Sunday, 7 September 2014

Bhindi Masala / Okra with Onion and Tomatoes

Okra does not have to be slimy. Try this simple and delicious preparation of okra with onion and tomatoes. Tender baby okra pieces are roasted on high flame until they are nice brownish green. Then they are tossed in tangy onion and tomato sauce / masala. 

I used Indian spice dry powders. However you can skip dry masala powders and add just paprika powder or freshly ground black pepper along with onion and tomatoes. 


  • 500 Grams Okra 
  • 2 Tablespoon Vegetable Oil
  • 1/2 Teaspoon Cumin Seeds
  • 5 Shallots chopped finely
  • 1 Medium ripe Tomato chopped finely
  • 1 Medium Onion chopped roughly into big chunks
  • 1/2 Inch Ginger chopped finely
  • 2 Garlic Cloves crushed 
  • 1/2 Teaspoon Coriander powder
  • 1/2 Teaspoon Red Chilli Powder
  • 1/4 Teaspoon Turmeric Powder
  • 1/4 Teaspoon Cumin Powder
  • 1/4 Cup water
  • Salt to taste

Preparation : 

Skip these steps if you are using frozen Okra

1. Wash okra and spread them on a clean kitchen towel
2. Let them dry for 30 minutes. or you can pat dry them if you want to prepare the dish immediately
3. Make sure that there is absolutely no water on the okra
4. Trim and chop off the head; I always remove the head because it is hard to chew. If you like it, you can retain the head


1. In a pan, heat 1 teaspoon oil. When the oil is hot, reduce the flame to medium and add okra. I had small tender okra. Hence I did not chop them into pieces. You can chop them into about 1 inch long pieces. Sprinkle a big pinch of salt. Now increase the flame to 'HIGH" and fry the okra for 5 minutes stirring intermittently



2. After 5 minutes , okra should be cooked through and they change color to brownish green. At this stage, remove from the pan and drain on kitchen towel and set aside


3. In the same pan, add remaining oil. When the oil is hot, add cumin seeds
4. When the cumin seeds splutter, add shallots and fry until shallots are translucent
5. Add chopped ginger and crushed garlic and fry for a minute
6. Then add finely chopped tomatoes and fry nicely until oil separates from the mixture
7. Add coriander powder, red chilli powder, turmeric powder, cumin powder and 1 tablespoon of water and saute for 2 minutes until water evaporates and the masala comes together as a thick paste and oil starts leaving from the masala


8. At this stage, add remaining water and roughly chopped onion chunks along with fried okra. Season with salt and simmer 



9. Give it a nice stir and simmer the mixture until water evaporates completely
10. Okra masala is ready to be served. Serve it with roti / flat breads or as side with steamed rice

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