Photo: FotoosVanRobin · CC BY-SA 2.0 · Wikimedia Commons

Punjab · Lunch

Bhindi Masala

Okra stir-fried in mustard oil until crisp, then tossed in a dry masala of onions, tomatoes, and spices — Punjab's most popular summer sabzi with slime-free, crisp texture.

🧺 Ingredients

• 500g bhindi (okra), washed, completely dried, cut into 1.5cm rounds
• 2 large onions (200g), sliced
• 2 tomatoes (200g), chopped
• 3 tbsp mustard oil or sunflower oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp turmeric
• ½ tsp amchur
• ½ tsp garam masala
• Salt to taste
• High heat throughout prevents stickiness.

👩‍🍳 How to make Bhindi Masala

1. Heat oil in wide kadai on HIGH until smoking.
2. Add bhindi in single layer — fry HIGH without covering, 8–10 min, stirring every 2 min.
3. Bhindi should be lightly golden and no longer sticky.
4. Remove and set aside.
5. In same oil on HIGH, add cumin — splutter.
6. Add onions — fry HIGH 5 min until golden-brown.
7. Add tomatoes — cook MEDIUM 3 min until soft.
8. Add coriander powder, chilli powder, turmeric — stir 1 min.
9. Return fried bhindi to pan.
10. Toss on HIGH 2 min.
11. Add amchur, garam masala.
12. Adjust salt.
13. Do NOT add water — bhindi must stay dry and crisp.

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