Bhindi Masala (Okra Stir-Fry)
A simple and flavorful Pakistani stir-fry made with okra, onions, tomatoes, and spices. Completely safe for those avoiding shellfish.
Ingredients
- about 450 g Okra
- 1 medium Onion
- 1 medium Tomato
- 1 tsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 1/4 tsp Red chili powder
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 2 tbsp Vegetable oil
- 1 tbsp Lemon juice
- 2 tbsp Cilantro
- 1 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash the about 450 g of okra. Cut the okra into 2.54 cm pieces.
- 2Place a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the 2 tbsp of vegetable oil. Once the oil is shimmering, add the 1 medium onion, which you have chopped. Sauté the onion for 5-7 minutes, or until it is golden brown and looks softened.
- 3Add the 1 tsp of ginger-garlic paste to the skillet and sauté for 1 minute until fragrant. Add the 1 medium tomato, which you have chopped, along with the 1/2 tsp of turmeric powder, 1/4 tsp of red chili powder, 1/2 tsp of cumin powder, 1/2 tsp of coriander powder, and 1 tsp of salt. Stir everything together and cook for 3-5 minutes, or until the tomatoes have softened and broken down slightly.
- 4Add the about 450 g of chopped okra to the skillet. Stir-fry the okra with the onion and tomato mixture for 10-15 minutes, stirring occasionally, until the okra is tender and has a slightly crispy texture.
- 5Turn off the heat. Stir in the 1 tbsp of lemon juice. Garnish the Bhindi Masala with the 2 tbsp of cilantro. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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