Bhindi Masala
A semi-dry okra curry cooked with a base of onions and tomatoes.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prep the Okra: Wash the okra and wipe each pod completely dry with a kitchen towel. This is crucial to prevent sliminess. Snip off the ends and slice them into 1/2-inch rounds.
- 2
Fry the Okra: Heat 2 tbsp oil in a wide skillet over medium-high heat. Add the sliced okra and fry uncovered for 8-10 minutes, stirring occasionally, until they shrink, become slightly crispy, and are no longer sticky. Remove and set aside.
- 3
Make the Base: In the same skillet, add 1 tbsp oil. Crackle 1 tsp cumin seeds, then add the sliced onions. Sauté until translucent and lightly browned.
- 4
Add Tomatoes and Spices: Stir in the chopped tomatoes, turmeric, 1 tsp coriander powder, and salt. Cook for 5 minutes until the tomatoes soften into a coarse paste.
- 5
Toss Together: Return the fried okra to the pan. Mix gently with the onion-tomato masala to avoid breaking the okra rings.
- 6
Add the Tang: Sprinkle 1 tsp of Amchur (dry mango powder) over the okra. (If you don't have amchur, a squeeze of lemon juice at the end works). Cook uncovered on low heat for 3-4 minutes to meld the flavors.
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