If you’re craving something flavorful, comforting, and undeniably Indian, this Bhindi Masala (okra curry) is a dish that deserves a place in your kitchen. Tender slices of bhindi (okra) are cooked to perfection with fragrant spices like coriander, turmeric, and red chilli powder. It’s simple, healthy, and bursting with traditional Indian flavors.
What sets this recipe apart is the balance of texture and taste. The okra is pan-fried with onions until lightly crisped, then infused with a blend of hand-ground spices. The result? A lip-smacking dish that pairs wonderfully with roti, paratha, or even steamed rice.
So heat up your skillet, let the spices sizzle, and treat yourself to this masaledaar magic – a dish so good, you’ll come back for seconds (and thirds!).
Ingredients:
- 2 tablespoons Sunflower oil
- ½ teaspoon black or brown mustard seeds
- ½ teaspoon cumin seeds
- 1 large onion, thinly sliced
- 1¼ pounds (approx. 5 cups) bhindi (okra), trimmed and sliced ½ inch thick
- 2 teaspoons stone-ground coriander powder
- ¾ teaspoon kosher salt (adjust to taste)
- ½ teaspoon stone-ground turmeric powder
- ½ to 1 teaspoon stone-ground red chilli powder (as per spice preference)
Step-by-Step Recipe Instructions:
Step 1: Prepare Ingredients
- Wash and dry the bhindi thoroughly. Trim the ends and slice into ½ inch pieces.
- Thinly slice the onion.
Step 2: Tempering Spices
- Heat 2 tablespoons of sunflower oil in a large pan over medium-high heat.
- Once the oil is hot, add mustard seeds and cumin seeds.
- Let them crackle for about a minute. Cover the pan lightly if they start to splatter.
Step 3: Sauté Onions
- Add the sliced onions to the pan.
- Sauté until they turn golden brown, about 5 to 7 minutes.
Step 4: Cook Bhindi
- Add the chopped bhindi (okra) to the pan.
- Increase the heat to medium-high and cook for 4 to 6 minutes, stirring occasionally.
- Let the mucilage (“goo”) released from okra reduce naturally.
Step 5: Spice It Up
- Add coriander powder, turmeric powder, chilli powder, and salt.
- Mix well to coat the okra evenly with spices.
- Continue cooking for another 6 to 10 minutes, stirring occasionally until the bhindi is cooked, lightly browned in spots, and has a dry texture.
Step 6: Serve Hot
- Turn off the heat and serve the bhindi masala hot with chapati, paratha, or steamed rice.
Pro Tips:
- Always pat the bhindi dry before chopping to reduce stickiness.
- Avoid covering the pan while cooking bhindi to prevent it from turning slimy.
