Okra masala (bhindi masala). A beloved Indian classic, this curry brings together tender fried okra and aromatic masala sauce. Bhindi or okra is sauteed in a luscious blend of onions, tomatoes, and warming spices to create a simple yet sophisticated dish. This homestyle curry is the perfect centerpiece for a generous spread of warm roti, fragrant basmatic rice, or naan.
Summer. The perfect season to grow your own vegetables. Sowing seeds, waiting for the tiny sprouts, watching them grow into big plants, harvesting. There’s something really special about all those little wonders of nature.
We’d so much fun sowing some okra seeds last spring. Fast forward three months, and voila, we’re blessed with okras – plenty of them – big and small. Thanks to my little ones who never forgot to water them.
This okra masala is loaded with okras cooked to perfection with just the right amount of spices. This curry is so simple and so delicious that you’ll find yourself making it again. and again.
Key Ingredients
How To Make Okra Masala
Okra Masala | Vendakka Masala
Ingredients
Fry okra:
- 500 g okra
- 2 tablespoons oil
- ¼ teaspoon red chili powder
- Salt to taste
Bhindi (okra) masala:
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ½ cup chopped onions
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 large green chili slit
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 tablespoons tomato puree
- 2 tablespoons coconut milk
- ½ teaspoon dried fenugreek leaves
- Salt to to taste
To serve:
- Rice or roti
Instructions
Fry okra:
- Trim the ends of okra, and make a long slit in the middle.
- Heat oil in a frying pan or skillet over medium-high heat.
- Add okra. Fry, stirring occasionally, for 3-4 minutes or until tender.
- Remove from pan. Place fried okra in a bowl.
- Season with salt. Add red chili powder. Toss to coat.
Make the curry:
- To the same pan, add cumin seeds. Saute, stirring, for about 30 seconds or until aromatic.
- Add onions. Saute, stirring occasionally, for about 2-3 minutes or until browned.
- Add garlic, ginger, and green chilies. Saute, stirring, for about 1 minute or until fragrant.
- Add turmeric, red chili powder, black pepper, cumin, and coriander. Saute, stirring, for about 30 seconds or until aromatic.
- Add tomato paste. Saute, stirring, for another 30 seconds.
- Add coconut milk. Season with salt.
- Stir to combine. Saute, stirring, for about 1 minute or until the sauce is slightly thick.
- Return cooked okra back to pan. Add dried fenugreek leaves.
- Stir to combine. Heat through.
- Serve with rice or roti.
Video
Notes
- Frying okra - You can deep fry or shallow fry okra. I opted for the latter option.
- Tomatoes - I prefer tomato puree or pasta in this recipe. You can also use fresh tomatoes. However, do not use tomato paste as it can make the stir fry very tangy.
Nutrition
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Check out okra recipes:
The Champa Tree says
Planning to make this today..
Nish Kitchen says
Hope you'll like it!
Aruna Panangipally says
The simplest of curries can bring the greatest of joy!