A simple, great on flavors, healthy and delicious, this Indian side dish Bhindi masala comes together in under 30 minutes. This dish is made with Okra, called bhindi in Hindi, and some basic Indian spices.
This Bhindi masala is made without Tomato and garlic. Even though this bhindi recipe is made with very minimal ingredients, it never fails to wow at the dinner table.
This dry bhindi sabzi goes well with Roti and paratha. Rice + dal + bhindi masala = pure comfort food for my family! We can pretty much have this combination any day. This Okra recipe is vegan, gluten-free, soy-free, and nut-free.
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Okra is one of the healthiest vegetables very widely used across the globe. It is easily available in the Indian store, whole foods, Trader joes, and Sprouts. It can be stored for a week in the refrigerator which makes it one of the most preferred vegetables.
Plus okra is very easy to grow especially here in Arizona and we grow it every summer.
It has many health benefits and including it in your everyday diet is a great idea. It’s low in calories.
Bhindi which is also known as Okra or Lady's Finger is a very popular Indian vegetable. It's almost everyone's favorite and a combination of Dal, Rice, and Bhindi Sabzi is comfort food for many including us.
Bhindi Masala can be flavored in many different ways, based on your preference.
I have shared different ways of making bhindi masala on the blog. But this recipe has my heart as it’s very simple to make with basic pantry ingredients and this bhindi recipe is perfect for a busy weeknight.
My son also loves this simple okra recipe in a lunch box as it tastes good even at room temperature. I make this recipe at least once a week for lunch.
This bhindi fry recipe is a dry preparation. It is simple, easy to follow, and is made using basic pantry staples.
Ingredients required
- Okra, known as bhindi and ladies finger - The frozen bhindis are slimier than the fresh one, so it’s best to use the fresh in bhindi this recipe, where you want the okra to be dry, not wet and sticky. Make sure to use fresh tender okras.
- Basic spices - Spices like turmeric powder, cumin-coriander powder, chili powder, hing, and salt are required for this recipe. You can add garam masala if you wish to.
- Oil - I have used cold-pressed peanut oil. You can use any oil of your choice.
- Lemon juice – Adding some lemon juice not just gives fresh flavors but also helps to reduce the sliminess.
Step by step process
- Wash the Bhindi and thoroughly dry with no trace of moisture. Trim the ends and cut them into ½” pieces.
- Very important Note - Wash the okra first, and then dry those completely using paper towels before you start cutting them.
- Heat oil in a non-stick or heavy bottom pan. Add Hing, chopped bhindi, salt, and turmeric powder. Stir once very gently.
- Cover it with a lid. Cook them over low heat for 5 to 7 minutes or until bhindi is tender. Stir gently once or twice in between.
- Note - always cook this bhindi recipe on a slow flame to get an evenly cooked result. This also prevents sticking the bhindi at the bottom.
- Pro-tip – Do not over-stir the okra whole sautéing, as stirring frequently may make the okra slimy.
- Add chili powder, cumin powder, and coriander powder. Mix gently without breaking bhindi.
- Cook it for 1 minute on medium heat. Add lemon juice. Mix it and switch off the flame.
Bhindi masala is ready. Serve it with Phulka roti, Tandoori roti, or Plain Paratha.
Notes, pro-tips, and quick FAQs
- Always try to select okra or bhindi that are bright green, and small. These are less slimy.
- Use a clean dry cutting board and knife. If you notice the knife getting sticky, wipe it clean with paper towels.
- Adding some lemon juice while cooking bhindi also helps to reduce the sliminess.
- Cut the okra ½ of an inch circle. It's best not to slice the okra too thin as it can shrivel up and lose its juicy taste.
- Never rinse the bhindi after chopping as it will greatly increase the sliminess.
- To get the maximum flavors, salt the okra while initially pan-frying it.
Before you cut or cook okra, wash and then dry it thoroughly. And I mean thoroughly. After rinsing it in a strainer, put it between two kitchen towels or clean the kitchen napkin and wipe them well.
Of course, you can. Once the okra is cleaned and cut, add oil, salt, and turmeric powder. Mix very well. Spread in a single layer in an air-fryer basket, and cook in a 400-degree F for 15 minutes or until the okra is almost done. Shake the okra around halfway through to make sure it cooks evenly. Take the okra out and add the remaining spices and lemon juice. Mix everything. That's all. Its air-fryer bhindi masala is ready.
I wouldn't recommend it.
Bhindi masala goes beautifully with roti or plain paratha. My favorite combo is Dal, rice, and this simple bhindi masala.
Storage Suggestions
Bhindi Masala will last in the fridge for about 3 to 4 days when stored properly in an air-tight container. Reheat only the amount you want to eat, otherwise, it will decrease its shelf life.
You can either heat it in a pan or microwave until nice and warm, before serving.
Variations
- Bhindi Aloo: Add one medium potato cut in ½ inch cubes.
- Bhindi Masala with Tomato and onion: Add one deseeded tomato and onion cut into ½ pieces.
More Bhindi Recipe
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No Onion No Garlic Bhindi Masala
Ingredients
- 700 grams Bhindi / Okra
- 3 tablespoon Oil
- ½ tablespoon Kashmiri Red chili powder Adjust according to your spice level
- 1 teaspoon Salt or to taste
- ¼ teaspoon Turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoon coriander powder
- ½ tablespoon Lemon juice
Method
- Wash the Bhindi and thoroughly dry with no trace of moisture. Trim the ends and cut them into ½" pieces.Very important Note – Wash the okra first, and then dry those completely using paper towels before you start cutting them.
- Heat oil in a non-stick or heavy bottom pan. Add Hing, chopped bhindi, salt, and turmeric powder. Stir once very gently.
- Cover it with a lid. Cook them over low heat for 5 to 7 minutes or until bhindi is tender. Stir gently once or twice in between.Note - always cook this bhindi recipe on a slow flame to get an evenly cooked result. This also prevents sticking the bhindi at the bottom.Pro-tip - Do not over-stir the okra whole sautéing, as stirring frequently may make the okra slimy.
- Add chili powder, cumin powder, and coriander powder. Mix gently without breaking bhindi.
- Cook it for 1 minute on medium heat. Add lemon juice. Mix it and switch off the flame.
- Bhindi masala is ready. Serve it with Phulka roti, Tandoori roti, or Plain Paratha.
Nutrition
Notes
- Always try to select okra or bhindi that are bright green, and small. These are less slimy.
- Use a clean dry cutting board and knife. If you notice the knife getting sticky, wipe it clean with paper towels.
- Adding some lemon juice while cooking bhindi also helps to reduce the sliminess.
- Cut the okra ½ of an inch circle. It's best not to slice the okra too thin as it can shrivel up and lose its juicy taste.
- Never rinse the bhindi after chopping as it will greatly increase the sliminess.
- To get the maximum flavors, salt the okra while initially pan-frying it.
- For quick faqs, variations and storage instructions, read the blog post, above the recipe card.
- This recipe is republished with new images, originally published in March 2016.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
There is no mention of quantity of salt. Are we not supposed to add salt in bhindi masala?
Salt quantity is already mentioned. Please check.