Bhindi Masala

  • Time
    30 mins
  • Servings
  • Nutrition
    375 Per Serving

Bhindi, or okra, is a popular vegetable in India. It is sometimes referred to as “lady’s fingers” due to its unique shape. Okra is full of antioxidants, folate, and fiber. You may notice slimy goo-like strands after cutting okra but this is normal and dissolves completely after cooking in high heat. This Punjabi dish is one of India’s favorite versions of okra. The okra are sautéed with aromatics, tomatoes, and tangy spices, like dried mango and fenugreek leaves. The resulting dish is as healthy and nutritious as it is delicious.

Kitchen Tools

  • Large Sauté Pan
  • Small Pot
  • Butter
  • Salt



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Dice the okra into 1-inch pieces, discarding the tops. In a large sauté pan over medium-high heat add 1 teaspoon oil. Add the cumin and toast for 1 minute or until fragrant.

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Add the onions, ginger-garlic paste and green chili and cook for 5-6 minutes until onions are golden brown.

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Measure 1 cup of crushed tomatoes and stir in with 1 teaspoon salt. Cook for an additional 5 minutes until it becomes a thick sauce.

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Stir in the coriander, turmeric, garam masala, and dried mango powders. Add the chili powder to your spice preference and cook for a minute until the spices are incorporated and fragrant.

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Add in the diced okra and cook for 10 minutes. Stir occasionally to make sure it does not stick at the bottom. Cook until okra is completely soft and stickiness evaporates. Season with additional salt if needed.

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Stir in the dried fenugreek and remove from heat. Make Boondi Raita as per instructions and serve the bhindi masala with hot rice and cool raita!

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