SIMPLE BHINDI MASALA RECIPE | Bhindi Chapati | Non sticky bhindi recipe |

SIMPLE BHINDI MASALA RECIPE | Bhindi Chapati | Non sticky bhindi recipe |

No water. No covering. Just pure flavor!
This home-style bhindi (okra) sabzi is sticky at first—but follow my step-by-step and you’ll get a perfect dry bhindi masala every time. 🍽️
Great with roti or even plain rice.
Try it and tag me if you make it!

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Bhindi Masala (Dry Okra Stir-Fry)
A simple, no-fuss Indian-style bhindi recipe – no water, no lid, and no slime when done right!

Ingredients:
250–300g bhindi (okra/ladyfinger), chopped into small pieces

2 tbsp oil

½ tsp cumin seeds

4 garlic cloves, roughly chopped

1 green chilli, roughly chopped

1 medium onion, thinly sliced

Salt to taste

Dry spices:

1½ tsp coriander powder

½ tsp cumin powder

¼ tsp turmeric powder

1 tsp Kashmiri red chilli powder (or regular red chilli powder for more heat)

Optional for tanginess:

1 small tomato, chopped OR 1 tsp amchur (dry mango powder)

Instructions:
Prep the bhindi: Wash, dry completely, and chop the bhindi into small pieces. Ensure there's no moisture to reduce stickiness.

Start the tempering: Heat 2 tbsp oil in a pan. Add ½ tsp cumin seeds and let them crackle.

Add aromatics: Add roughly chopped garlic and sauté until slightly golden. Then add the green chilli and sliced onion. Fry the onions until they turn light brown.

Cook the bhindi: Lower the flame and add chopped bhindi. Mix gently using a flipping motion, not stirring. Cook uncovered on low to medium heat.

Avoid moisture: Do not add any water or cover with a lid at this stage. Cook for 5–8 minutes, occasionally flipping. The bhindi will release a sticky lace—this is normal.

Add salt: Add salt to taste. The stickiness might increase slightly as salt draws out moisture—don’t panic.

Add dry spices: Add coriander powder, cumin powder, turmeric, and red chilli powder. Mix well. Continue cooking uncovered until the sticky texture reduces.

Add sourness (optional): Add chopped tomato and mix well, then cover and cook on low heat for 4–5 minutes until the tomato softens.
OR skip the tomato and add 1 tsp amchur instead (do not cover if using amchur).

Finish: Turn off the flame and let the bhindi rest for 3–5 minutes before serving.

Serving Suggestion:
Serve hot with roti, paratha, or even plain steamed rice.