Bhindi Masala (Spiced Okra)
Tender okra stir-fried with onions and dry spices until lightly crisp and never slimy, finished with tangy dried mango powder. A beloved everyday dry curry.
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Start your free weekContinue with free accessDry and slice
Make sure the okra is completely dry, then trim and cut into 2cm pieces. Any moisture makes okra slimy.
Fry the okra
Heat 2 tbsp oil in a wide pan over medium-high heat. Add the okra in a single layer and fry, stirring occasionally, for 8–10 minutes until lightly browned and no longer sticky. Remove.
Cook the onions
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Combine
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Dry and slice
Make sure the okra is completely dry, then trim and cut into 2cm pieces. Any moisture makes okra slimy.
Fry the okra
Heat 2 tbsp oil in a wide pan over medium-high heat. Add the okra in a single layer and fry, stirring occasionally, for 8–10 minutes until lightly browned and no longer sticky. Remove.
Cook the onions
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Combine
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Okra — bhindi in Hindi, lady's finger in Indian English — is one of the most popular summer vegetables in India, cooked dry with spices in almost every region.
The tricks to keep it from turning slimy — dry thoroughly, salt late, add something sour — are passed down in every Indian kitchen.
⭐ Why It's Famous
Crisp, tangy and lightly spiced, bhindi masala converts people who think they don't like okra.
💡 Fun Fact
Sour ingredients like amchur or tomato help cut okra's natural mucilage — that's why they're added at the end.
North India
28.61°N, 77.21°E
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