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Bhindi Masala
Okra, Dry-Fried Instead of Slimy-Boiled
🌱 Beginner🍛 Main Course🌿 Vegan🕑 35 min
Okra has a bad reputation in Germany, and that's entirely down to how it's usually cooked. Fried dry over high heat, it's crisp and nutty — the slime comes from water, so none goes anywhere near it here.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep15 min
Cook time20 min
Total35 min
Serves4 servings as a side
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 10✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Wash the okra, then rub it completely dry — every single piece. This is the single most important step in the recipe. Trim the tops and tips and cut into 2 cm pieces.
- Heat the oil hard in a wide pan. Add the okra and fry over high heat for 8–10 minutes, turning only occasionally. No lid.
- Once it's browned at the edges and no longer stringy, take it out.
- Briefly fry the cumin in the same oil, then the onions for 6 minutes until golden brown.
- Stir in the ground spices and salt, return the okra to the pan, and toss for 2 minutes.
- Sprinkle Amchur and Garam Masala over the top and take off the heat.
Tips
- Dry, dry, dry. Best to wash the okra an hour ahead and let it sit on a towel.
- No lid, no water, high heat. All three rules exist for the same reason.
- Amchur goes in last: the acidity cuts away the last trace of sliminess.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
