Bhindi is the most frequently cooked vegetable curry in my household. Whether it’s paired with naan or paratha, simple white rice or pulao, daal or tempered yogurt – bhindi masala always has a place on the kitchen table.
I know some people complain about okra being slimy, but this method of cooking it – cutting it into ½ inch rounds and sauteeing it until crispy takes away the unpleasant slimy texture.
The onions and tomatoes give it extra body, sweetness, and acidity alike. For spices – I keep it simple with just a bit of turmeric, chilli powder, cumin, and coriander.
This is the kind of simple-everyday food that I grew up eating and it would be a terrible shame if I didn’t share the recipe here with you!

Bhindi Masala

A simple yet delicious Indian okra curry made by sauteeing okra with onions, tomatoes, and spices

Ingredients

6 Tbsp oil
2 lbs okra (yields 8 cups)
1 1/4 cup onion (diced, about 1 1/2 small onions)
2 tomatoes
lime juice (to taste)

Spices

2 tsp cumin
1 1/2 tsp coriander
3/4 tsp chili powder
1/2 tsp turmeric
1 tsp salt or to taste

Instructions

Wash any dirt off the okra. With a knife, remove the heads and the bottom stem of the okra. Cut into small 1/2 inch or so rounds.
Add your oil into a wide pot or pan. Add in your okra. Stir frequently. The okra will take time to cook. Do not add salt just yet.
After 15 minutes or so, the okra will start releasing its juices and start cooking down. Add in the diced onions.
Once the onions are about to get translucent and the okra is caramelizing down, add in the salt. Then add in the tomatoes and spices. Allow the tomatoes to cook down completely.
Taste and adjust for seasonings. You may need to add more salt and/or spices and lime juice. Serve with roti or rice.