Bhindi Masala Fry
This Bhindi Masala Fry is the easiest way to get perfectly cooked, non-slimy okra. It's an Indian vegetarian classic for a reason.
Ingredients
- 500 grams fresh okra
- 2 tablespoons sunflower oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon asafoetida (hing)
- 2 medium onions
- 3 cloves garlic
- 1.5 tablespoons finely grated ginger
- 1 medium tomato
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon rock salt
- 0.25 cup water
- 2 tablespoons fresh cilantro leaves
- 1 lemon
Instructions
- Wash 500 grams fresh okra thoroughly under running water. Pat them completely dry using a kitchen towel or let them air dry. This step is crucial to prevent sliminess. Trim both ends of the okra and cut them into 1-inch pieces.
- Peel and finely chop 2 medium onions. Remove the skin from 3 cloves garlic and finely chop them. Peel and finely grate 1.5 tablespoons ginger. Wash 1 medium tomato and dice it into small pieces.
- Heat 2 tablespoons sunflower oil in a large heavy-bottomed pan or wok over medium heat. Once the oil is hot, add 1 teaspoon cumin seeds. Let them sizzle and change color (about 30 seconds).
- Add 0.5 teaspoon asafoetida (hing) followed by the finely chopped 2 medium onions. Cook the onions, stirring frequently, for 5-7 minutes until they turn translucent and light golden brown.
- Add the finely chopped 3 cloves garlic and finely grated 1.5 tablespoons ginger to the pan. Sauté for 1 minute until fragrant, making sure they don't burn.
- Stir in the diced 1 medium tomato and cook for 3-4 minutes, pressing with the back of your spoon occasionally, until the tomatoes soften and the oil starts to separate from the mixture.
- Reduce the heat to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and 0.5 teaspoon garam masala. Stir well and cook the spices for 1 minute until aromatic.
- Add the cut 500 grams okra pieces to the pan. Add 0.5 teaspoon rock salt. Toss gently to coat the okra evenly with the masala. Add 0.25 cup water, cover the pan with a lid, and cook for 10-12 minutes on low heat.
- After 10-12 minutes, remove the lid. Increase the heat to medium-high and cook for another 5-7 minutes, stirring occasionally, until the okra is tender-crisp and any remaining moisture has evaporated. This step helps in preventing sliminess.
- Transfer the Bhindi Masala Fry to a serving dish. Wash 2 tablespoons fresh cilantro leaves, chop them, and sprinkle over the bhindi. Cut 1 lemon into wedges and squeeze some fresh lemon juice over the dish before serving. Serve hot with roti, paratha, or rice.