Bhindi Masala
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.
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!