Simple Skillet Bhindi Masala

1. 1
   prep · ~10 min

   Prep the okra.

   1.Wash okra and pat completely dry with a kitchen towel (any moisture causes slime).

   2.Trim the ends and cut into 1-inch pieces.

   3.Slice onions thinly, chop tomatoes finely, mince garlic, and grate ginger.

   TIPDry okra thoroughly — even a drop of water will make it slimy during cooking.
2. 2
   fry · ~10 min

   Pan-fry the okra until crisp.

   1.Heat 1.5 tbsp oil in a large skillet over medium-high heat.

   2.Add okra pieces in a single layer and stir-fry for 8-10 minutes until golden and slightly crisp.

   3.Remove from skillet and set aside on a plate.

   TIPDon't overcrowd the pan — cook in batches if needed. Okra should be browned and crisp, not steamed.
3. 3
   temper · ~8 min

   Sauté onions and aromatics.

   1.In the same skillet, add the remaining 0.5 tbsp oil.

   2.Add sliced onions and sauté until golden brown (5-7 minutes).

   3.Add grated ginger, minced garlic, and slit green chilies. Sauté for 1 minute until fragrant.

   TIPLet onions brown well — this builds the deep flavor base for the masala.
4. 4
   saute · ~5 min

   Cook the tomato masala.

   1.Add chopped tomatoes along with turmeric powder, red chili powder, coriander powder, cumin powder, and salt.

   2.Cook for 4-5 minutes, stirring occasionally, until tomatoes soften and oil starts to separate.

   3.Add dry mango powder and garam masala. Stir well.
5. 5
   assemble · ~2 min

   Toss fried okra with the masala.

   1.Return the pan-fried okra to the skillet.

   2.Gently toss everything together so the okra is evenly coated with the masala.

   3.Cook on low heat for 2 minutes — no more, or okra may get slimy.

   TIPKeep the heat low and handle gently. Overcooking at this stage brings back the slime.
6. 6
   garnish

   Finish with lemon and cilantro.

   Remove from heat. Sprinkle lemon juice and garnish with fresh coriander leaves. Serve immediately.

Cuisines we love