Bhindi Masala (Spiced Okra Stir-Fry)
Crispy pan-fried okra tossed in a tangy tomato-onion masala with amchur and coriander — a quick, fiber-rich Indian stir-fry that's delicious with roti or dal-rice.
10mPrep
20mCook
3Servings
145Calories
4gProtein
Ingredients
- 1 gokra (bhindi), trimmed and sliced
- 1 mediumonion, thinly sliced
- 1 mediumtomato, diced
- 1 clovesgarlic, minced
- 1 tspcumin seeds
- 1 tspcoriander powder
- 1 tspamchur
- 1 tspred chili powder
- 1 tbspoil
- 1 tspsalt
Ingredients
- 400 g okra (bhindi), trimmed and sliced
- 1 medium onion, thinly sliced
- 1 medium tomato, diced
- 2 cloves garlic, minced
- 0.5 tsp cumin seeds
- 1 tsp coriander powder
- 0.5 tsp amchur
- 0.5 tsp red chili powder
- 3 tbsp oil
- 1 tsp salt
Instructions
- Dry the okra completely (moisture makes it slimy); slice into 1-inch pieces.
- Heat 2 tbsp oil in a wide pan; add okra and stir-fry on high heat 8 minutes until lightly browned.
- Remove okra; in same pan add remaining oil and cumin seeds.
- Add onion and sauté until golden; add garlic, tomato, and all spices; cook 5 minutes.
- Return okra to pan; toss with the masala.
- Cook 3 minutes on high heat until everything is coated and crispy. Serve with roti.