Bhindi masala is how you’re going to convert okra haters. First off, it’s not slimy! And second, it’s paired with lots of onions and spices that make it so aromatic and tender.
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One vegetable that almost every Indian person I know enjoys is bhindi, or okra, which may come as a surprise because okra is known to many as a slimy green vegetable. But in my household, okra is the most uncontroversial vegetable, so making bhindi masala for the first time brought me a lot of joy.
Especially on the days when I cook and eat alone, it feels deeply satisfying to know that I can evoke the feelings of home no matter where I am. Some foods may be simple, but they’re associated with emotions and people that just make them feel like more than that. I was so giddy after making this because it actually turned out pretty similar to my mom’s bhindi!!!
How to Make Bhindi Masala
Ummm no slime please
In all honesty, I don’t mind the sliminess of bhindi much, but I can see why most people are turned offby it.
To make it not slimy, thoroughly dry your bhindi. Like…very thoroughly.
And for extra precaution if you’re really anti-slime, go in with lemon or lime juice while frying it in batches, before preparing the onions and spices. Having the bhindi too close together = slime! But lemon or lime juice remedies the issue quite nicely.
Add a little bit of ~spice~
Then we do mustard seeds, cumin seeds, chili flakes, and hing, before frying onions until they release sweetness that balances the rest of the spices: coriander, red chili, and amchur. Cover and cook until the bhindi is tender! This might take awhile.
It’s pretty quick and easy, so I paired it with a simple mango lassi!
Bhindi Masala
Ingredients
- 30 pieces of bhindi (okra), washed and dried
- 2 tbsp + 1 tsp avocado oil or another neutral oil
- ½ tbsp lime juice (from ½ a lime)
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp red chili flakes
- pinch of hing (asafetida)
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- ½ tsp salt (to taste)
- ½ tsp turmeric
- ½ tsp red chili powder
- 1 tsp coriander
- 1 tsp amchur (dried mango) powder
- ¼ tsp garam masala
Instructions
- Dry the bhindi thoroughly after washing. Trim the edges and tips. Cut into thirds, which should yield pieces that are about 1 inch long.
- Heat 2 tbsp oil in a pan over medium heat. Add the bhindi and immediately (to prevent slime), the lime juice. Fry the bhindi for 7-8 minutes until they are tender. Set aside on a paper towel.
- Add another tsp of oil to the pan. Add 1/2 tsp mustard seeds and 1 tsp cumin seeds. Let the seeds crackle for a minute (but not burn!) before adding chili flakes and hing. Let the hing bloom for 30 seconds to a minute.
- Add the onions and cook until translucent, which should take 6-7 minutes.
- Add garlic and cook for another minute or two. Add salt, turmeric, red chili powder, and coriander. Cook for a minute.
- Add bhindi and lightly stir fry with the masala. Cover and keep on medium-low heat for 10-15 min until cooked.
- Finish with amchur, garam masala, and salt to taste. Enjoy with roti or paratha!
For another way to prepare okra, check out…
