Go Back

Okra Spices (Bhindi Masala)

A simple and tasty bhindi (okra) dish made with basic spices, perfect for a quick weekday meal or lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g bhindi (okra/ladyfinger), chopped Wash and dry well before cutting
  • 1 medium onion, finely sliced
  • 1 medium tomato, chopped
  • 2 pcs green chilies, slit (optional) For added heat
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder Adjust to taste
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala (optional)
  • to taste Salt
  • 2-3 tbsp oil For cooking
  • 1 tsp lemon juice or amchur (dry mango powder) – optional For tanginess

Method
 

Preparation
  1. Wash and dry the bhindi completely using a kitchen towel. Cut into small round pieces.
Cooking
  1. 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.
  2. In the same pan, heat remaining oil. Add cumin seeds and let them splutter. Add onions and sauté until golden.
  3. Add tomatoes and green chilies. Cook until the tomatoes soften. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
  4. Add the sautéed bhindi to the pan. Stir gently to coat with the masala. Cover and cook for another 5-7 minutes, stirring occasionally.
  5. Add garam masala and a splash of lemon juice or a pinch of amchur. Mix and cook for 2 minutes.
Serving
  1. 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.

Notes

Cool completely before storing 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.