🧾 Ingredients

  • 500 g bhindi (okra)
  • 2 tbsp oil
  • 1 large onion, finely sliced
  • 2 medium tomatoes, finely chopped
  • 1 green chilli, chopped
  • 1 tsp ginger-garlic paste
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp amchur powder
  • Salt to taste
  • Fresh coriander

👩‍🍳 Method

1. Prepare the bhindi

  1. Wash the bhindi and dry it completely with a clean cloth.
  2. Cut off the ends and slice into 1–2 inch pieces.

2. Fry the bhindi

  1. Heat 1 tbsp oil in a wide pan.
  2. Add bhindi and sauté on medium-high heat for 6–8 minutes.
  3. Cook until the bhindi is slightly crisp and the stickiness reduces.
  4. Remove and keep aside.

3. Make the masala

  1. Add the remaining oil to the same pan.
  2. Add cumin seeds.
  3. Add onion and sauté until golden.
  4. Add ginger-garlic paste and green chilli; cook for 1 minute.
  5. Add tomatoes and cook until soft.
  6. Add turmeric, chilli powder, coriander powder, cumin powder and salt.
  7. Cook until the oil separates.

4. Combine

  • Add the fried bhindi to the masala.
  • Mix gently and cook for 3–4 minutes.
  • Add garam masala and amchur powder.
  • Garnish with fresh coriander.

⭐ Tips

  • Never cook wet bhindi—drying it well helps prevent sliminess.
  • Don't cover the pan while cooking.
  • Add amchur at the end for a delicious tangy flavour.

🍽️ Serve With

Roti, paratha, naan, dal rice or jeera rice. 😋