Bhindi Masala (Spicy Okra)

Okra or ladyfinger is not a very common vegetable here in the States. This is undoubtedly my favorite Indian vegetarian dish - its simple to cook yet flavorful and rustic. I religiously visit the Indian grocery every week to get my hands on a box of fresh okra. Frozen okra doesn't count. The rustic flavor comes from the freshness of the produce. Again, as I have mentioned in my other posts, you can contact me if you need help with spice selection. 


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Ingredients (Serves 2)

1. Okra or ladyfinger ~ 15, split (remove the head portion, as shown above)
2. Potato - 2 medium size, cut into small square or rectangular cubes
3. Tomato - 1 small sized (tomato paste can be used instead), finely chopped (do not de-seed)
4. Thai pepper - 1, finely chopped (adjust to the hotness level)
5. Onion - 1 medium, chopped into half moons
6. Whole cumin seed - 1 tbsp
7. Ginger - 1/2 tbsp, finely chopped
8. Turmeric - 1/2 tbsp
9. Cumin powder - 1/2 tbsp
10. Chilli powder - 1/2 tbsp
11. Coriander powder - 2 tbsp
12. Salt - to taste
13. Olive or vegetable oil - 2 tbsp
14. Cilantro - for garnishing


Heat 1 tbsp of oil in a skillet over high heat. Add whole cumin. Add ginger as soon as the cumin seeds start to crackle. Cook for 30 sec until the ginger is semi-cooked. Add the potato and cook till it turns slightly golden brown. Add the onion and continue to cook till it turns translucent. You can cook till the onions turn golden brown. I like to cook only until it turns translucent and remains tender but not brown it. 

Add the split okra to potato and onion. Add 1 tbsp of oil at his point since okra absorbs a lot of oil and might cause the mixture to turn dry. Sprinkle some water into the mixture if the okra starts to stick to the bottom of the skillet. Add salt, turmeric, cumin powder, coriander powder and chilli powder. Stir in the spices into the mixture and cook for 2-3 minutes. Add 1/2 cup water to the mixture and cover the skillet. Allow the okra to be cooked for 4-5 minutes. Add the finely chopped tomato (or equivalent amount of tomato paste, dissolve the tomato paste in some water in a bowl before pouring into the mixture otherwise it might ball up). Cover the skillet and cook for another 6-7 minutes or until the tomato is mushy enough to blend into the mixture. Adjust the salt. Garnish with fresh cilantro leaves. Serve hot.


- Prashun Gorai (prashun.iitm4@gmail.com)