Bhindi Masala Recipe

Bhindi Masala
Spicy 'Curried' Okra
Submitted By: Taz


1 lb Okra (Bhindi) - washed, patted dry, and sliced into ‘rounds’
3 Fresh Green Chiles (Hari Mirch) - split and seeded
4 Roma Tomatoes (Tamatar) - seeded and chopped
1 medium Red Onion (Pyaz) - diced
½ inch piece Fresh Ginger (Adrak) - minced
4 cloves Fresh Garlic (Leh-sun) - minced
1 tsp Black Mustard Seeds (Rai)
1 tsp Cumin Seeds (Jeera)
1 tsp Coriander Seeds (Dhania Saabut) - crushed
2 tsp Garam Masala
1 tsp Turmeric Powder (Haldi)
1 tsp Red Chile Powder (Lal Mirchi) - amount to taste
½ tsp Panch Phoran
Kosher Salt (Namak) to taste
3 Tbs Oil - can use olive, grape seed, or vegetable oil

  1. Heat oil in a large kadahi, wok, or deep pan over medium-high heat until shimmering
  2. Once oil is hot, add cumin seeds, mustard seeds, and crushed coriander seeds - Sauté until mustard seeds pop (apx 30 seconds)
  3. Reduce heat to medium-low and add the onion - Continue to sauté until onion is lightly browned (apx 10-12 minutes)
  4. Add garlic, ginger, and okra - Continue to sauté for 1-2 minutes
  5. Add garam masala, turmeric powder, red chile powder, and salt to taste - Continue to sauté for 1 minute
  6. Add tomatoes and thoroughly combine - Allow to cook (stirring frequently) for 8-12 minutes or until okra is cooked through (add a little water as necessary to avoid sticking and scorching)
  7. Add green chile and panch phoran - Continue (stirring frequently) to cook for 5 minutes until liquid is fully absorbed and the okra is slightly colored and ‘crisped’
  8. Remove from heat - Adjust seasoning
  9. Serve hot along with basmati rice and raita

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