Bhindi Masala

The trick for perfect bhindi: wash and dry the okra completely before cutting, and add salt only at the end. You find fresh okra in our shop.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 15 min
• Cook 20 min
• Vegan · gluten-free

Ingredients

• 400 g fresh okra (bhindi)
• 3 tbsp oil
• 1 tsp cumin seeds
• 2 onions, sliced
• 1 tomato, chopped
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1½ tsp coriander powder
• 1 tsp amchur
• ½ tsp garam masala
• 1 tsp salt

Method

1. Wash the okra and dry every piece with a towel. Cut off the tops and slice into 2 cm pieces.
2. Fry the okra in 2 tbsp oil on medium-high heat for 8–10 minutes, uncovered, until lightly browned. Set aside.
3. In the same pan, heat the rest of the oil, fry cumin and onions until golden, then tomato and spices for 3 minutes.
4. Add the okra, salt, amchur and garam masala. Toss on high heat for 2 minutes.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.