Sides
Jain Bhindi Masala
The Quirky Foodster Team
Ingredients
- 500 g (1 lb) okra (bhindi), washed, dried thoroughly and cut into 2.5cm pieces
- 3 tbsp oil
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp dried mango powder (amchur)
- Salt, to taste
- 10 g (2 tbsp) fresh coriander, chopped
Method
- Make sure the okra is completely dry after washing — pat thoroughly with a kitchen towel, since any dampness will make it slimy when cooked.
- Heat the oil in a wide pan over medium-high heat. Add the cumin seeds and asafoetida, and let them sizzle for 20 seconds.
- Add the okra and toss to coat in the oil. Spread it out in as close to a single layer as possible to encourage browning rather than steaming.
- Cook uncovered, stirring only occasionally, for 12-15 minutes, until the okra is tender and lightly browned at the edges.
- Add the turmeric, coriander powder, chilli powder, amchur and salt, and toss well to coat evenly.
- Cook for a further 2-3 minutes to let the spices toast, then finish with fresh coriander and serve hot.
Introduction: Bhindi masala, a dry-spiced okra stir-fry, is a household staple across India.
Cultural Background: Bhindi masala, a dry-spiced okra stir-fry, is a household staple across India. Cooking the okra quickly over
fairly high heat without a lid keeps it from turning slimy, and the Jain version skips onion and garlic entirely,
seasoning instead with amchur (dried mango powder) for the tang that onion would otherwise provide.
Tips: Dryness is everything with okra — a dry pan, dry vegetable and minimal stirring all help avoid sliminess. Cutting the okra just before cooking, rather than well ahead, also helps reduce stickiness.
Variations: Add a tablespoon of roasted, crushed peanuts at the end for crunch. Finish with a squeeze of lime instead of amchur for a fresher tang.
Storage: Best eaten fresh; keeps in an airtight container in the fridge for up to 1 day, though texture softens.
Reheating: Reheat in a dry, hot pan for 3-4 minutes, stirring, to help re-crisp; avoid the microwave, which makes it
soggy.
Nutrition (approximate, per serving)
Approx. 140 kcal, 3g protein, 10g fat, 11g carbohydrate, 4g fibre per serving.
Vegetarian / Vegan
Naturally vegetarian and vegan.
FAQs:
Q: Why is my bhindi masala slimy?
A: This almost always comes from excess moisture — wash the okra well ahead of time so it's fully dry, and avoid covering the pan while it cooks.
Q: What can I use instead of amchur?
A: A squeeze of lime juice added at the end gives a similar bright tang.
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