Indian · serves 2

Bhindi Masala

Twenty-five minutes and the only rule is: do not stir it too much.

25 min Some work Vegetarian

Ingredients

  • 400g bhindi, washed and DRY, cut in 1 inch pieces
  • 2 onions, sliced
  • 1 tomato
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp amchur
  • 3 tbsp oil

Method

  1. Bhindi must be bone dry before cutting, otherwise it turns slimy.
  2. High heat, oil, bhindi. Spread it out, leave it alone for 3-4 minutes at a time. 10 minutes total.
  3. Push aside, add onions, cook till soft.
  4. Powders and salt, then tomato. 5 minutes uncovered.
  5. Amchur, toss once, serve with roti.

Questions people ask about Bhindi Masala

How long does Bhindi Masala take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Bhindi Masala?

Bhindi must be bone dry before cutting, otherwise it turns slimy.

What can I use instead of onion in Bhindi Masala?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Bhindi Masala ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Bhindi Masala vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Bhindi Masala?

Amchur, toss once, serve with roti. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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