Bhindi Masala (Indian Okra Stir Fry)

3.65 from 17 votes

Bhindi Masala (Indian Okra Stir Fry) is a popular North Indian dish made using okra, onions, tomatoes, and spices. This sabji is easy to make and comes together in under 30 minutes.

Here are some more bhindi recipes that you may like: Achari Bhindi Masala, Dahi Bhindi, Bhindi Do Pyaza, Bharwa Bhindi, and Punjabi Kurkuri Bhindi.

Bhindi masala served in a bowl.
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About Bhindi Masala

Bhindi Masala (Indian Okra Stir Fry) is a popular North Indian stir fry made using okra, onions, tomatoes, and a few Indian spices.

The dish is thought to have originated in Punjab, although it is now popular all over India.

The recipe is simple and easy to follow. It uses basic pantry staples, is vegan and gluten-free, and comes together in 30 minutes.

Serve it with dal and roti for an Indian meal. You can pack it in lunchboxes with paratha.

Ingredients

Bhindi – You can use fresh or frozen bhindi.

Bhindi (Okra, Lady’s Finger) has many health benefits; including it in your diet is a great idea. Although it is not very popular in the US yet, it is gaining traction, and looking at its repertoire as a healthy, low-calorie vegetable, it is no surprise that people in the US will make it a part of their diet soon.

You can find fresh bhindi in Whole Foods or Trader Joe’s. Indian grocery stores almost always carry them.

If using frozen okra, make sure to thaw it before using it.

Spice Powders – You will need turmeric powder, Kashmiri red chili powder, and dry mango powder (amchoor).

You can replace dry mango powder with lime juice or lemon juice.

Others – You will also need oil, cumin seeds, onions, ginger, garlic, tomatoes, and salt.

Use peanut oil or mustard oil for more traditional Indian flavors.

You can also add some garam masala and green chilies to this recipe.

How To Make Bhindi Less Slimy?

Always pat dry the Bhindi after washing and chopping it to make sabzi. If you chop it directly after washing it, it will turn slimy. I mostly try to wash it a day before cooking. After washing, I spread it on a kitchen towel and let it dry overnight. Then, I wipe each bhindi with a kitchen towel and cut it.

If pressed with time, wash the bhindi and wipe it clean using a kitchen towel before chopping.

Frying the bhindi in oil before adding it to the masala reduces the slimy texture.

Use a sharp knife to chop the bhindi. When chopped with a blunt knife, it will become more sticky.

Bhindi needs more oil to cook. Do not use less oil while cooking it.

Adding a souring agent like dry mango powder or lime juice while cooking bhindi also helps to reduce the sliminess.

How To Make Dry Bhindi Masala

Preparation

Rinse 1 pound (500 g) of okra well with water. Wipe each bhindi using a kitchen towel and spread the okra on the kitchen counter for an hour to evaporate moisture.

If there is moisture in okra, it will become slimy.

Using a sharp serrated knife, discard ½-inch from both ends of the okra and cut it into ½-inch round pieces.

Bhindi cut into small pieces.

Chop the onions and tomatoes. Grate the ginger and mince the garlic cloves.

Gather the remaining ingredients.

Fry The Okra

Heat 2 tablespoon oil in a pan over medium-high heat.

Oil heating in a pan.

Add the chopped bhindi to the pan and fry for 6-8 minutes until slightly browned and crisp, stirring frequently.

Bhindi added to the pan.

Remove the okra to a bowl and keep it aside.

Fried bhindi in the pan.

Make The Stir Fry

Add the remaining 3 tablespoon oil to the same pan and heat on medium heat. 

Oil heating in a pan.

Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

Cumin seeds added to the pan.

Add 1 cup of chopped onions and cook until they turn pinkish (3-4 minutes), stirring frequently.

Onions added to the pan.

Add 1 teaspoon grated ginger and 1 teaspoon minced garlic and cook for 2 minutes.

Ginger and garlic added to the pan.

Now add the following ingredients and cook for 30-40 seconds.

  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
Dry spices added to the pan.

Add 1 cup of finely chopped tomatoes and fry for 3-4 minutes until they are mushy, stirring frequently.

Tomatoes added to the pan.

Now add the fried bhindi and 1 teaspoon salt to the pan and mix well.

Bhindi and salt added to the pan.
Mixed well.

Reduce the heat to low.

Cover the pan with a lid and cook on low heat for 8-10 minutes, stirring a few times.

Pan covered with a lid.

Open the lid and cook for 2-3 minutes until all the moisture evaporates.

Add 1 teaspoon dry mango powder and cook for another minute.

Dry mango powder added to the lid.

Check for salt and add more if needed. Serve hot.

Ready bhindi masala.

Frequently Asked Questions

How do I make a no onion no garlic bhindi masala fry recipe?

Just skip adding onions and garlic to the recipe.

Pro Tips By Neha

Choose young, tender okra with small pods. Larger pods have large seeds, which are difficult to digest.

Wipe the bhindi well before chopping them.

Fry the bhindi in oil first. This will evaporate all the excess water and ensure that the bhindi is cooked but not slimy. You can also fry the okra in an air fryer instead of oil.

Add aloo (potatoes) to this dish and make aloo bhindi masala recipe.

To make this okra masala recipe tastier, you can add a tablespoon of besan (chickpea flour).

Make a Jain version of this okra recipe by skipping onions and garlic.

You Might Also Like

Dry Bhindi Masala (Indian Okra Stir Fry) is a very popular North Indian dish made using okra, onions, tomatoes, and spices. This sabji is super easy to make and comes together in under 30 minutes (vegan, gluten-free).
3.65 from 17 votes

Bhindi Masala Recipe (Indian Okra Stir Fry)

Dry Bhindi Masala (Indian Okra Stir Fry) is a very popular North Indian dish made using okra, onions, tomatoes, and spices. This sabji is super easy to make and comes together in under 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 5 tablespoons oil (divided)
  • 1 pound bhindi (okra) (500 g)
  • 1 teaspoon cumin seeds
  • 1 cup chopped onions
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1 cup finely chopped tomatoes
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon dry mango powder (amchoor)
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Instructions 

Prepare The Okra

  • Rinse okra well with water. Wipe each bhindi using a kitchen towel and spread the okra on the kitchen counter for an hour for any moisture to evaporate.
  • If there is moisture in okra, it will become slimy.
  • Discard ½-inch from both the ends of okra using a sharp serrated knife and cut the okra into ½-inch round pieces.

Fry The Okra

  • Heat 2 tablespoons of oil in a pan over medium-high heat.
  • Add the chopped bhindi to the pan and fry for 6-8 minutes until slightly browned and crisp, stirring frequently.
  • Remove the okra to a bowl and keep it aside.

Make The Stir Fry

  • Add the remaining 3 tablespoons of oil to the same pan and heat on medium heat. 
  • Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
  • Add onions and cook until they turn pinkish in color (3-4 minutes), stirring frequently.
  • Add ginger and garlic and cook for 2 minutes.
  • Now add coriander powder, turmeric powder, and Kashmiri red chili powder and cook for 30-40 seconds.
  • Add tomatoes and cook for 3-4 minutes until they are mushy, stirring frequently.
  • Now add the fried bhindi and salt to the pan and mix well.
  • Reduce the heat to low.
  • Cover the pan with a lid and cook for 8-10 minutes on low heat. Stir a few times while cooking.
  • Open the lid and cook for 2-3 minutes until all the moisture evaporates.
  • Add dry mango powder and cook for another minute.
  • Check for salt and add more if needed.
  • Serve hot.

Video

YouTube video

Notes

If using frozen okra, make sure to thaw it before using it.
You can replace dry mango powder with lime juice.
Choose young, tender bhindi with small pods. Larger pods have large seeds which are difficult to digest.
You can add aloo (potatoes) to this dish and make aloo bhindi masala.
You can also add a tablespoon of besan (chickpea flour) to this recipe and make it even tastier.
Make a Jain version by skipping onions and garlic.

Nutrition

Calories: 192kcal, Carbohydrates: 16g, Protein: 3g, Fat: 14g, Saturated Fat: 11g, Sodium: 25mg, Potassium: 570mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1425IU, Vitamin C: 38.7mg, Calcium: 124mg, Iron: 1.8mg
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