Okra Masala (Bhindi Masala)

An under-rated ingredient in my opinion and not many are familiar with Okra, let alone this Okra Masala (Bhindi Masala) dish. Most commonly known as Lady’s Fingers, this long, green fruit of the Abelmoschus esculentus plant, is often thought of as a vegetable. Growing up, I have to admit Okra wasn’t my cup of tea, I tried to avoid it at all costs and only ate the vegetables I was more familiar with. It’s only in the last few years that I’ve began cooking it and have now found a few recipes that I’m happy with. I often make this with Tarka Dhal and rice, it goes really well together. As well as Okra fries, I have to say this dish is my preferred way to eat them!

[lt_recipe name=”Okra Masala (Bhindi Masala) Recipe” servings=”2″ prep_time=”5M” cook_time=”25M” total_time=”30M” difficulty=”Easy” summary=”A dry, stir-fried, Okra Masala appetiser that can be served as an accompaniment with any Indian meal. Cooked with garlic, onions and a few spices, makes this a subtle and delicately flavoured dish.” print=”yes” image=”https://www.spicella.com/wp-content/uploads/2020/05/Masala-okra-recipe-1.jpg” ingredients=”120g Okra;2 cloves Garlic;1 small Onion;1/3 tsp Salt;1/4 tsp Turmeric;1/4 tsp Red chilli powder;1 1/2 tsp mixed ground Coriander and Cumin” ]Wash and dry the okra before cutting it, ensuring they’re not wet when you start cooking.;Cut off the tops and cut into halves.;In a bowl add the salt, turmeric, red chilli powder and ground coriander and cumin to create a spice mix.;Rub the spice mix into the okra halves, particular on the inside.;Chop garlic into small pieces and slice onions.;In a frying pan heat 2 tbs oil and add the garlic. Cook it for 1 minute and then add the onions and okra. Cook okra face down) on a low/medium heat for 10 mins or so to allow the flavours to absorb.;Stir and cook for a further 10–15 minutes until soft and golden.[/lt_recipe]

Equipment Required

• Large shallow pan

Useful Tips for making Okra Masala (Bhindi Masala)

• Wash the okra BEFORE cutting it to avoid a sticky consistency forming. I learned the hard way. Years ago, being Mum’s apprentice,  I washed the Okra in water after cutting it and I can not tell you how much snotty-like slime appeared!! It was an epic fail! Mum had to come to the rescue, so please don’t make the same mistake.
• Cook the okra with the lid off, to avoid water from steam falling into the pan.
• Ensure the okra has absorbed the spice mix before cooking it, to allow for the flavour to come through. Otherwise it could leave a rather chalky after-taste.
• Once cooked, you could finally blast up the heat to give the okra an extra brown (not burnt!) and crisp taste, the garlic and onions particularly add a lot of flavour and really bring the dish together.