🫛⭐ Premium

Bhindi Masala (Gombos Épicés)

Name: Bhindi Masala (Gombos Épicés)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: IN
Ingredients: 500g okra (bhindi), washed and dried thoroughly; 3 tbsp oil; 1 tsp cumin seeds; 2 onions, sliced; 1 tsp fresh ginger, grated; 1 green chili, slit; ½ tsp ground turmeric; 1 tsp Kashmiri chili powder; 1½ tsp ground coriander (coriander seed powder); 1 tsp amchur (dried mango powder); ½ tsp garam masala; 1 tomato, chopped (optional); 1 tsp salt

15m

Prépa

25m

Cuisson

Portions

Facile

Difficulté

Gombos tendres sautés avec oignons et épices jusqu'à être légèrement croustillants, relevés de poudre de mangue séchée.

#indian#okra#dry-curry#sabzi#everyday#onion#punjabi

Portions

4portions

Ingrédients

Nutrition

calories170

protein4g

carbs16g

fat11g

fiber6g

Par portion

Étapes

Dry and cut

Make sure the okra is completely dry, then trim off the ends and cut it into 2 cm (3/4 inch) pieces. Any leftover water will make the okra slimy when cooked.

500g okra

✅ C'est prêt quand : all okra cut into even 2 cm pieces with no visible moisture

Fry the okra

Heat 2 tbsp oil in a wide 28–30 cm pan over medium-high heat. Add the okra in a single layer and fry, stirring occasionally, for 8–10 minutes, then remove from the pan.

2 tbsp oil
500g cut okra

✅ C'est prêt quand : okra is lightly browned and no longer feels sticky

⏱9:00

Cook the onions

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Mix it all

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Dry and cut

Make sure the okra is completely dry, then trim off the ends and cut it into 2 cm (3/4 inch) pieces. Any leftover water will make the okra slimy when cooked.

500g okra

✅ C'est prêt quand : all okra cut into even 2 cm pieces with no visible moisture

Fry the okra

Heat 2 tbsp oil in a wide 28–30 cm pan over medium-high heat. Add the okra in a single layer and fry, stirring occasionally, for 8–10 minutes, then remove from the pan.

2 tbsp oil
500g cut okra

✅ C'est prêt quand : okra is lightly browned and no longer feels sticky

⏱9:00

Cook the onions

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Mix it all

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 North India📅 Traditional🫛 IN

Okra — bhindi in Hindi, lady's finger in Indian English — is one of the most popular summer vegetables in India, cooked dry with spices in almost every region.

The tricks to keep it from turning slimy — dry thoroughly, salt late, add something sour — are passed down in every Indian kitchen.