Bhindi Masala: Spicy Okra Recipe with Black Pepper
40 minutes
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About Bhindi Masala: Spicy Okra Recipe with Black Pepper
Bhindi Masala, or Spicy Okra with Black Pepper, is a quick and flavorful Indian side dish perfect for weeknight dinners. This simple recipe uses readily available ingredients to create a satisfying and slightly spicy okra dish, ideal for those short on time but not on taste.The combination of freshly ground black pepper, aromatic spices, and tangy tamarind creates a depth of flavor that complements the okra beautifully. Serve it hot alongside roti, naan, rice, or dal for a complete and comforting meal.This recipe is easily adaptable to your spice preference; adjust the amount of green chilies for a milder or spicier kick. Give it a try and discover a new favorite way to enjoy okra!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Vegetables
Spices
- 1 tsp Pepper black, freshly ground, or 1/2 tsp coarsely ground
- 1/2 tsp Asafoetida hing
- 1/4 tsp Cumin Seeds also known as jeera
- 1/4 tsp Coriander Powder also known as dhania powder
Other Ingredients
- 1/4 tsp Tamarind Pulp or 1 tbsp tamarind paste, or juice of 1/2 lemon
- 1 tbsp Oil vegetable or canola oil
- 1.5 tsp Salt or to taste
Instructions
Preparation
- Wash the okra thoroughly and pat dry. Cut into 1/2-inch thick rounds.
Sautéing the Spices
- Heat oil in a wok or large pan over medium-high heat. Add asafoetida and cumin seeds. Once the seeds begin to splutter, add the green chilies.
Cooking the Okra
- Add the okra to the pan and cook, stirring frequently, for 2-3 minutes on high heat. This helps remove excess moisture and prevents stickiness. Reduce heat to medium.
Simmering the Masala
- Add the chopped onion, black pepper, coriander powder, tamarind pulp, and salt. Stir well to combine. Cover the pan and cook on low heat for 6-7 minutes, or until the okra is tender but still retains some firmness.
Finishing Touches
- Uncover the pan and cook for another 2-3 minutes on medium-high heat to allow the flavors to meld and the okra to slightly brown. Serve hot.
Recipe Notes
Expert Tips for the Best Bhindi Masala
- For extra flavor, use freshly ground black pepper.
- Don't overcrowd the pan when cooking the okra; work in batches if necessary to ensure even cooking.
- Adjust the amount of green chilies to your preferred level of spiciness.
- If you don't have tamarind pulp, you can substitute with lemon juice for a similar tangy flavor.
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Recipe Nutrition
Calories: 65kcalCarbohydrates: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mg
Tanu Nigam
Articles: 81
3 Comments
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Looks so appetizing! Thank you for posting.
This looks so good! Appreciate the share.
I’m loving this recipe already!