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Bhindi masala
Also known as भिंडी मसाला · bhindi ki sabzi · okra masala · vendakkai masala
Okra fried hard with onion and spices until the sliminess gives way to crisp edges. Dry-style, eaten with roti.
Typical serving
300 kcal
usually 230–380 kcal
 Protein | 6 g |
|---|---|
 Carbs | 29 g |
 Fat | 18 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- wash the okra an hour ahead and dry it completely — it has to be bone dry before the knife touches it
Ingredients
Serves 2 · dimmer marks are storecupboard
- 400gokra
- 60gwholemeal atta
- 2 tbspoil
- 2onions
- 1tomato
- 1 tbspgram flour — besan, dusted over at the end
- 2 tspcumin, ground coriander and amchur
- 1 tspturmeric and chilli powder
Method
6 steps
chop · 10mOkra wiped dry, topped, and cut into thick rounds with a dry knife on a dry board. Every drop of water that reaches it now comes back later as rope.
fry · 14mOkra alone in hot oil, spread out, and then almost entirely left alone. Stirred early it goes slimy; ten minutes with barely a turn and the sliminess cooks off completely.
- fry · 10m
Lifted out, then the onions into the same oil to soft and gold, then the tomato and the spices cooked down.
fold · 5mOkra back in and the gram flour dusted over and turned through — it takes up whatever moisture is left and gives the edges a crust.
grill · 10mRotis on a dry hot pan while that sits, thirty seconds a side.
finish · 3mAmchur and salt at the very end. Salted at the start the okra weeps, and everything the first ten minutes achieved is undone in two.
Worth knowing
The okra is washed and dried completely before cutting — water is what makes it mucilaginous, and every Indian kitchen knows the rule.
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