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Bhindi Masala-Restaurant Style with tips for non slimy Bhindi

Aanchal Gupta
Restaurant style Bhindi Masala cooked in onion tomato curry. This is a low-fat version where I have stir fried the okra instead of deep frying like they do in restaurants. Also,learn the tips to make non slimy/non sticky okra.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 cups

Ingredients
  

  • 1 lb/450 gms fresh tender okra/bhindi/ladyfinger
  • 1 large onion chopped, about 1 cup
  • 2-3 to matoes chopped,about 1 cup
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 1/2 tsp green chilies minced
  • 1 tsp cumin seeds/jeera
  • 1/2 tsp turmeric/haldi
  • 1/2 tsp red chili powder/lal mirch add more or less as per preference
  • 1/2 tsp paprika/
  • 1 1/2 tsp coriander powder/dhania powder
  • 8 tbsp oil/divided

Instructions
 

  • Wash and chop the okra/bhindi/ladyfinger(Read tips)
  • Heat 4 tbsp oil in a pan and add okra and cook till almost done(should be 80 percent cooked) and set aside
  • In same pan, heat 4 tbsp oil and add cumin/jeera and let it crackle
  • Add onions and cook till light brown
  • Add ginger,garlic and green chilies and mix till the raw smell goes away
  • Add tomatoes and mix well.
  • Add salt and all the dry spices and mix well(add a few drops of water if the spices start sticking to the bottom)
  • Cover and cook on low till oil separates
  • Add the okra and cook till the okra is cooked through and the flavors blend in

Notes

Its important to not cook the okra all the way through as we want it to cook for sometime with the onion tomato curry. I have sprayed some cooking spray to help saute the okra as I wanted to use less oil. You can use a little more oil if you like while sauteing okra. Alternately, you can also deep fry the okra.
Tried this recipe?Let us know how it was!