Crispy Spiced Okra — Bhindi Masala
A North Indian dry-style preparation of okra sautéed with onion, tomato, and warming spices until edges crisp and the masala clings tight.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wash okra, pat completely dry, trim ends, slice into 0.5-inch rounds. Thinly slice yellow onion. Finely chop ginger-garlic paste, green chillies, and tomato. Measure all spices: Kashmiri chilli powder, turmeric, ground coriander, ground cumin, amchur, garam masala. Chop fresh coriander for garnish.
Sear
Heat 3 tbsp oil in a large skillet over medium-high heat. Add okra in a single layer, working in 2 batches if needed. Cook 6-7 minutes per batch, turning every 90 seconds, until edges crisp and slime disappears. Remove and set aside.
Bloom
Lower heat to medium. Add remaining 1 tbsp oil. Add cumin seeds, sizzle 15 seconds until fragrant. Add sliced onion, cook 4-5 minutes stirring, until edges turn golden brown.
Build
Add ginger-garlic paste and green chillies, cook 1 minute on medium until raw smell fades. Add chopped tomato, Kashmiri chilli powder, turmeric, ground coriander, ground cumin, and salt. Cook 3 minutes on medium-low, mashing tomato until it breaks down and oil beads at edges.
Saute
Return crisped okra to pan. Toss gently 2 minutes on medium-low to coat in masala without breaking rounds. Stir in amchur and garam masala. Cook 90 seconds on medium-low until glossy with masala but not wet. Stir in half the coriander off heat.
Plate
Transfer bhindi masala to serving plates. Garnish with remaining fresh coriander. Serve hot with roti, paratha, or basmati rice, alongside mango pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.