Bhindi (okra) Masala, a lively side

Bhindi Masala with Brown Rice

When I happened upon a display of young and very fresh okra at green grocers the other day, I knew not to pass them over. And this recipe began to take shape in my mind:

Bhindi masala! Mouth-warming, crispy okra cooked in an aromatic tomato sauce.  Typically, the okra is fried in this recipe. This oil-free rendition air fries the okra stead which keeps the okra crispy, not slimy and the calorie count low. Serve Bhindi Masala with brown rice or whole grain roti for a special light supper or side dish.

Prep 15 minutes

Cook 45 minutes

Serves 3 to 4

¾ lb fresh okra

1 teaspoon turmeric powder

1 teaspoon kashmiri chili powder

2 teaspoons besan or chickpea flour

1 teaspoon cumin seeds

1 large Indian bay leaf

1 onion, cut in a small dice

1 to 2 green chilis, sliced thinly

3 cloves garlic, minced

¾ inch knob ginger root, peeled and minced

2 cups tomato passata or purée

1 teaspoon coriander seeds, freshly ground

1 teaspoon cumin seeds, freshly ground

Several grinds of black pepper

4 tablespoons thick soy yogurt

1 teaspoon dried methi (fenugreek) leaves

⅓ cup white miso, dissolved in ⅓ cup water

Fresh coriander leaves, chopped, to garnish

1. Rinse the okra. Lay the pods on a clean cloth and dry them very well to prevent the okra from becoming slimy as it cooks.

2. In a bowl mix the turmeric and chili powders with the besan. Dredge each pod in the blend to coat them completely, including and especially their cut edges.

3. Airfry the pods at 375°F for about 30 minutes, or until they are firm and crisp.

4. As the okra pods bake, heat a large skillet over medium heat. When water droplets dance across the surface, add the cumin seeds, diced onion, and Indian bay leaf, stirring constantly.

5. After 30 seconds add the minced garlic and ginger and sliced green chili, and keep stirring.

6. After another half-minute stir in the tomatoes.  Season with the coriander and cumin powders. Cover the pan and maintain the sauce at a gentle simmer. 

7. Allow the sauce to cook for about 10 minutes or until the onions and tomatoes are meltingly soft and the mix is aromatic. 

8. Now add the air fried okra and methi leaves, stirring them into the sauce until they are well covered. Cover and cook for 2 minutes. Add a splash of water if the mix has become dry.

9. Remove the pan from the heat and stir in the soy yogurt. 

10.  Season with diluted white miso paste, to taste.

11.  Plate on warmed dishes and garnish with chopped coriander leaves.