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Delicious Bhindi Masala: Step-by-Step Guide

There are so many recipes for this dish, but basically they all have a few commonalities. Onion, ginger and garlic purée and tomato base with additional ground spices. The names okra, bhindi and lady fingers are used interchangeably.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh Okra
  • 3-4 Tbsp Oil
  • 1 tsp Cumin Seed or Black Mustard Seed
  • 1 large Onion puréed
  • 2 inch piece Ginger Root puréed
  • 6 cloves Garlic puréed
  • 2 Green Chilis sliced lengthwise
  • 3/4 tsp Sea Salt
  • 1 tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • Juice of 1/2 lemon
  • 1 cup chopped Tomatoes
  • 1 tsp dried Fenugreek leaves Kasuri Methi

Equipment

  • Wok

Method
 

  1. Prep the okra by washing them throughly and drying them completely. Cut off each end and then cut them into bite size pieces. I could have cut my pieces slightly smaller.
  2. Add the oil to your pan and add the black mustard or cumin seeds. Once they start popping, add your onion, garlic and ginger purée and allow it to turn slightly golden brown. Add the chili powder, turmeric and garam masala and salt and sauté for a minute or so to take off any rawness of the spices. Add the okra and the lemon juice and cook for 6-8 minutes.
  3. Add the chopped tomatoes and fenugreek leaves, cover and cook for an additional 3-4 minutes. Uncover the pan and cook away any excess moisture. This is dry masala, so you don’t want it soupy. Serve with basmati rice.

Notes

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