Bhindi masala, often called okra masala, is a beloved dish from North India that highlights the delightful texture and flavour of okra. It has won the hearts of families not just in India but around the world. Known for its rich, tangy, and gently spiced taste, it is a go-to comfort food for everyday meals. Its quick cooking time and wholesome flavour make it a favourite in both home and Indian restaurants around the globe. Whether enjoyed with warm chapatis or fluffy steamed rice, this dish is guaranteed to please anyone.
Wash the okra and pat dry completely, as drying prevents sliminess.
Cut the okra into 1-inch pieces.
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Step 2: Sauté the okra
Start by heating 2 tablespoons of oil in a pan.
Once it's hot, toss in the chopped okra and fry it over medium heat until it’s lightly crisp.
After that, take it out and set it aside.
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Step 3: Cook the masala base
In the same pan, pour in a tablespoon of oil. Start by tempering some cumin seeds, and then toss in the onions and sauté them until they turn a lovely golden brown.
Next, add the garlic, ginger, and green chilli, and let everything cook together for about a minute.
Add chopped tomatoes, turmeric, red chilli powder, and coriander powder to the mix. Let it cook until the tomatoes soften up and the oil starts to separate.
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Step 4: Combine and finish
Add the sautéed okra back into the pan and give it a gentle mix.
Then, sprinkle in some garam masala, amchur, and a pinch of salt.
Stir everything together and let it cook for another 2 to 3 minutes.
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Indian
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