An easy one pan recipe is a dinnertime life-saver, I think we can all agree on that. Every piece of okra has delicious and comforting flavors of spices that melt in your mouth. I was going to share another recipe today, but I’m so excited about this Whole Bhindi Masala – Masala Okra that I just had to share it.
What ingredients do I need for this Whole Bhindi Masala – Masala Okra recipe?
Whole okras, onion, oil, cumin seeds, whole coriander seeds, ground coriander, ground cumin, ground turmeric, salt, ground ginger, Kashmiri chili powder, and dry mango powder (amchur).
How do I make this recipe?
PREP- First make sure that you rinse the okra / bhindi properly and pat dry with zero moisture before chopping them. I typically rinse them and leave them on a kitchen counter on a towel to dry overnight. You can do that or dry them well with patting a paper towel. Once dry, trim off the pointy end and the stem off. Next slit the okra from the center but keep them intact.
Second, rinse and chop the onions finely.
COOK – First, when you are ready to cook, in a large, heavy-bottom skillet/pot, heat oil over high heat. Second, add in cumin seeds. Third, when the cumin seeds splutter add in onion and coriander seeds. Further add in okra and stir well. Next add in the spices. So add in ground coriander, ground cumin, ground turmeric, salt, ground ginger, Kashmiri chili powder, and amchur. Stir well. Then cover and cook on low heat for 15 minutes or until bhindi is cooked. Finally, open the lid and let it cook for a minute or two until bhindi is completely dry. Turn off heat and serve with rice or roti.
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Moreover, try some of our other recipes
Kaali Peeli Dal – Instant Pot Mixed Lentils
Instant Pot Bengali Cholar Dal / Instant Pot Chana Dal with Raisins and Coconut
Carrot Peas Curry – Gajar Matar Sabzi
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Whole Bhindi Masala – Masala Okra
Ingredients
- 300 grams okra, whole
- 4 tbsp oil of choice
- 1/2 tsp cumin seeds (jeera)
- 1/2 onion (1/2 cup chopped)
- 1 tsp coriander seeds
- 1/2 tbsp ground coriander (dhaniya powder)
- 3/4 tsp ground cumin (jeera powder)
- 1/4 tsp ground turmeric (haldi)
- 3/4 tsp salt
- 3/4 tsp ground ginger (sonth)
- 3/4 tbsp kashmiri chili powder (cayenne pepper)
- 3/4 tbsp mango powder (amchur/amchoor powder)
Instructions
Prep
- Make sure that you rinse the okra / bhindi properly and pat dry with zero moisture before chopping them. I typically rinse them and leave them on a kitchen counter on a towel to dry overnight. You can do that or dry them well with patting a paper towel. Once dry, trim off the pointy end and the stem off. Next slit the okra from the center but keep them intact.
- Rinse and chop the onions finely.
Cook
- When you are ready to cook, in a large, heavy-bottom skillet/pot, heat oil over high heat. Next, add in cumin seeds.
- When the cumin seeds splutter add in onion and coriander seeds. Further add in okra and stir well.
- Next add in the spices. So add in ground coriander, ground cumin, ground turmeric, salt, ground ginger, Kashmiri chili powder, and amchur. Stir well.
- Then cover and cook on low heat for 15 minutes or until bhindi is cooked. Finally, open the lid and let it cook for a minute or two until bhindi is completely dry. Turn off heat and serve with rice or roti.
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