Bhindi Masala (Okra Stir Fry)
Bhindi Masala is a classic North Indian sabzi made with okra (bhindi) stir-fried with onions, tomatoes, and warming spices. This homestyle okra stir fry is a staple across Indian kitchens and pairs perfectly with roti, dal, and rice for a balanced vegetarian meal.
Servings: 6 servings
Calories: 52kcal
Equipment
Ingredients
- 1 pound okra
- 1 small yellow onion sliced
- ⅛ teaspoon asafoetida
- ¾ teaspoon ajwain
- 1 green chili sliced
- 1 tablespoon ginger garlic paste
- 1 teaspoon fennel seeds freshly ground
- 1 ½ teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon ground turmeric
- 1 tomato diced
- ¾ teaspoon aamchur
- ½ lemon juiced
- cilantro to garnish
Instructions
- Rinse and dry okra completely with a kitchen towel (moisture causes sliminess). Trim the ends and cut into 1-inch pieces or into half lengthwise.
- Heat 2 tablespoons oil in a heavy-bottomed pan over medium heat. Add asafoetida, ajwain, and sliced onion. Sauté until the onions turn golden, ~6 minutes.
- Stir in ginger garlic paste and green chili. Cook for 1 minute until fragrant.
- Add ground fennel, coriander, turmeric, Kashmiri chili powder, garam masala, and salt. Sauté briefly to bloom the spices.
- Toss in the chopped okra. Stir well to coat with spices. Cook uncovered for 10–12 minutes, stirring occasionally, until the okra is tender and lightly crisped. Avoid over-stirring to reduce sliminess.
- Stir in diced tomato and cook for another 5 minutes until softened and blended into the masala.
- Sprinkle in aamchur. Stir gently, squeeze lemon juice over the top, and remove from heat.
- Garnish with cilantro and serve hot with roti, paratha, or dal and rice.
