Okra Stir-Fry Recipe – Bhindi Masala with Ginger & Lemon Juice

Last Updated on 6 months ago by Neha Deshmukh

Okra Stir-Fry Recipe – Bhindi Masala with Ginger & Lemon Juice

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food for me – Bhindi Masala, or okra stir-fry. It’s a dish my mom used to make regularly, and honestly, I didn’t fully appreciate it until I moved away from home! Now, I crave that tangy, slightly spicy, and wonderfully textured okra. It’s surprisingly easy to make, and I promise, even if you think you don’t like okra, this recipe might just change your mind.

Why You’ll Love This Recipe

This Bhindi Masala isn’t just delicious; it’s also quick to whip up on a weeknight. It’s packed with flavor from ginger, garlic, and a touch of spice, balanced beautifully with a squeeze of lemon juice. Plus, it’s a fantastic way to get your veggies in! It’s a dry sabzi, meaning it doesn’t have a gravy, making it perfect with roti, rice, or even as a side dish.

Ingredients

Here’s what you’ll need to make this amazing okra stir-fry:

• 1/4 kg okra (bhindi)
• 1 large onion
• 1 tomato
• 1/4 tsp asafoetida (hing)
• 1 tsp ginger-green chili paste
• 1/4 – 1/2 tsp sugar (adjust to taste!)
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 3/4 tsp coriander powder
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• 1/2 tbsp lemon juice
• 2 tbsp cooking oil

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference in this recipe.

• Okra: Fresh okra is key! Look for firm, bright green pods without any blemishes. The younger the okra, the less slimy it will be.
• Kasuri Methi: Oh, this stuff is magic! Kasuri methi adds such a unique, slightly bitter, and wonderfully fragrant flavor. Don’t skip it if you can help it. You can find it at most Indian grocery stores.
• Spice Levels: Regional variations are huge with this dish. Some families like it really spicy, others prefer a milder flavor. Feel free to adjust the red chili powder to your liking.
• Oil Choice: Traditionally, this is made with mustard oil for a really authentic flavor. But any cooking oil with a high smoke point – like vegetable, canola, or sunflower oil – will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thoroughly dry the okra. This is important! Trim off the ends and cut the okra into 1-inch pieces.
2. Heat 2 tablespoons of oil in a pan over low-medium heat. Add the okra and sauté for 12-15 minutes, stirring occasionally, until it’s tender and slightly browned. Don’t overcrowd the pan – you might need to do this in batches. Once cooked, set the okra aside.
3. In the same pan, add the remaining oil. Once hot, add the asafoetida (hing) and sliced onions. Sauté for about 4 minutes, until the onions are golden brown.
4. Now, add the ginger-green chili paste and sauté for another 3 minutes, until fragrant. Stir in the red chili powder, turmeric powder, coriander powder, and kasuri methi. Cook for a minute, stirring constantly, to prevent the spices from burning.
5. Add the chopped tomato and cook, covered, for 6-7 minutes, until it’s soft and mushy.
6. Return the cooked okra to the pan. Add the sugar and cook uncovered for about 15 minutes, stirring occasionally. This helps the flavors meld together and the okra to get a little crispy.
7. Finally, season with salt, garam masala, and a squeeze of lemon juice. Mix well, and garnish with fresh coriander leaves.

Expert Tips

• To avoid slimy okra: Make sure the okra is completely dry before cooking. High heat and not overcrowding the pan also help.
• Don’t skip the sugar: It balances the acidity of the tomatoes and the bitterness of the kasuri methi.
• Taste as you go: Adjust the spices and lemon juice to your preference.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder flavor, reduce the red chili powder to 1/4 tsp or omit it altogether. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: My aunt always makes this during Janmashtami and Navratri as a simple, satisfying offering.
• Quick Bhindi Masala: If you’re short on time, you can use pre-cut okra. Just reduce the initial cooking time accordingly.

Serving Suggestions

This Bhindi Masala is fantastic with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• Dal (lentil soup)
• A side of yogurt (raita)

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 type of okra is best for Bhindi Masala?

Lady’s finger okra is the most commonly used variety. Look for firm, bright green pods.

How can I prevent the okra from becoming slimy?

Ensure the okra is completely dry before cooking, use high heat, and avoid overcrowding the pan. A splash of lemon juice also helps!

Can I make this recipe ahead of time?

You can prep the ingredients (chop the okra, onions, and tomatoes) ahead of time. But it’s best to cook the Bhindi Masala just before serving for the best texture.

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

Asafoetida, or hing, is a pungent spice with a unique flavor. It’s often used in Indian cooking to aid digestion. You can find it at most Indian grocery stores, usually in powder or resin form.

Can I use dried kasuri methi instead of fresh?

Yes, dried kasuri methi is what’s traditionally used! You can find it easily in Indian grocery stores. Just crumble it between your palms before adding it to the pan to release its aroma.