RF via voice message · Sep 1, 2026 · Serves 2 · ~15 min · Stovetop
Ingredients
1 lb okra (bhindi), sliced into rounds (pat very dry before cutting)
2 tbsp oil
1 small onion, sliced
2 cloves garlic, minced
1 tomato, chopped (or 2 tbsp tomato paste for speed)
½ tsp turmeric
½ tsp cumin seeds
1 tsp coriander powder
½ tsp red chili powder
½ tsp garam masala
Salt to taste
Cilantro to finish
Method
1. Temper the cumin
Heat oil in a wide skillet over medium-high, add cumin seeds until they sizzle.
2. Sauté the onion
Add onion, sauté 3–4 min until translucent/lightly golden.
3. Add garlic
Add garlic, cook 30 seconds.
4. Cook the okra
Add okra, spread in a single layer if possible, and cook uncovered and undisturbed for 4–5 min until it starts to blister.
5. Add tomato + spices
Add tomato (or paste), turmeric, coriander, chili powder, and salt. Stir-fry 4–5 min more, uncovered, until the okra is tender-crisp and no longer slimy.
6. Finish
Finish with garam masala and cilantro. Serve with roti or rice.
Tips
The two keys to non-slimy bhindi: bone-dry okra before cooking, and uncovered cooking with minimal stirring
Covering the pan or over-stirring releases the mucilage — resist the urge