IN Cuisine

Bhindi Masala (Spiced Okra Stir-Fry)

Crispy pan-fried okra tossed in a tangy tomato-onion masala with amchur and coriander — a quick, fiber-rich Indian stir-fry that's delicious with roti or dal-rice.

10mPrep
20mCook
3Servings
145Calories
4gProtein

Ingredients

  • okra (bhindi), trimmed and sliced
  • onion, thinly sliced
  • tomato, diced
  • garlic, minced
  • cumin seeds
  • coriander powder
  • amchur
  • red chili powder
  • oil
  • salt

Ingredients

  • 400 g okra (bhindi), trimmed and sliced
  • 1 medium onion, thinly sliced
  • 1 medium tomato, diced
  • 2 cloves garlic, minced
  • 0.5 tsp cumin seeds
  • 1 tsp coriander powder
  • 0.5 tsp amchur
  • 0.5 tsp red chili powder
  • 3 tbsp oil
  • 1 tsp salt

Instructions

  1. Dry the okra completely (moisture makes it slimy); slice into 1-inch pieces.
  2. Heat 2 tbsp oil in a wide pan; add okra and stir-fry on high heat 8 minutes until lightly browned.
  3. Remove okra; in same pan add remaining oil and cumin seeds.
  4. Add onion and sauté until golden; add garlic, tomato, and all spices; cook 5 minutes.
  5. Return okra to pan; toss with the masala.
  6. Cook 3 minutes on high heat until everything is coated and crispy. Serve with roti.

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