Simple No-Onion Bhindi Masala: Fasting-Friendly Indian Okra Recipe
35 minutes
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About Simple No-Onion Bhindi Masala: Fasting-Friendly Indian Okra Recipe
Discover the delightful simplicity of No-Onion Bhindi Masala, a flavorful Indian okra dish perfect for fasting days or a light, satisfying meal. This recipe omits onions, letting the tender okra's natural taste shine, seasoned with aromatic spices like red chili powder, coriander, and turmeric.It's surprisingly easy to make, requiring minimal ingredients and time. The result is a wholesome and comforting dish ideal for lunch or dinner. Serve it with your favorite flatbread, rice, or roti for a complete and flavorful experience that caters to various dietary preferences.This No-Onion Bhindi Masala is a versatile and delicious option for those seeking a lighter, flavorful, and easy-to-prepare Indian dish. Its simplicity and adaptability make it a perfect addition to any meal plan.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Spice Blend
- 2 tsp Chili Powder adjust to your spice preference, red
- 1 tbsp Coriander Powder also known as dhania powder
- 1 tsp Turmeric Powder also known as haldi powder
- 1 tbsp Coriander chopped, also known as dhaniya
- 1/2 tsp Fenugreek Seeds also known as methi dana
- 1 tbsp Fennel Seeds also known as saunf
- 1 tsp Cumin Seeds also known as jeera
- 1/2 tsp Asafoetida hing
- 1 tsp Coriander Seeds
- 1/2 tsp Mango Powder amchur, dry
Other Ingredients
- 1 tsp Chili finely chopped, adjust to taste, green
- 1 tbsp Lemon Juice freshly squeezed
- 2 tbsp Oil mustard oil (sarson ka tel) preferred, but vegetable oil can be substituted
Instructions
Prepare the Okra
- Wash the okra, slit lengthwise, and cut into 2-inch pieces. Dry roast the fenugreek, coriander, and fennel seeds in a pan until fragrant. Once cooled, coarsely grind them using a spice grinder or blender.
Sauté the Spices
- Heat the oil in a pan over medium heat. Add cumin seeds and asafoetida; sauté for 30 seconds until fragrant. Add the chopped green chilies and sauté for another 30 seconds. Stir in the turmeric, coriander, and red chili powders; cook for 1 minute, stirring constantly, to prevent burning.
Cook the Okra
- Add the okra pieces to the pan and mix well with the spices. Add salt, cover the pan, and cook for 5-8 minutes, or until the okra is tender-crisp, stirring occasionally. Stir in lemon juice and dry mango powder. Remove from heat and garnish with fresh coriander leaves.
Serve
- Serve hot with roti, paratha, rice, or your favorite Indian bread.
Recipe Notes
Expert Tips for the Best No-Onion Bhindi Masala
- For extra flavor, lightly roast the spices (cumin, coriander, fennel) before grinding. This enhances their aroma.
- Don't overcrowd the pan when cooking the okra. Cook in batches if necessary to ensure even cooking and prevent steaming.
- Adjust the amount of green chilies to your preferred level of spiciness. Start with less and add more to taste.
- Adding a squeeze of lime juice at the end brightens the flavors and adds a nice tang.
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Recipe Nutrition
Calories: 63kcalFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mg
Hem Lata Srivastava
Articles: 200
4 Comments
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This looks fantastic! Appreciate the share.
Looks so flavorful! Thanks for posting.
This is awesome! Can’t wait to cook it.
Such a beautiful dish! Can’t wait to try it.