Ultimate Masala Bhindi

Ingredients

• 500 g Bhindi/Okra (washed, dried, and sliced)
• Mustard Oil (for frying)
• 1 tsp Cumin Seeds
• Green Chilli (chopped)
• 3 Onion (chopped)
• Ginger Garlic Paste
• Tomato (grated)
• Salt (to taste)
• 0.5 tsp Turmeric Powder (plus extra for okra)
• Kashmiri Chilli Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala

Steps

1. 1

   Heat mustard oil in a pan and fry the sliced okra with a pinch of salt and turmeric powder until tender and slightly crispy. Remove from the pan and set aside.

2. 2

   In the same pan, add a bit more oil if needed, then add cumin seeds and chopped green chillies, sautéing until fragrant.

3. 3

   Add the chopped onions and cook until they turn translucent and golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

5. 5

   Add the grated tomato, salt, turmeric powder, Kashmiri chilli powder, and coriander powder. Cook the masala until the oil begins to separate from the sides.

6. 6

   Add the fried okra back into the pan and gently toss to coat with the masala. Sprinkle with garam masala and cook for another 2-3 minutes before serving.

Notes

Ensure the okra is completely dry after washing to prevent it from becoming slimy during cooking. Mustard oil should be heated until it reaches a smoking point before adding ingredients to remove its raw pungency.

Nutrition per serving

• main
• vegetarian
• gluten-free
• stir-fried
• indian
• sabji
• okra