Growing up in India, Stir Fry Okra – Stir Fry Masala Bhindi, was always a staple in our home and something that my family ate substantial amounts of. My mom made okra in multiple ways. For instance, stuffed okra, fried okra, okra curry, or stir-fried okra. Because I have wanted to replicate a lot of my mom’s dishes, this okra recipe is dedicated to her.
What kind of okra do I need for Stir Fry Okra – Stir Fry Masala Bhindi?
Fresh okra from your garden, grocery store, or the local farmer’s market. I buy mine from the Indian grocery store. This recipe works best with large sized okra.
What ingredients do I need for Stir Fry Okra – Stir Fry Masala Bhindi?
Oil, cumin seeds, onion, ground turmeric, ground cumin, ground coriander, salt, kashmiri chili powder, whole okras, and mango powder.
How do I make this recipe?
Firstly, rinse the okra well. Once rinsed wipe the okra with a kitchen towel. The okra needs to be completely dry. You can let them dry in a plate naturally as well. This step is key to prevent the sliminess.
Cut the okra edges off. Then chop each okra into 2 pieces.
Make a inch to 2 inch slit in each okra piece. This will enable the spices to penetrate the okra.
Slice the onion into long 1/2 inch thick slices.
Heat oil in a wok on medium-high heat. When the oil is hot add cumin seeds.
When the cumin seeds splutter add onions. Sauté until golden. Stir occasionally.
Then add ground turmeric, ground cumin, ground coriander, salt, and Kashmiri chili powder. Stir well. Sauté the spices for a few minutes.
Add the okra and stir well.
Cover the wok with a lid. After that, reduce the heat to low. Let the okra cook on low-heat for 10 to 12 minutes. Keep stirring occasionally. Then add dry mango powder and let the okra cook for about 5 minutes uncovered. Finally, transfer to a serving bowl.
Serve hot with naan, roti or rice.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other recipes:
Besan Egg Palak Chilla / Cheela – Chickpea Flour Egg Spinach Omelette
Kashmiri Rice Flour Roti / Kashmiri Tschur Tschut / Rice Flour Tortilla /Kashmiri Chirr Chot
Egg Bhurji / Indian Style Scrambled Eggs /Anda Bhurji
Stir Fry Okra – Stir Fry Masala Bhindi
Ingredients
- 22 okras (whole)
- 1/4 cup oil
- 1/2 onion (1 cup chopped lengthwise)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp ground turmeric (haldi)
- 1/2 tsp ground cumin (jeera powder)
- 1 tbsp ground coriander (dhaniya powder)
- 3/4 tsp salt
- 1 and 1/4 tsp kashmiri chili powder
- 3/4 tsp mango powder (amchur/amchoor powder)
Instructions
Prep
- Rinse the okra. Once rinsed wipe the okra with a kitchen towel. The okra needs to be completely dry. You can let them dry in a plate naturally as well.
- Cut the edges off. Then chop each okra into 2 pieces. Make a inch to 2 inch slit in each okra.
- Slice the onion into long 1/2 inch thick slices.
Cook
- Heat oil in a wok on medium-high heat. When the oil is hot add cumin seeds.
- When the cumin seeds splutter add onions. Sauté until golden. Stir occasionally.
- Then add ground turmeric, ground cumin, ground coriander, salt, and Kashmiri chili powder. Stir well. Sauté the spices for a few minutes.
- Then add the okra and stir well.
- Cover the wok with a lid. Reduce the heat to low. Let the okra cook on low-heat for 10 to 12 minutes. Keep stirring occasionally. Then add dry mango powder and let the okra cook for about 6 to 7 minutes uncovered. Transfer to a serving bowl.
- Serve hot with naan, roti, or steamed rice.
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