Name: Bhindi Masala
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 180 g Okra, washed, dried, cut into 1-inch pieces; 1 Onion, medium, sliced; 1 Tomato, medium, chopped; ¼ tsp Ground Turmeric; ¾ tsp Ground Coriander; ⅓ tsp Red Chilli Powder; ⅓ tsp Garam Masala; ⅓ tsp Dried Mango Powder; ¾ tsp Salt, or to taste; 2 tbsp Cooking Oil

2 hr 35 mintotal

35 min hands-on2 hr hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Ensure the lady fingers are completely dry. Trim the ends and slice them into uniform 1-inch pieces.
Heat a generous portion of the cooking oil in a wide pan. Add the lady fingers and sauté on medium heat for 8–10 minutes until the mucilage cooks out and they become slightly crisp. Remove from the pan and set aside.
8–10 min
In the same pan, heat the remaining cooking oil. Add the sliced onions and sauté until they soften and take on a light golden color.
Add the chopped tomatoes and cook until they are completely soft and the oil starts to separate at the edges.
Stir in the turmeric powder, coriander powder, red chilli powder, and salt. Cook the masala base actively for 1–2 minutes to bloom the spices.
1–2 min
Return the sautéed lady fingers to the pan and fold gently into the masala to avoid breaking the pieces.
Finish with the garam masala and dry mango powder. Cook uncovered for a final 3–4 minutes.
3–4 min
Remove from the heat and allow the dish to rest for 2 minutes to let the flavors settle.
2 min
Serve hot, traditionally accompanied by fresh roti or paratha.

How to tell it's done

The lady fingers should be entirely free of stickiness, retain a slight crunch, and be generously cloaked in the spiced onion-tomato base.

Getting it right

Tip

Never cover the pan while cooking okra, as trapped steam introduces moisture and creates a sticky texture. Pan-frying them separately first guarantees an excellent final consistency.

What to serve it with

An excellent companion to whole wheat roti, flaky parathas, or alongside a comforting dal and rice plate.

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Ingredients