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Bhindi masala

AI-drafted · awaiting admin review

Okra stir-fried with onions and spices until tender and lightly crisp. A summer favourite eaten with roti or dal-chawal.

Region: All of IndiaOccasion: Everyday meals; summerTime: 30 minServes: 4Vegan

Ingredients

  • 500 g okra (bhindi), washed and dried well
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 2 onions, sliced
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • 1 tsp amchur (dry mango powder)
  • Salt to taste

Method

  1. Make sure the okra is completely dry, then trim the ends and cut into 1-inch pieces.
  2. Heat oil in a wide pan. Add cumin, then the onions, and fry until soft.
  3. Add the okra and stir-fry on medium heat, uncovered, for 10–12 minutes, until it is no longer sticky.
  4. Add turmeric, coriander, chilli powder and salt and cook for 5 minutes more.
  5. Sprinkle amchur, toss well and serve.

History

Okra grows well in India's hot season and is one of the most widely eaten summer vegetables in the country.

Significance

Bhindi is a lunch-box favourite with children and adults, and cooking it uncovered on dry heat is a common kitchen tip passed down in families.

Sources