This bhindi fry masala recipe is the easiest thing you will make! In different regions, it’s made differently. In Pakistan, bhindi fry (okra) is usually made with onion and tomatoes and spiced with staple spices that you will find in most Pakistani and Indian dishes.
HOW TO ELIMINATE THE STICKINESS FROM THE OKRA?
Okra contains mucilage that releases when it is exposed. Because the okra bhindi masala is made with chopped pieces, naturally the mucilage will release. All you have to do is stir-fry the okra on medium to high heat for 5 minutes exactly and by the end of the frying time, you will have perfectly half done okra that’s dry. A lot of people do this step separately, but personally I don’t see a reason why this cannot be done all in sequence–I start with frying onions until brown, then add the chopped bhindi and fry for 5 minutes. It all just makes sense!
Bhindi Fry Masala Recipe (Spiced Okra/Ladyfinger)
- 3-4 tbsp of oil
- 1 small onion sliced
- 1 pound okra chopped to about 1 inch in length
- 1/4 tsp turmeric
- 1 tsp Kashmiri red chili powder or 1/4 tsp regular red chili such as cayenne
- 1/2 tsp coriander powder
- black pepper 1/2 tsp
- 1/4 tsp garam masala optional
- salt to taste
- 1 tomato chopped
- In a pan over medium heat, fry onion in oil until golden brown.
- Next, add in the chopped okra and continue to stir for 5 minutes or until the slimy "mucilage" disappears.
- Once the slimy substance is fried off, add in the spices and stir for a couple minutes.
- Next add in the tomatoes, stir and let the bhindi cook covered on low to medium heat for 10-15 minutes or until tender. Be sure to not overcook otherwise the bhindi okra will turn mushy.
- Serve hot with naan and yogurt!