopped onion and slit green chili to the pan. Sauté for 5-7 minutes until the onion turns soft and translucent. Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
**Add Dry Spices:** Reduce the heat to medium. Add turmeric powder, coriander powder, and red chili powder. Sauté for 30 seconds, stirring constantly, until the spices are fragrant. Be careful not to burn them.
**Cook Okra:** Increase the heat to medium-high. Add the sliced okra to the pan and mix well to coat with the spices and onion mixture. Stir-fry for 7-10 minutes, stirring occasionally, until the okra starts to become tender and loses its stickiness. Avoid covering the pan during this stage.
**Incorporate Tomatoes:** Add the chopped tomatoes and salt to the pan. Mix well and continue to cook for another 5-7 minutes, stirring occasionally, until the tomatoes soften and blend into the masala, and the okra is cooked through but still retains a slight bite.
**Finish & Garnish:** Stir in the garam masala. Cook for 1 minute more. Remove from heat.
**Serve:** Garnish generously with fresh chopped coriander leaves. Serve hot with roti, paratha, or rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Dry Okra Thoroughly:** This is the most important step to prevent slimy bhindi. After washing, spread them on a clean towel and let them air dry for an hour, or pat them vigorously with paper towels.
- 2**Don't Overcrowd the Pan:** Cook okra in batches if your pan isn't large enough, as overcrowding can steam the okra and make it slimy.
- 3**Avoid Covering:** Do not cover the pan while cooking okra, especially in the initial stages, as the steam will trap moisture and make the bhindi sticky.
- 4**Acidity is Key:** The addition of tomatoes or a squeeze of lemon juice at the end helps cut through any potential sliminess and brightens the flavor.
Adapt it for your goals.
Aloo Bhindi
Add 1 cup of diced potatoes along with the okra. Cook until tender before adding tomatoes.
Dahi BhindiDahi Bhindi
Stir in 1/4 cup of whisked plain yogurt (dahi) at the very end, after removing from heat, for a creamy, tangy version. Ensure yogurt is at room temperature to prevent curdling.
Amchur BhindiAmchur Bhindi
For an extra tangy kick, add 1/2 teaspoon of amchur (dry mango powder) along with the other dry spices.
Why this is on our healthy list.
Rich in Fiber
Okra is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Vitamin & Mineral Rich
Packed with vitamins C and K, as well as folate and magnesium, contributing to immune function, bone health, and overall well-being.
Antioxidant Powerhouse
Contains antioxidants like polyphenols and flavonoids that help combat oxidative stress and reduce the risk of chronic diseases.
Frequently asked questions
The most common reason is not drying the okra thoroughly after washing. Moisture causes the mucilage (slimy substance) to release. Also, avoid covering the pan during cooking.
