Masala Bhindi: Okra Sans Onions

I’m on a run of no onion recipes. This is another such. Masala bhindi (okra) that uses dry spices like cumin and coriander only – no onions, no garlic, no tomatoes.

I like it when the plate has a range of colors on it. Green, yellow and white – what say?

In the picture above: masala bhindi with rice and tomato toor dal.

You Need:

• Bhindi (Okra/ladies finger) – 400grams
• Turmeric powder – 1 teaspoon
• Cumin powder – 1 teaspoon
• Coriander powder – 2 teaspoons
• Red chili powder – to taste
• Salt – to taste
• Cumin seeds – 1 teaspoon
• Hing (asafoetida) – a pinch
• Oil – 1 tablespoon
• Fresh coriander leaves – a small bunch, finely chopped

How To Make Masala Bhindi:

Before you cut the okra, wash and pat dry.

To dry the okra: Shake the water off the bhindi and dab well with an absorbent kitchen towel. You might want to do this an hour before you start to cook so that all the water evaporates. You can put it under the fan to quicken the drying. It’s important to have the bhindi completely dry before you cut it, bhindi can turn slimy otherwise.

Cut the okra into 1.5 inch pieces. The knife might turn slimy as you cut. Keep a tissue paper handy to wipe the coating from your knife as needed.

Heat oil in a non-stick pan. Splutter the cumin and add asafoetida, then slide in the cut okra pieces. Cover and cook on medium heat for 5-6 minutes, tossing occasionally. Uncover and cook for another 2 minutes. Mix in the dry spices and cook till the okra turns crisp. A couple of minutes before turning off the heat, mix salt.

Adjust the cooking time depending on the toughness of the okra. Cook a few minutes longer covered if the okra is hard.

Garnish masala bhindi with fresh coriander leaves.

To Serve:

Serve masala bhindi on the side with rice/chapatis and dal.

Meal idea: masala bhindi with chapatis and Gujarati dal.

Notes: