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Vegetarian, South and Southeast Asian

Bhindi masala with chapatis

Bhindi masala is an Indian dish of sauteed okra with onions, tomatoes, and spices, served with warm chapatis and plain yogurt. It serves 4, takes 35 minutes, rates as easy, and costs €1.70 per serving. The key to success is drying the okra thoroughly before cooking so it stays firm instead of turning slimy.

Tonight, bhindi masala, golden okra with onions and spices, served with chapatis and cool plain yogurt.

Bhindi masala with chapatis
Total time
35 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Bhindi masala starts with okra that gets seared in a hot pan until golden, then joins softened onions, tomatoes, and a simple spice blend of cumin, coriander, and turmeric. The result breaks the usual assumption about okra, the rounds stay firm and slightly crisp with no sliminess at all, as long as you follow a few key steps.

It's a weeknight dish that shakes up the usual routine, vegetarian, quick, and best eaten with your hands, tearing off pieces of chapati to scoop up the sauce. It works well for a quiet dinner at home or as a first taste of something new for the family, with cool yogurt on the side to soften the spices.

The ingredients

4 people

Fruits and vegetables

  • Fresh or frozen okra 600 g
  • Onion 2
  • Tomatoes 2
  • Garlic 2 cloves
  • Lemon juice 1 tbsp

Pantry

  • Cumin seedsoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Chapatis 8
  • Saltoften in the pantry 1 pinch

Dairy

  • Plain yogurt 4 cup

Allergens Gluten, Lactose

The step by step recipe

  1. Wash and dry the okra, trim the ends, and slice it into 1 cm rounds. 5 min

    A clean kitchen towel or paper towels are all you need to avoid sliminess.

  2. Heat the oil with the cumin seeds, add the okra, and saute over high heat without stirring too much. 10 min

    Don't cover the pan, the trapped steam would make the okra soft and sticky.

  3. Remove the okra, saute the sliced onion and garlic in the same pan, then add the diced tomatoes and spices. 8 min

    Let the onion brown, it builds the base of the sauce.

  4. Return the okra to the pan, season with salt, stir, and cook for 5 more minutes, then drizzle with lemon juice. 5 min

    Add the lemon juice at the very end, its acidity cuts through any sliminess.

  5. Warm the chapatis in a pan and serve with the bhindi masala and plain yogurt. 3 min

    Sprinkle with fresh cilantro if you have some, for a touch of freshness.

Our tips to get it right

  • Pick firm okra pods with no soft spots, smaller ones tend to be less fibrous than large ones.
  • Spread the okra in a single layer in the pan, if it's crowded it steams instead of searing and turns mushy.
  • Prep every ingredient before you start cooking, the okra moves fast once it hits the pan and won't wait.

The variations

  • Swap the okra for diced potatoes for an equally simple aloo masala.
  • Add a split green chili with the onion if you like your dishes with more heat.
  • For kids, cut the ground coriander in half and serve the chapatis on the side so they can build their own plate.

What to serve it with

  • Plain basmati rice
  • Cucumber raita
  • Spiced chai tea

Storage

Bhindi masala keeps for 2 days in the fridge in a sealed container, though the texture is best the day it's made. Reheat in a pan over low heat uncovered to keep it from going soft. Freezing isn't recommended, the okra loses its texture once thawed.

Questions about this dish

Can I use frozen okra?

Yes, thaw it completely and dry it well before sauteing. It will be slightly less firm than fresh okra, but the recipe still works well.

How do you keep okra from getting slimy?

Dry it thoroughly after washing and cook it over high heat without covering the pan or stirring too much. Adding lemon juice at the end also helps cut through any sliminess.

Can you make this dish ahead of time?

You can chop the vegetables and measure out the spices ahead, but cook the okra right before serving. It loses its firmness if it sits too long once cooked.

Can I swap out the chapatis?

Yes, naan bread or even plain basmati rice work well alongside the sauce. Use whatever you have on hand, bhindi masala adapts easily.

How long does it take to make a bhindi masala with chapatis?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bhindi masala with chapatis?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bhindi masala with chapatis cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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