Bhindi Masala
sliced okra fried dry until it loses all its slime, then tossed with onion and amchur
Allergens in Bhindi Masala: none of the ten listed below.
Ingredients
Quantities for 4.
- 600g, wiped clean and cut into 2cm lengths Okra
- 2 medium (240g), sliced lengthwise Onion
- 2 medium (200g), cut into wedges Tomato
- 1 inch, grated Ginger
- 4 cloves, minced Garlic
- 2, slit Green Chilli
- 5 tbsp Neutral Oil
- 1 tsp Cumin Seeds
- 1/2 tsp, crushed Fennel Seedsoptional
- 1/2 tsp Turmeric
- 2 tsp Coriander Powder
- 3/4 tsp Chilli Powder
- 1 tsp Amchur
- 1/2 tsp Garam Masala
- to taste Salt
- 2 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the okra whole an hour ahead and dry every pod with a cloth. Any water on the knife or the pod is what makes it slimy.
- Trim the caps and tips and slice only once the pods are bone dry.
- Do not add salt until the okra has finished frying. Salt draws out moisture and brings the slime straight back.
Method
- Heat 4 tbsp of the oil in a wide kadhai until it shimmers.
- Add the okra in a single layer and fry on medium-high for 10 minutes, stirring only every 2 or 3 minutes.Constant stirring is what makes okra go ropy. Leave it alone and let it sear.
- Keep frying until the pieces are browned in patches and no thread follows the spoon, about 4 minutes more.Lift a piece with the spoon. If nothing strings behind it, you are done.
- Lift the okra out onto a plate and set aside.
- Add the last tablespoon of oil to the pan and crackle the cumin and crushed fennel for 20 seconds.
- Add the onion and fry 7 minutes on medium-high until soft with brown edges.
- Stir in the ginger, garlic and green chillies and fry 90 seconds.
- Add the turmeric, coriander powder and chilli powder, stir 20 seconds, then add the tomato wedges and 1 tsp salt.
- Cook 5 minutes, just until the tomato softens but still holds its shape.
- Return the okra, fold everything together gently, and cook 3 minutes uncovered.Fold, do not stir hard, or the okra breaks up.
- Stir in the amchur and garam masala, scatter the coriander, and serve immediately.
Storage
Keeps 2 days refrigerated. Reheat in a dry pan on high; a microwave brings the sliminess back. Do not freeze.
Nutrition Good estimate
One serving of Bhindi Masala (295 g) is about 257 calories, or 87 calories per 100 g.
Low protein: 5 g a serving, 8% of the calories
| Per serving295 g | Per 100 g | |
|---|---|---|
| Calories | 257 kcal | 87 kcal |
| Protein | 5.0 g | 2 g |
| Carbohydrate | 23.2 g | 8 g |
| of which sugars | 7.2 g | 2 g |
| Fibre | 7.8 g | 3 g |
| Fat | 18.2 g | 6 g |
| of which saturated | 1.9 g | 1 g |
| of which unsaturated | 15.2 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for amchur, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.