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Okra With Onions

Okra With Onions recipe image
This classic Indian-style okra dish, known as Bhindi Masala, transforms fresh young okra into a tender, flavorful side dish. The key lies in the aromatic blend of cumin, fennel, and garam masala, which infuse the okra with warm, earthy notes. A smooth paste of onions, garlic, and ginger provides a rich base, while tomato sauce adds a touch of acidity and sweetness. The result is a dish with a pleasant texture that balances the natural slight crunch of the okra with a soft, savory sauce. It pairs beautifully with steamed rice or warm naan bread. Perfect for weeknight dinners or as part of a larger vegetarian feast, this recipe is simple yet deeply satisfying. It highlights the natural flavors of the vegetables without overwhelming them, making it a versatile addition to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 249.4
Dietary: Gluten-free, Vegetarian
Description
This classic Indian-style okra dish, known as Bhindi Masala, transforms fresh young okra into a tender, flavorful side dish. The key lies in the aromatic blend of cumin, fennel, and garam masala, which infuse the okra with warm, earthy notes. A smooth paste of onions, garlic, and ginger provides a rich base, while tomato sauce adds a touch of acidity and sweetness. The result is a dish with a pleasant texture that balances the natural slight crunch of the okra with a soft, savory sauce. It pairs beautifully with steamed rice or warm naan bread. Perfect for weeknight dinners or as part of a larger vegetarian feast, this recipe is simple yet deeply satisfying. It highlights the natural flavors of the vegetables without overwhelming them, making it a versatile addition to any meal.
Ingredients
  • 1 lb Fresh young okra
  • 4 medium Onions, coarsely chopped
  • 5 cloves Garlic, coarsely chopped
  • 2 inches Fresh ginger, peeled
  • 6 tablespoons Ghee or vegetable oil
  • 1 teaspoon Whole cumin seeds
  • 2 teaspoons Whole fennel seeds
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground coriander
  • 3 tablespoons Tomato sauce or puree
  • 2 teaspoons Garam masala
  • 1 teaspoon Salt, or to taste
  • 2 tablespoons Lemon juice
  • 6 tablespoons Hot water
Directions
  1. 1
    Wash the okra thoroughly and pat completely dry with paper towels. Slice the okra into 1/4-inch rounds and set aside.
  2. 2
    In a blender, combine the chopped onions, garlic, ginger, and 1/4 cup of water. Blend until a smooth paste is formed.
  3. 3
    Heat the ghee or oil in a large skillet over medium heat.
  4. 4
    Add the whole cumin seeds and fennel seeds to the hot oil. Sauté for about 20 seconds until they begin to sizzle and release their aroma.
  5. 5
    Add the onion-garlic-ginger paste and the ground turmeric to the skillet. Cook, stirring frequently, for about 20 minutes until the raw smell of the onion disappears and the paste thickens slightly.
  6. 6
    Stir in the ground coriander and fry for one minute.
  7. 7
    Add the tomato sauce and cook, stirring constantly, for another minute.
  8. 8
    Turn off the heat temporarily.
  9. 9
    Add the sliced okra, salt, garam masala, lemon juice, and 6 tablespoons of hot water to the skillet. Stir gently to coat the okra with the spice mixture.
  10. 10
    Turn the heat back on to medium. Once the onion paste begins to bubble, cover the skillet, reduce the heat to very low, and simmer for 35 minutes.
  11. 11
    Stir the okra gently every ten minutes to ensure even cooking and prevent sticking.
  12. 12
    Serve hot while the okra is tender but still retains a slight crunch.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 249.4kcal
% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 25.9mg2%
Total Carbohydrate 52.4g18%
Dietary Fiber 5.0g20%
Sugars 5.6g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Source attribution: Adapted from Madhur Jaffrey, "An Invitation to Indian Cooking".

Storage: Store leftover okra in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.

Ingredient substitution: Ghee can be replaced with vegetable oil or coconut oil for a vegan version. The flavor will be slightly different but still delicious.

Tip: It is crucial to pat the okra completely dry before slicing to prevent it from becoming slimy during cooking.

Variation: For a richer dish, you can add a splash of coconut milk during the last 10 minutes of cooking.

Keywords: okra, bhindi, indian, vegetarian, vegan, spicy, onion, garlic, ginger, cumin, fennel, garam masala, side dish, curry, vegetables, healthy, dinner, easy
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