Vegan Bhindi Masala

Name: Vegan Bhindi Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g bhindi (okra, washed, thoroughly dried, cut into 1-inch pieces); 2 tbsp oil; 0.5 tsp cumin seeds; 2 pcs onion (medium, finely sliced); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 tsp amchur (dry mango powder); 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

8/10

A dry, spiced North Indian stir-fry of tender okra and caramelized onions. This vegan version skips the yogurt but keeps all the tang from amchur and tomatoes, making it a quick, everyday sabzi that pairs perfectly with roti or dal chawal.

PREP

15m

COOK

20m

SERVES

1 KATORI

151 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the okra.
1.Wash the okra thoroughly under running water.
2.Pat each piece completely dry with a clean kitchen towel — any moisture causes sliminess.
3.Trim the ends and cut into 1-inch pieces. Set aside.
TIPDry the okra obsessively. Even a few drops of water will make the dish sticky and slimy.
temper · ~12 min
Sauté the okra until crisp.
1.Heat 1 tablespoon oil in a wide kadai over medium heat.
2.Add the cut okra and stir-fry for 10-12 minutes, shaking the pan occasionally.
3.Cook until the okra is lightly browned and no longer slimy. Transfer to a plate.
TIPUse a wide pan so the okra pieces don't crowd — overcrowding steams them instead of crisping.
temper · ~8 min
Make the tempering.
1.In the same kadai, heat the remaining 1 tablespoon oil over medium heat.
2.Add cumin seeds and let them splutter for 15 seconds.
3.Add sliced onions and a pinch of salt. Sauté until deep golden brown.
TIPCaramelizing the onions properly is key — don't rush this step. The deep brown color builds the flavor base.
saute · ~7 min
Build the masala base.
1.Add chopped ginger, minced garlic, and slit green chilies. Sauté for 1 minute until fragrant.
2.Add chopped tomatoes, turmeric, red chili powder, and coriander powder.
3.Cook, stirring often, until tomatoes turn mushy and oil separates from the masala.
mix · ~2 min
Combine okra with the masala.
1.Return the sautéed okra to the pan and gently fold into the masala.
2.Sprinkle with amchur powder, garam masala, and the remaining salt.
3.Stir gently on low heat for 2 minutes until everything is well coated and heated through.
garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve immediately with roti or paratha.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry okra thoroughly after washing — any moisture leads to sliminess during cooking.
2
Use a wide pan and don't overcrowd the okra; overcrowding steams rather than crisps.
3
Caramelize the onions until deep golden brown — this builds the sweet, savory flavor base.
4
Cook the tomato masala until oil visibly separates from the mixture for best flavor.
5
Add amchur at the end — its tangy punch diminishes with prolonged heat.
6
Stir gently when combining okra with masala to keep the okra pieces intact and crisp.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tablespoon total and dry-roast the okra in a non-stick pan without any oil first, then stir-fry with minimal oil. Great for calorie-conscious cooks who still want the texture.

with paneer

With-paneer

Add 150g cubed paneer after returning the okra to the pan for a protein boost that turns this sabzi into a heartier main course.

onion garlic free (jain)

Onion-garlic-free (jain)

Skip the onion and garlic, use asafoetida (hing) in the tempering instead, and increase the amchur slightly for tang. Suitable for Jain diets that avoid root vegetables.

spicy south indian