Okra Masala

Okra Masala or Bhindi Masala is a spicy, tangy and stir-fry or dry Indian curry dish best enjoyed with Indian rotis or flatbreads. And, the flavors of this okra curry is simply addictive.

The usage of okra in Indian cuisine is close to end-less. This beautiful, dark-green vegetable is often used in stir fry recipes, traditional Indian curries, fritters, and in lentil dishes. Because of its neutral flavor, okra is loved by most people. And, it's one of my favorite veggies too. Learn more about okra and it’s health benefits here.

This year, I made an effort to grow okras in my vegetable garden and to my surprise, it is the best and easy-to-grow plant that gave the maximum harvest till date. Although I cook okra almost every week, this is the first recipe that I am sharing on the blog. And, guess what! I cooked this beautiful dish using Mealthy's 10-inch Nonstick Pan.

Mealthy 10-inch Non-Stick Pan:

I am a big fan of PFOA-free cookware and the Mealthy frying pan fulfills my criteria. The 3mm non-stick layer is carefully amalgamated between the topcoat and the stainless steel base layer to create a perfect cooking surface for easy and even cooking. Some of the best highlights of the pan are:

• Stainless steel base made from heavy-duty, ergonomic steel
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• A safe, non-heating hollow-core handle
• And, an included 15-years of guarantee

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Tips to Make The Best Okra Masala:

Okra is notorious for its slimy texture. Even while cutting, you may see that unpleasant slime oozing from the pods and sticking to your knife. Some of the best tips to cook okra the best way (that I have learned from my mom and from my experience) are:

• Wash and pat dry okras and leave them in the colander till they are completely dry before cutting them. Water makes the slime situation even worst and you will never want that.
• Wipe clean your knife if you are slicing or dicing okras repeatedly. That way, you can easily handle cutting the okras without having the knife slipped because of the accumulated slime.
• Do not boil or steam okras. As these vegetables are notorious for slime, they will release a lot of mucousy-like things once in contact with water.
• Stir fry okras first before adding them to the masala. That results in perfectly cooking okras.
• Adding an acidic ingredient like dry mango powder works great in minimizing the slime in the okras while cooking.

How to Make Okra Masala?

As you already know that I made this dish using the Mealthy Nonstick Pan, I highly recommend using a nonstick pan for this recipe. However, if you wish to cook this in the instant pot or any other pan, feel free to do so. Here are the steps involved in making Okra Masala.

Clean and Cut Okras:

• Select the best okra pods for this step. Clean them thoroughly under the running water and pat they dry until they are dry to touch.
• You can also leave them on a paper towel till the last droplet on these beautiful, green pod dries out. (I really emphasize to dry your okra pods thoroughly before cooking)
• Using a clean knife, cut the tips and the bottom of the okras. We don't need these in our Indian okra curry. After cutting a few pods, just wipe clean the knife before cutting a few more.

Chop Other Veggies:

• We need a medium-sized red onion(not white or yellow) for this recipe. Peel and slice or dice the onion, and set aside.
• Chop or slice a few garlic pods and green chilies too.

Making Okra Masala:

• Start by heating the Mealthy frying pan or any pan of your choice. Add 2 teaspoon of oil and add the okras.
• Give them a good toss and cook them for at least 5-8 minutes under low to medium heat until the pods are 80% cooked. At this point, the okra pieces will have light brown spots on them and yet holding their shape perfectly.
• At the end of this process, okras will have very minimal to no slime in them.
• Transfer the sauteed okra pieces to a bowl and reheat the remaining 1 teaspoon oil.
• To the oil, add cumin seeds and allow the seeds to lightly pop in the hot oil.
• Now add garlic and green chilies, and stir continuously till the garlic strands are light brown.
• Add onion slices and give a good stir.
• Allow the onions to soften (takes about five minutes) and then add all spices mentioned, followed by salt and mix well.
• At this point, you may add a tablespoon of pre-cooked Indian curry paste (recipe here) or just proceed to the next step.
• Add chopped, deseeded tomatoes and cook for about a minute. (Tomatoes still intact and in their shape)
• Now add the sauteed okras and mix well.
• Cover and cook for about 5-minutes and allow the juice from the veggies dry out a little before turning the heat off.
• Add garam masala and cilantro, and some lime juice if needed.
• Serve with Indian rotis and rice.
• Instant pot method is in the recipe card.

📖 Recipe

How Do you Cook Frozen Okra Without It Being Slimy?

Clean and pat-dry okra after washing and rinsing. Frozen okra can be directly sauteed before adding to this dish. Adding an acidic ingredient also helps minimizing the slime. Chopped tomato, a dash of vinegar or lemon juice are good choices to avoid slime.

What Makes Okras Slimy?

Okra pods are naturally mucilaginous, which is why they release slime when cooked. However, the pods release more slime when they come in contact with the water. Therefore, it is important to wash and dry the okra pods before cooking.

What is the Best Way To Cook Okra?

Stir-fry is the best way to cook okra. However, you can always bake, air-fry or deep-fry okras for the best results. Okras are also used in soups and lentil curries.

How Do You Cook Okra Without Sticking To The Pan?

Okra when releases slime can stick to the pan. Avoid using a stainless steel pan while cooking okra. Instead, use a seasoned cast iron pan or a nonstick pan like the one am using. Also, make sure to sauté okras first before adding spices or seasoning. That helps cooking okras perfectly without them sticking to the pan.