Okra Recipe – Spicy Bhindi Masala with Fennel & Amchur

Last Updated on 4 months by Neha Deshmukh

Okra Recipe – Spicy Bhindi Masala with Fennel & Amchur

Introduction

There’s just something about a perfectly cooked bhindi (okra) that hits the spot, isn’t there? For years, I avoided it, convinced it would always be slimy. Then, my grandmother showed me her secret – a generous pinch of amchur (dry mango powder) and a little fennel. Now, I can’t get enough! This Spicy Bhindi Masala with Fennel & Amchur is a family favourite, and I’m so excited to share it with you. It’s quick, easy, and bursting with flavour – a perfect side dish for roti or rice.

Why You’ll Love This Recipe

This isn’t your average okra recipe. The combination of fennel and amchur adds a unique tangy and aromatic flavour that elevates the humble okra to something truly special. It’s a relatively quick dish, ready in under 30 minutes, and it’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s a great way to get your daily dose of veggies!

Ingredients

Here’s what you’ll need to make this delicious Bhindi Masala:

• 250 grams bhindi (okra)
• 2 tablespoons oil
• 1 large onion, chopped
• 1 large tomato, chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 teaspoon fennel powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 0.25 teaspoon garam masala
• 1 pinch dry mango powder (amchur)
• 1-2 tablespoons coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe sing!

• Fennel Powder: Don’t skip this! Fennel adds a lovely sweetness and subtle anise flavour that beautifully complements the okra. It’s commonly used in North Indian cuisine.
• Asafoetida (Hing): A little goes a long way. This pungent spice adds a savoury depth and aids digestion. It’s a staple in Indian kitchens, especially for lentil dishes and vegetable preparations. You can find it at most Indian grocery stores.
• Dry Mango Powder (Amchur): This is the secret weapon against slimy okra! Amchur adds a delightful tanginess and helps keep the okra crisp. It’s made from unripe green mangoes that are dried and ground into a powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and dry the okra really well. Then, slice it into about ½-inch pieces, discarding the stems. Drying the okra is super important to prevent sliminess.
2. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn soft and golden brown – about 5-7 minutes.
3. Now, add the chopped green chili and tomatoes. Cook until the tomatoes soften and break down, around another 5 minutes.
4. Time for the spices! Mix in the fennel powder, coriander powder, turmeric powder, asafoetida (hing), dry mango powder (amchur), and garam masala. Sauté for just about a minute, until fragrant. Be careful not to burn the spices.
5. Add the chopped okra and salt to the pan. Gently stir everything together, making sure the okra is well coated with the spice mixture.
6. Cover the pan with a lid (you can even add a tablespoon of water on top of the lid to create some steam). Cook on low heat for 10-12 minutes, stirring occasionally. This helps the okra cook through without becoming mushy.
7. Finally, garnish with fresh coriander leaves. Serve hot with roti or rice!

Expert Tips

• Don’t overcrowd the pan: Cooking the okra in batches if necessary will help it brown nicely and prevent it from steaming.
• Low and slow is key: Cooking on low heat ensures the okra cooks evenly and stays crisp.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this recipe. About 1 medium potato, diced, added with the okra works beautifully.
• With Onions: For a sweeter flavour, add a handful of chopped shallots along with the onions.
• Extra Spicy: If you like it hot, add another green chili or a pinch of red chili powder.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Hot)

• Mild: Use ½ green chili or remove the seeds before chopping.
• Medium: Use 1 green chili as per the recipe.
• Hot: Use 2 green chilies or add a pinch of red chili powder.

Festival Adaptations (Janmashtami/Navratri)

This Bhindi Masala is a wonderful addition to a festive thali during Janmashtami or Navratri, as okra is often included in the fasting menu.

Serving Suggestions

This Spicy Bhindi Masala pairs perfectly with:

• Roti: Whole wheat roti or paratha are classic choices.
• Rice: Steamed basmati rice or jeera rice (cumin rice) are also delicious.
• Dal: A simple dal tadka (tempered lentils) complements the flavours beautifully.
• Yogurt: A side of plain yogurt can help cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prevent okra from becoming slimy?

Drying the okra thoroughly before cooking and using amchur (dry mango powder) are the two best ways to prevent sliminess. Cooking on low heat and not overcrowding the pan also help.

Can I use frozen okra in this recipe?

Yes, you can! Just make sure to thaw it completely and pat it dry before using. Frozen okra might be a little softer in texture.

What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, is a pungent spice with a unique flavour. You can find it at most Indian grocery stores, usually in powder or resin form.

Can I adjust the amount of green chili to control the spice level?

Absolutely! Feel free to adjust the amount of green chili to your preference. You can also remove the seeds for a milder flavour.

What is the best type of roti or rice to serve with Bhindi Masala?

Whole wheat roti or steamed basmati rice are classic choices. Jeera rice (cumin rice) also pairs well.

How can I make this recipe ahead of time?

You can chop the vegetables and measure out the spices ahead of time. Store them separately in airtight containers in the refrigerator. Then, when you’re ready to cook, simply follow the recipe instructions.