Bhindi Masala (Indian Okra Stir Fry) is a very popular North Indian dish made using okra, onions, tomatoes, and spices. This semi-dry curry is super easy to make and comes together in under 30 minutes (vegan, gluten-free).
Rinse okra well with water. Wipe each 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 vegetable 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 vegetable 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 fry until they turn pinkish in color (3-4 minutes), stirring frequently.
Add ginger and garlic and fry for 2 minutes.
Now add coriander powder, turmeric powder, and Kashmiri red chili powder and saute for 30-40 seconds.
Add tomatoes and fry 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 fry for 2-3 minutes until all the moisture evaporates.
Add dry mango powder and fry for another minute.
Check for salt and add more if needed.
If using frozen okra, make sure to thaw it before using it.You can replace dry mango powder with lime juice too.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.