Okra curry {bhindi}


Okra comes from a flowering plant that bears long, safe to eat pods we know as okra (or bhindi). It is consumed through out the world and grows well in heat climates, and this is the reason why it’s used so extensively in parts of Pakistan & India.
To experience in okra fully, you have to try the Pakistani & Indian version of it. It’s savory, a little spicy, and offers the vegetable an entire new dimension.
This easy Pakistani & Indian-style bhindi masala recipe (okra curry) includes stir-fried okra enveloped in a savory onion and tomato curry.


  • 1/4 cup neutral oil (such as grape seed or avocado), plus more, as needed
  • 1 lb okra
  • 1 (300 g) large onions, thinly sliced
  • 2-3 garlic cloves, crushed, (optional)
  • 1 tsp crushed ginger, (optional)
  • 2 (200-225 g) medium tomatoes, cubed
  • 1 tsp salt, or to taste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp red chili powder
  • 1-2 green chili peppers, stems removed and sliced
  • 1-2 tbsp chopped cilantro, for garnish (optional)
  • 1/2 tsp freshly squeezed lemon juice, optional


  • Wash and dry the okra. Chop the okra into 1/2-3/4 inch pieces, discarding the stems. The easiest way to do this is to line a few of them up and cut them at the same time. Sprinkle up to 1/4 tsp salt on the okra and mix. Set aside.
  • Heat a skillet over medium-high heat and add the oil. Once hot, add half of the chopped okra. Stir-fry the okra, in two batches, for about 4 minutes or until the slime disappears and the okra starts to crisp. I like to sprinkle a bit more salt on the okra here. Use a slotted spoon to remove the okra from the pan and set it aside. Remove the pan from heat, and wipe clean to remove any excess seeds, if needed.
  • Heat another 2 tbsp of oil over high heat and add the onions. Sauté until the onions turn golden, about 10 minutes. If the onions start sticking to the bottom of the pan, deglaze with a tablespoon or 2 of water. And add the garlic and ginger, if using, and sauté for 30 seconds. Add the cubed tomatoes and cook until the tomatoes soften, about 3 minutes. Add the remaining 3/4 tsp salt, cumin seeds and spice powders (coriander, cumin, turmeric and red chili). Mix well and add the fried okra and green chili pepper. Sauté for a minute or two.
  • Lower the heat and allow the okra to simmer for a few minutes, stirring occasionally. Garnish with cilantro and a squeeze of lemon, if desired. This dry curry is typically served with roti, naan, or other bread but can also be eaten as a side with rice.


Since this is a ‘dry’ curry, it’s usually served with roti, naan, or other bread.

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