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Bhindi Masala (Gombos Épicés)

Name: Bhindi Masala (Gombos Épicés)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: IN
Ingredients: 500g okra (bhindi), washed and dried thoroughly; 3 tbsp oil; 1 tsp cumin seeds; 2 onions, sliced; 1 tsp fresh ginger, grated; 1 green chili, slit; ½ tsp ground turmeric; 1 tsp Kashmiri chili powder; 1½ tsp ground coriander; 1 tsp amchur (dried mango powder); ½ tsp garam masala; 1 tomato, chopped (optional)

⏱

15m

Prépa

🔥

25m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Gombos tendres sautés avec oignons et épices jusqu'à être légèrement croustillants, relevés de poudre de mangue séchée.

#indian#okra#dry-curry#sabzi#everyday#onion#punjabi

Portions

Ingrédients

Nutrition

calories170

protein4g

carbs16g

fat11g

fiber6g

Par portion

Étapes

🔒

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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.

⏱9:00

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.

⏱9:00

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.

History & Culture

The Story Behind the Dish

📍 North India📅 Traditional🫛 IN

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.