Bhindi Masala (fried okra)


Bhindi Masala.jpg


  • 1/2 lb okra (bhindi), stems removed and cut into 2” pieces

  • 2 Tbsp ghee (clarified butter) or olive oil

  • 1 medium sweet onion, roughly chopped

  • 1 tsp ginger-garlic paste

  • 1/2 coriander powder

  • 1/4 tsp chili powder (lal mirch)

  • 1/2 tsp turmeric powder (haldi)

  • 1/2 tsp garam masala

  • 1/2 tsp fennel powder (saunf)

  • 1/2 tsp amchur powder (green dry mango powder)

  • 1/4 tsp fenugreek powder (kauri methi)

  • salt to taste


  • Rinse okra with water and drain

  • Lay out okra on paper towel and let dry

  • When dry, remove stem and cut into 2” pieces

  • Chop onion and reserve

  • Make ginger-garlic paste (1” piece of ginger and 3 garlic cloves crushed into paste in mortar with pestle)

  • Heat oil (ghee) in heavy pan or wok (kadai)

  • Add bhindi and sauté until they begin to caramelize. Stir often until firm but soft.

  • Remove okra (bhindi) and set aside

  • Add 1 additional Tbsp oil (ghee) to pan and sauté onions until translucent

  • Add the ginger-garlic paste and sauté for another minute until the paste is cooked

  • Now add chili powder, turmeric, garam masala, coriander powder, fennel powder, and amchur powder

  • Continue to sauté for another minute

  • Add back the okra (bhindi) and stir to mix the onion and spices with the okra

  • cook on medium-high heat, stirring occasionally

Things you'll need for this recipe...