Indian: Bhindi Masala (Okra Stir Fry)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3)

Bhindi masala is a classic North Indian home-style dish, rooted in everyday cooking. Okra has long been a staple across the Indian subcontinent, valued for its affordability, versatility, and ability to carry spice. Cooked with onions, tomatoes, and warming spices, it reflects a tradition of simple ingredients prepared with care to draw out their full flavor. A regular presence at family tables, this side dish remains familiar, satisfying, and quietly enduring.

Ingredients:

• 3 tablespoon olive oil
• 1½ cup okra, chopped into rounds (fresh or frozen)
• 1 teaspoon cumin seeds
• 1 medium red onion chopped
• 2 tablespoons ginger paste
• ½ fresh serrano pepper, thinly sliced
• 16 grape tomatoes, halved
• 1 tablespoon garam masala
• Salt to taste
• Julienned ginger for garnish (optional)

Procedure:

1. If using fresh okra: Remove head and tail of okra before chopping
2. Saute fresh or frozen okra in half of the olive oil for about 5 minutes; add a little water and cover to steam for about 10 minutes or until okra is cooked (add more water as needed)
3. Transfer cooked okra to a bowl and set asie
4. In the same pan, add remaining olive oil and cumin seeds; saute for a few seconds
5. Add chopped onion and saute for 2 to 3 minutes until soft
6. Add serrano pepper and tomatoes; cook for 1 more minute
7. Add garam masala and the cooked okra, cook another minute (add a little water if needed)
8. Season with salt
9. Garnish with julienned ginger (if desired)