Okra masala recipe (bhindi masala or ladies finger masala) is one of those fail proof, bachelor-friendly Indian recipes that is perfect to try if you are new to Indian food, new to cooking, and like Okra. That’s an important one, liking okra.
Okra is probably one of those vegetables that people either love or hate. This is not news to the okra-haters but the sliminess, ugh. I disliked okra heartily as a child and while my mom did try to get creative with it (okra aviyal, anyone?), I would still be cranky if an okra dish was on the table.
All that said, at some point during my cooking escapades, okra slowly made it into my kitchen. My first foray into tolerating okra was through okra sambar (or vendakka sambar as it’s more popularly called). That recipe was a winner and soon I found myself making Okra aviyal, dahi okra masala, aloo okra dry sabzi, okra fry, okra masala with besan and many more such recipes.
Pro tip:How to get rid of the slime (stickiness) in okra?
There are a few things to keep in mind.
– First is the preparation of okra before cooking. Wash the okra and pat dry completely with a dry kitchen towel or paper napkins. Let them sit for a while and lose all moisture outside before you cut them. Slice into thin pieces, horizontally works better to get rid of slime, in my experience (see picture below).
– If you are frying the okra3, then that takes care of the slime. If you are making a gravy or sabzi with okra, make sure the heat is turned on higher than normal and you cook by stirring the okra constantly.
– Adding besan, plain flour or corn flour also absorbs the stickiness quite a bit.
- 250 grams okra (bhindi, vendakka)
- 1 tbsp oil
- ¼ tsp black mustard seeds
- 1 cup sliced onions
- ½ tsp red chilli powder (adjust to taste)
- ¼ tsp turmeric powder
- 1 tsp ginger garlic paste (optional)
- ½ tsp cumin powder (jeera powder)
- A pinch of hing (asafoetida, perungaayam)
- A few curry leaves
- Salt to taste
- Wash and prep the okra for cooking - see tips above on how to remove minimise the slime in okra.
- Heat oil and add the mustard seeds.
- When they start to pop and the sliced onions
- Fry until pink and transparent
- Add the sliced okra and mix well. Saute for a few minutes
- Add the turmeric, hing, chilli powder, ginger garlic paste (if using), curry leaves, and jeera powder.
- Mix well and stir-fry on medium-high heat until the okra gets cooked soft. This will take about 5 mins. If the okra starts to burn, sprinkle some water very sparingly, and continue to stir and fry.
- Add salt, mix well, and remove from fire.
- Serve hot with rice and some kuzhambu.
Step by Step Okra Masala Recipe:
Wash and slice the okra and onions for cooking
Heat oil and add the mustard seeds.
When they start to pop and the sliced onions. Fry until pink and transparent
Add the sliced okra and mix well. Saute for a few minutes
Add the turmeric, hing, chilli powder, ginger garlic paste (if using), curry leaves, and jeera powder.
Mix well and stir-fry on medium-high heat until the okra gets cooked soft. This will take about 5 mins. If the okra starts to burn, sprinkle some water very sparingly, and continue to stir and fry.
Add salt, mix well, and remove from fire. Serve okra masala hot with rice and some kuzhambu.
For Okra Masala recipe in Hindi, Tamil, Telugu, Kannada, Urdu etc please use the Google translate button in the sidebar.