Bhindi Masala | Indian Fried Okra
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Stir fried okra with Indian warm spices.
  • 1½ pounds/680g tender okra
  • 1 medium onion, sliced finely
  • 1 large tomato, chopped fine
  • 1½ teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric, ground
  • ½ teaspoon cayenne pepper, or to taste
  • 1 teaspoon salt, or to taste
  • 3 tablespoons oil, neutral flavoured like avocado
  • cilantro/coriander, handful chopped
  1. Trim the okra and chop in half diagonally or lengthwise, depending on size.
  2. Small okra can be left whole.
  3. I sliced it lengthwise here.
  4. Heat a large skillet or fry pan on medium high heat and add the oil.
  5. Add the sliced onions and cook until nicely browned and caramelised.
  6. Add the garlic and ginger and sauté a couple of minutes until fragrant.
  7. Add the garam masala and sauté a minute until fragrant.
  8. Add the okra and toss with the onions and spices till well coated.
  9. Add the turmeric and cayenne powder if using.
  10. If the okra sticks or seems too dry, you can add another tablespoon of oil if needed.
  11. Stir fry the okra until it starts to turn brown and crispy, 5 minutes.
  12. Add the tomatoes and cook until they are broken down and released their juices, 5 minutes.
  13. Keep cooking until the oil begins to separate and the onions and tomatoes form a thick gravy, another 7-10 minutes.
  14. Check for salt.
  15. Add the chopped cilantro.
Recipe by Coffee and Crumpets at