Bhindi Masala
Bhindi masala usually turns on two problems: okra that goes slimy and a masala that leans on salt and oil to taste like anything. Roasting the okra dry and hot solves the first, browning the pods and evaporating the mucilage that a wet stew would draw out. The masala itself is just onion sweated in water, tomato cooked down for savory depth, and ground spices bloomed in a splash of water instead of oil. Amchur and garam masala at the end carry the finish where salt would have gone.
Ingredients
- 1 lb Okra, trimmed, cut into 1-inch lengths
- 1 whole Yellow onions, thinly sliced
- 2 wholes Fresh tomatoes, chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 tsp Cumin seed
- 1 1/2 tsp Coriander seed, ground
- 1/2 tsp Turmeric
- 1 tsp Kashmiri chile, ground
- 1/2 tsp Amchur
- 1/2 tsp Garam masala
- 1/4 cup Cilantro, chopped
Method
- Spread the okra in a single layer on a lined tray and roast at 450 F (230 C), turning once, until the pieces are browned at the edges and no longer sticky, about 20 minutes. Okra ropes when it stews wet, so this dry high heat drives off the moisture that makes it slimy, the same job a deep fry usually does.
- While it roasts, sweat the onion in a wide pan with a few tablespoons of water over medium heat until soft and just golden, about 10 minutes, adding a splash more water whenever the pan runs dry.
- Stir in the garlic and ginger for 1 minute, then add the cumin, ground coriander, turmeric, and kashmiri chile with 2 tablespoons (30 ml) water. Cook the paste for a minute so the ground spices bloom and lose their raw taste. Kashmiri chile is here for deep red color more than heat.
- Add the tomatoes and cook them down to a thick masala that pulls away from the pan, about 6 minutes. The tomato is doing the work salt would, its acid and glutamate reading as savory.
- Fold in the roasted okra just to coat, keeping the heat brief so the pieces stay distinct. Cut the heat and finish with amchur, garam masala, and cilantro. Amchur adds a dry sourness that keeps the dish from tasting flat without a pinch of salt.
Nutrition
Estimated per serving: 110 calories, 4 g protein, 6 g fiber, 30 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
