Simple Masala Bhindi – Indian Style

Step 1: Prepare the pan and heat oil

Place a large pan or wok on medium heat. Add 1/2 cup of cooking oil to the pan and let it heat up.

Step 2: Fry the okra

Add 500g of chopped okra to the hot oil. Fry the okra for 5-7 minutes, stirring occasionally, until it is slightly browned and less slimy.

Step 3: Remove fried okra

Using a slotted spoon, carefully remove the fried okra from the pan and set it aside, leaving the oil in the pan.

Step 4: Sauté whole spices

In the remaining hot oil, add 1 teaspoon of cumin seeds and 2-3 green cardamom pods. Sauté for 30 seconds until fragrant.

Step 5: Sauté onions

Add 2 medium sliced onions to the pan. Sauté for 3-4 minutes until they turn light golden brown.

Step 6: Add aromatics

Add 2-3 chopped green chilies and 1 tablespoon of ginger-garlic paste. Sauté for 1-2 minutes until the raw smell disappears.

Step 7: Cook tomatoes

Add 2 medium chopped tomatoes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture.

Step 8: Add powdered spices

Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt (or to taste). Mix well and cook for 1-2 minutes, ensuring the spices are well combined with the tomato mixture.

Step 9: Combine with okra

Return the fried okra to the pan with the prepared spice mixture. Mix gently to coat the okra evenly.

Step 10: Add fresh vegetables

Add 1 medium sliced onion and 1 medium sliced tomato to the pan. Mix lightly.

Step 11: Simmer

Cover the pan with a lid and cook on low heat for 5-7 minutes, allowing the flavors to meld and the vegetables to become tender.

Step 12: Finish and garnish

Uncover the pan. Sprinkle 1/2 teaspoon of garam masala and garnish with 1/4 cup of fresh chopped coriander. Give it a final gentle stir.

Step 13: Serve

Transfer the Simple Masala Bhindi to a serving dish and serve hot.

• Ensure okra is completely dry before frying to prevent sliminess.

• Fry okra in batches if your pan is not large enough to avoid overcrowding and steaming.

• Adjust spice levels according to your preference.

• Add a squeeze of lemon juice at the end for a tangy flavor.

• Include a pinch of amchur (dry mango powder) for extra tanginess.

• For a richer gravy, add a tablespoon of yogurt or cream at step 9.