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Bhindi masala in a black kadai — crispy slit okra coated in orange-red Gujarati spice masala

Bhindi Masala (Crispy Dry Okra Masala)

A dry, Gujarati-inspired bhindi masala with crispy okra tossed in a fragrant onion-tomato-spice base. Ready in 25 minutes and never slimy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

For the Bhindi
  • 400 g fresh bhindi (okra), washed and completely dried
  • 1 tbsp oil
For the Masala
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 pinch hing (asafoetida)
  • 1 medium onion, finely chopped
  • 1 tsp ginger, grated
  • 2 cloves garlic, minced
  • 2 medium tomatoes, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1.5 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp amchur (dry mango powder)
  • salt to taste
Garnish
  • 2 tbsp fresh coriander (cilantro), chopped

Equipment

  • Heavy kadai or wide skillet
  • Spatula

Method
 

Prep the Bhindi
  1. Rinse bhindi under cold water, pat completely dry with a kitchen towel, and let air dry 10-15 minutes.
  2. Trim both ends and cut into 1-inch pieces. Do not wash after cutting.
Sauté the Bhindi
  1. Heat 1 tbsp oil in a wide kadai over medium-high heat.
  2. Add bhindi in a single layer. Cook uncovered, stirring only 2-3 times, for 8-10 minutes until edges look dry and slightly golden.
  3. Remove to a plate and set aside.
Make the Masala
  1. In the same pan, heat remaining 1 tbsp oil over medium heat. Add cumin seeds and let sizzle 30 seconds. Add hing.
  2. Add onion and cook 5-6 minutes until soft and lightly golden.
  3. Add ginger and garlic, cook 1 minute until fragrant.
  4. Add tomatoes and a pinch of salt. Cook 4-5 minutes, pressing tomatoes occasionally, until broken down and oil separates.
  5. Add turmeric, red chili powder, coriander powder, and garam masala. Cook 1-2 minutes until spices are cooked through and oil is visible at edges.
Combine and Finish
  1. Add sautéed bhindi back into the pan. Toss gently to coat.
  2. Cook together 2-3 minutes on medium heat. Add amchur and taste for salt.
  3. Garnish with fresh coriander and serve immediately.

Notes

Drying the bhindi completely before cutting is the single most important step for preventing sliminess.
Cook bhindi uncovered at all times. Never cover the pan.
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Store in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan — avoid microwave.
Bhindi masala does not freeze well.
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