This bhindi fry masala recipe is the easiest thing you will make! In different regions, it’s made differently. In Pakistan, bhindi fry (okra) is usually made with onion and tomatoes and spiced with staple spices that you will find in most Pakistani and Indian dishes.
Bhindi Fry Masala Recipe (Spiced Okra/Ladyfinger)
Prep time
Cook time
Total time
Bhindi Fry that's easy, delicious and nutritious and comes together in under 30 minutes!
Author: Rookie With A Cookie
Cuisine: Pakistani
Serves: 3-4
Ingredients
- 3-4 tbsp of oil
- 1 small onion sliced
- 1 pound okra, chopped to about 1 inch in length
- ¼ tsp turmeric
- 1 tsp Kashmiri red chili powder (or ¼ tsp regular red chili such as cayenne)
- ½ tsp coriander powder
- black pepper ½ tsp
- ¼ tsp garam masala (optional)
- salt, to taste
- 1 tomato, chopped
Instructions
- In a pan over medium heat, fry onion in oil until golden brown.
- Next, add in the chopped okra and continue to stir for 5 minutes or until the slimy "mucilage" disappears.
- Once the slimy substance is fried off, add in the spices and stir for a couple minutes.
- Next add in the tomatoes, stir and let the bhindi cook covered on low to medium heat for 10-15 minutes or until tender. Be sure to not overcook otherwise the bhindi okra will turn mushy.
- Serve hot with naan and yogurt!