Lady‘s Fingers (Okra) Masala
Bhindi Masala (Okra Masala) is a popular, flavorful North Indian dish featuring Okra (Bhindi) cooked in a spiced onion-tomato gravy. It is often prepared as a dry or semi-dry stir-fry, making it a perfect, non-slimy side dish for roti, paratha, or rice.
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Rinse the lady’s fingers under running water. Dry them with paper towels to remove moisture and prevent them from sticking.
Cut off the ends of the lady’s fingers, then cut them into 1 cm long pieces.
Finely chop the small green chilies.
Heat the sunflower oil in a pan over medium heat.
When the oil is hot, add the lady’s fingers and fry over medium heat for 5 to 7 minutes. Stir regularly. Cook until they change color and become crispy (they should no longer be sticky or slimy).
Transfer them to a plate.
In the same pan, add a little sunflower oil and heat it over medium heat.
When the oil is hot, roast the cumin seeds until they crackle.
Next, add the onions and the small green chilies. Stir and cook until the onions are golden brown.
Next, add the ginger paste and the garlic paste to the pan. Mix and cook for 1 minute.
Add the tomatoes and the salt. Cook until the tomatoes are soft and stewed.
Add the red chili powder, the turmeric powder, the garam masala, and the coriander powder. Mix all the spices well. Stir until thickened.
Pour in the water. Cook until you get a thick paste. Stir constantly to prevent the spices from burning.
Once the masala is cooked, add the lady’s fingers. Stir and cook until tender, about 2 to 3 minutes.
Transfer it to the plate and add the coriander leaves.
Ready! Enjoy! Serve with a hot or cold drink or a local alcohol. Can be a side dish alongside dal bhat/thali (steamed rice and lentils) and various meat/fish or vegetable curries. Can also be eaten with buckwheat porridge (dhindo), maize porridge (makai ko dhindo), dhikri, buckwheat rotis, rotis, puri and/or naan.
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