Bhindi Masala

Making Bhindi Masala Ahead

Best fresh — it loses its crispness. Keeps 2 days refrigerated; reheat uncovered in a hot pan.

Making Bhindi Masala

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1. Wash the okra several hours ahead and dry each pod completely with a cloth. Any water left on them guarantees slime.

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2. Trim the ends and cut into 2 cm lengths.

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3. Heat 3 tablespoons of the oil in a wide pan until shimmering and add the okra in a single layer.

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4. Fry over medium-high heat for 8 to 10 minutes, turning only every couple of minutes and never covering the pan, until the edges are browned and the pieces no longer look sticky. Lift out.

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5. Add the remaining oil, then the cumin and crushed coriander seeds, and fry 30 seconds.

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6. Add the onions and fry 8 minutes until golden, then the ginger-garlic paste and green chillies for 2 minutes.

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7. Add the chilli powder, ground coriander, turmeric and salt and stir 30 seconds. Add the tomato now if using and cook until it breaks down.

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8. Return the okra and toss gently for 3 minutes, keeping the pan uncovered.

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9. Take off the heat, sprinkle over the amchur and garam masala, fold through the coriander and serve immediately.

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Tips for Success

• Dry the okra hours ahead. This is the single most important step.
• Never cover the pan, at any stage. Trapped steam is what causes slime.
• Amchur goes in at the end. Acid early in the cook makes the problem worse.

Some Background

Okra releases mucilage when cut wet, so it is washed and dried completely hours ahead and never covered while cooking — trapped steam is what makes it slimy. Adding acid only at the very end matters too: acid early in the cook draws the mucilage out.

Good Alongside

Roti or paratha · Dal and rice · Plain yoghurt

Sides from the same cuisine on this site: Gluten-Free Naan, Idiyappam, Kerala Appam.

If You're Missing Something

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Bhindi Masala Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.

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