introduction
Okra Spices is a simple, tasty bhindi (okra) dish made with basic spices. It cooks fast and uses common ingredients. You get a dry, flavorful okra masala that goes well with Indian bread or rice.
why make this recipe
- It is quick and easy to make.
- Uses few ingredients you likely have.
- Low on oil and still tasty.
- Good for a weekday meal or a simple lunch.
how to make Okra Spices
Follow the steps below to make this bhindi masala. Work in order so the okra stays dry and not slimy.
Ingredients :
250g bhindi (okra/ladyfinger), chopped, 1 medium onion, finely sliced, 1 medium tomato, chopped, 2 green chilies (optional), slit, 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp garam masala (optional), Salt to taste, 2–3 tbsp oil, 1 tsp lemon juice or amchur (dry mango powder) – optional
Directions :
- Wash and dry the bhindi completely using a kitchen towel. Cut into small round pieces.
- Heat 1 tbsp oil in a pan. Add the chopped bhindi and sauté on medium heat for 8–10 minutes until the sliminess goes away. Remove and set aside.
- In the same pan, heat remaining oil. Add cumin seeds and let them splutter. Add onions and sauté until golden.
- Add tomatoes and green chilies. Cook until the tomatoes soften. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add the sautéed bhindi to the pan. Stir gently to coat with masala. Cover and cook for another 5–7 minutes, stirring occasionally.
- Add garam masala and a splash of lemon juice or a pinch of amchur. Mix and cook for 2 minutes.
- Serve with roti, paratha, or dal-chawal.
how to serve Okra Spices
Serve hot with roti, paratha, or steamed rice. You can add plain yogurt or a simple dal on the side. Garnish with a little fresh coriander or a lemon wedge.
how to store Okra Spices
- Cool completely before storing.
- Keep in an airtight container in the fridge for up to 3 days.
- Reheat on the stove with a splash of water or in the microwave. Avoid overcooking.
tips to make Okra Spices
- Dry the okra well after washing. Wet okra becomes slimy.
- Cut okra into even pieces for even cooking.
- Sauté okra first in a little oil to remove slime, then cook with masala.
- Cook on medium heat to avoid burning or undercooking.
- Use amchur or lemon at the end for a fresh tang.
variation (if any)
- Add diced potato for a bhindi-aloo version.
- Use kasuri methi or a pinch of amchur instead of lemon for different flavor.
- Add paneer cubes for a richer dish.
- Make it spicier by increasing red chili powder or adding more green chilies.
FAQs
Q: How do I stop okra from getting slimy?
A: Dry okra well after washing. Cook it on medium-high heat and sauté before adding other ingredients.
Q: Can I freeze this dish?
A: Freezing changes the texture. It is not recommended, but you can freeze in small portions for up to a month. Thaw and reheat gently.
Q: Can I skip tomatoes?
A: Yes. If you skip tomatoes, add a little more amchur or lemon for tang.
Q: Is this recipe vegan?
A: Yes, it is vegan if you use oil and no dairy.
Q: Can I use frozen okra?
A: Frozen okra can be used but may get softer. Thaw and pat dry before cooking.
Conclusion
For a similar bhindi masala method and more tips, see this detailed recipe: Bhindi Masala Recipe (Okra Masala) – Swasthi’s Recipes.
Okra Spices (Bhindi Masala)
Ingredients
Method
- Wash and dry the bhindi completely using a kitchen towel. Cut into small round pieces.
- Heat 1 tbsp oil in a pan. Add the chopped bhindi and sauté on medium heat for 8-10 minutes until the sliminess goes away. Remove and set aside.
- In the same pan, heat remaining oil. Add cumin seeds and let them splutter. Add onions and sauté until golden.
- Add tomatoes and green chilies. Cook until the tomatoes soften. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add the sautéed bhindi to the pan. Stir gently to coat with the masala. Cover and cook for another 5-7 minutes, stirring occasionally.
- Add garam masala and a splash of lemon juice or a pinch of amchur. Mix and cook for 2 minutes.
- Serve hot with roti, paratha, or steamed rice. You can add plain yogurt or a simple dal on the side. Garnish with a little fresh coriander or a lemon wedge.