Bhindi Masala (Okra Stir Fry/Okra Curry)

A simple and easy bhindi masala recipe that tastes delicious with some warm roti. This version has a thick masala with lots of onions, tomatoes, and spices to make for a quick okra curry. It's Indian vegetarian food at its best!

Try this baingan bharta (smoked and mashed eggplant curry) too if you like tasty Indian food.

About Bhindi Masala aka Okra Curry

Okra, quaintly called lady's fingers in India, is a commonly found vegetable and there are so many ways to make it. Bhindi masala, as the name indicates, is a curried version with caramelized onions and tomatoes, but there is another Indian okra recipe that has even fewer ingredients and a dead simple method, the ever popular bhindi sabzi. And if you are not averse to meat, do try bhindi gosht as well!

Yes, you must get rid of the sticky goop that oozes out of okra when you cook it (also an indicator of its ‘doneness’), but that’s not rocket science. Just add a little mango powder and keep sautéing it on a medium to high flame. The stickiness will disappear, bit by bit.

The good thing about bhindi masala is that unlike its more unassuming sister, bhindi sabzi, you can add a little water here. The onion-tomato masala base has water, and the final dish is not as dry as bhindi sabzi, it is semi-dry, so the zero water rule does not apply here.

Make this okra curry in a snap and have it with a simple moong dal, a 10-minute boondi raita and any Indian bread of your choice, preferably fresh roti, for an easy, no-frills Indian vegetarian meal. My go-to for weeknights!

More must-try sabzi recipes: aloo gobi, palak aloo, mixed vegetable sabzi, and potato and capsicum curry.

Ingredients

Note: exact amounts are mentioned in the recipe card further down.

Okra: Okra or bhindi is easily available in any supermarket; however, do go for Indian bhindi that is different from the variety of okra found in North America. Indian bhindi is long and thin and very green, whereas the okra that you find in supermarkets here is short, stubby, and pale green in colour. Although you can definitely use this for making bhindi masala, do choose the Indian variety found in Indian groceries or even hypermarkets like Walmart.

Red onions, tomatoes, and garlic (chopped): These are used to make the 'masala' part of bhindi masala, or the curry base that gives the dish its flavor and colour.

Whole cumin seeds: These small but mighty seeds add a lot of flavor and are generally used liberally in most Indian sabzi dishes and curries as part of the tempering or tadka.

Powdered spices: Red chilli, coriander, turmeric, roasted and ground cumin, and mango powder, also known as khatai or amchur are also essential and go into the masala.

Note #1: Mango powder not only adds a pleasing tang to the okra but also helps in getting rid of the slime that oozes from okra when you cook it. Therefore, don't skip it:)

Note #2: To roast and grind the cumin, add a tablespoon to a small frypan on medium heat and stir until the seeds turn dark and give off a strong aroma of cumin. Grind coarsely in a spice grinder when cool and use the amount required by the recipe. Extra cumin powder can be stored along with your other spices for later use.

Cooking oil and sea salt: Use any neutral cooking oil or even avocado oil for your Indian cooking to avoid the lingering aftertaste of stronger oils like olive or coconut.

Instructions

Preparation

1. Cut each piece of okra horizontally into 2 or 3 smaller pieces, making sure to cut off the heads first.

2. Chop the onions, tomatoes and garlic finely

Cooking

1. Heat the oil in a pan on medium heat and add cumin seeds and garlic. Sauté for 2 minutes.

2. Add the onions and fry until the onions change colour. If you like your onions caramelized, continue frying the onions until they become reddish-brown.

3. Add the tomatoes, salt and powdered spices. Stir to mix well. Sauté on medium heat for 5 minutes or until the tomatoes break down and the masala turns glossy. Add a few splashes of water while sautéing to keep the masala from burning.

4. Now add the okra, stir well to coat it with the masala and sauté for 12-15 minutes or until the okra softens. You can add a little water to soften the okra, but don't add too much.

Note: As you are sautéing the okra, it will ooze the sticky slime that is so characteristic of okra, but don't worry, it will disappear gradually as you continue cooking the okra. The sourness from the mango powder also helps reduce the slime.

Optional step: This is an optional step because once the okra has softened, the dish is ready to be served. However, if you want to make it even tastier, add some finely chopped onions and tomatoes (about half cup) just 3-4 minutes before the okra is fully cooked and continue sautéing the okra until softened. This adds so much more flavor to the dish, I had to mention it here. Do try it if you don't mind chopping up a little extra onions and tomatoes!

Top Tips

1. Although this okra curry can be cooked in a stainless steel karahi (wok), it is easier made in a good non-stick pan as it does tend to stick to the vessel it is cooked in.

2. Don't skip the mango powder. Its sourness cuts the slime that okra naturally produces to a very great extent.

3. Don't leave the okra unattended as it might burn! For this reason, you need to keep stirring it every now and then so that it doesn't stick to the pan.

If you tried this recipe, do consider giving it a star rating and a comment below. And if you’re on Instagram, feel free to tag me so I can see your creation. I'd love to hear from you! Thank you:)

📖 Recipe