Bhindi Masala (Spiced Stir-Fried Okra)
Local name: بھنڈی مسالہ
In short: Fresh okra fried until tender and non-sticky, then tossed with onion, tomato, cumin and dried mango powder for a dry, fragrant Pakistani side dish. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 185 kcal
Okra has a reputation for turning slimy, but Pakistani cooks have a simple answer: dry the pods completely, cut them just before cooking and fry them over steady heat without covering the pan. The result, bhindi masala, is tender, lightly crisp at the edges and coated with a dry masala of onion, tomato and cumin. A squeeze of lemon or a pinch of dried mango powder at the end brightens it, and it is eaten with roti for lunch or dinner.
Instructions
- Dry each okra pod thoroughly with a clean towel and let the pods air-dry for 10 minutes. Trim off the tops and cut the pods into 2.5 cm (1 in) pieces.
- Heat 3 tablespoons of the oil in a wide, heavy pan over medium heat. Add the okra and fry for 10 to 12 minutes, stirring only now and then and keeping the pan uncovered, until the pieces are tender, browned in spots and no longer sticky. Transfer to a plate.
- Add the remaining tablespoon of oil to the pan. Add the cumin seeds and let them sizzle for 15 seconds, then add the onion and cook for 6 to 8 minutes, until golden. Stir in the garlic and cook for 1 minute.
- Add the tomatoes, turmeric, chili powder, ground coriander, ground cumin, salt and green chilies. Cook for 6 to 8 minutes, until the tomatoes break down into a thick paste.
- Return the okra to the pan and toss gently to coat. Cook uncovered for 5 minutes, until the masala clings to the pods.
- Sprinkle with the mango powder and garam masala, scatter the fresh coriander over the top and serve with roti.
Tips
- Keep the okra completely dry and do not cover the pan, since moisture and steam create the slime. Add acidic ingredients such as tomato or lemon only after the okra has been fried.
- Choose small, bright green pods that snap when bent, because large ones are woody and tough. Fry the okra in two batches if your pan is small.
Questions and answers
How do I keep okra from getting slimy?
Dry the pods completely, cut them just before cooking and fry them uncovered over medium heat. A little acid, such as dried mango powder or lemon juice at the end, also reduces the stickiness.
Can I use frozen okra?
Yes. Cook it straight from frozen, uncovered and over medium-high heat, so the surface moisture evaporates. It will be softer than fresh okra but still works well in this masala.
What do I serve with bhindi masala?
Roti or paratha, with a daal such as chana daal, makes a classic home meal. It also goes well with plain steamed rice.
How long does it take to make Bhindi Masala (Spiced Stir-Fried Okra)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Bhindi Masala (Spiced Stir-Fried Okra)?
About 185 kcal per serving, with 4 g of protein, 14 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 14 g |
| Fat | 13 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
