Bhindi Masala
- Prep Time
- 15 min
- Cook Time
- 20 min
- Total Time
- 35 min
- Servings
- 4
A simple, spiced Pakistani stir-fried okra with onions, tomatoes, and aromatic spices — crispy, flavourful, and ready in under 30 minutes.
Bhindi Masala is one of the most beloved everyday dishes in Pakistani households. Okra has a natural tendency to become slimy when cooked with moisture — but this recipe sidesteps that entirely with a technique every Pakistani cook knows: dry the bhindi completely before cutting it, and cook it on high heat first.
The result is crisp, lightly spiced okra with caramelised onions, tangy dry mango powder, and a tomato base that ties everything together.
Ingredients
- 700g lady finger (bhindi / okra)
- 3 large onions, chopped
- 1.5 tbsp cooking oil
- 1/2 tsp cumin seeds
- 2 tsp garlic, finely chopped
- 1/2 tsp salt (adjust to taste)
- Red chili powder (to taste)
- Turmeric powder (to taste)
- 1 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 tsp dry mango powder (amchur)
- 2 large tomatoes, chopped
Instructions
-
Prep the bhindi: Wash thoroughly and spread on a dry towel until completely dry — this is the key to avoiding sliminess. Trim both ends and chop into small pieces.
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Temper the spices: Heat oil in a wide pan over high flame. Add the cumin seeds and chopped garlic. Cook until fragrant and lightly golden.
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Cook the onions: Add the chopped onions and cook on high flame for about 1.5 minutes — just enough to soften and reduce their moisture, not to caramelise.
-
Add the spices: Lower the flame. Add salt, red chili powder, turmeric, coriander powder, cumin powder, and dry mango powder. Mix well and cook for 1–2 minutes to bloom the spices.
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Add tomatoes: Add the chopped tomatoes and mash them into the masala until they fully dissolve and the mixture comes together.
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Cook the bhindi: Add the chopped bhindi and mix well. Cook on high flame for 1.5 minutes, then reduce to a lower flame and continue cooking until the bhindi is tender and cooked through.
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Serve hot with roti, paratha, or plain steamed rice.
Pro Tips
Drying the bhindi completely before chopping is the single most important step — any moisture causes sliminess. Do not cover the pan while cooking bhindi; steam makes it slimy. The dry mango powder (amchur) cuts through the natural stickiness and adds a pleasing tartness.
