Bhindi Masala {Air Fried Okra Curry}

Bhindi Masala {Air Fried Okra Curry} is an easier, healthier version of a traditional South Asian favorite. A semi dry curry, this is the Pakistani equivalent of a vegetable stir fry.

What Is Bhindi?

Bhindi, Okra or Ladies Finger is a delicious plant that has edible green pods with seeds. It commonly grows in warm tropical regions such as the Southern United States, Southeast Asia and The Middle East.

One of my favorite vegetables growing up in Pakistan, I’ve been lucky enough to live in Southeast Mississippi where sourcing Okra has always been so easy!

Buying The Bhindi

Where To Source the Bhindi

South Asia

In Pakistan or India, Bhindi is seasonal and at the first sight of fresh okra in market stalls, a variety of dry bhindi recipes are served at tables across the nation.

Southern United States of America

Here in Mississippi, Okra is usually available all year long, but the best whole okra can be found around spring time. It can be seen in supermarkets, farmers markets and even on the side of a country road, fresh off the farm! Some of the finest, most tender Okra I’ve ever enjoyed has come from my local weekly farmer’s market.

United States of America

For those living in areas of the United States that have limited availability of Okra, your best bet is probably:

• Pakistani or Indian Grocery Stores
• Whole Foods
• Trader Joe
• Vietnamese or Asian Markets

How To Pick the Best Bhindi

Half the secret to a perfect Okra Curry is the actual vegetable itself. If you’re not familiar with Bhindi, it has a unique slimy texture when chopped. The whole trick to cooking the best bhindi masala is to eliminate the slime during the cooking process.

Half the job is done if you start out with fresh, small, tender okra. The skin should be thin and shiny and there should be no visible bruises on it. The okra pod should be firm to the touch. The smaller the bhindi, the smaller the seeds resulting in less slime.

The Health Benefits of Bhindi

Apart from its delicious taste, bhindi has many health benefits, which make it a great option to eat. Some of the most salient ones, according to healthline.com are:

• It is rich in Antioxidants.
• Vitamin C, A, K & B6
• Folate
• Soluble fiber

Cooking The Bhindi Masala {Air Fried Okra Curry}

The most important thing about cooked bhindi is that it should not be slimy.

• The first step towards achieving this was covered above in how to pick the right Bhindi at the store.
• The second step is to make sure the bhindi is totally dry when you cut it. Wash it well, pat it dry and let it air dry for a while so there is absolutely no moisture on it.
• Next, cut the bhindi. While many recipes will tell you to cut 1-inch pieces, I slice my okra very thin. I find that it gets much crispier this way.
• Last of all, fry the bhindi properly to remove the slime. Below are 2 different methods of doing this:

Deep Frying the Bhindi

Some people take a few tablespoons oil in a frying pan and shallow fry the bhindi. In my experience that doesn’t usually work effectively. If I’m frying the okra, I usually use a high smoke point oil, such as peanut oil or avocado oil and deep fry it. The high heat is far more effective in eliminating the slime.

For one thing, most vegetables absorb a lot of oil and a few tablespoons are usually not enough when pan frying them. As the oil gets absorbed, the okra will start to release slime and simultaneously sweat. Since moisture is the enemy of Bhindi Masala this method usually results in squishy okra!

Deep frying the Okra in well heated oil immediately dehydrates it and removes all moisture. Thus, the slime is gone and you have deliciously crispy bhindi! This method is also much quicker.

However, deep frying comes with the burden of many extra calories and here we Thank God for the invention of the Air Fryer!

Air Frying the Bhindi

Prep your Okra as instructed above and then toss it in a little oil. A few tablespoons are usually enough. Preheat your Air fryer to medium high heat, spread the okra in the baking tray in a single layer and cook away!

Trust me, this is the best way to get perfect fried okra! Once you try it, you’ll never go back to using the stove top method!

PLUS, while the okra is air frying, you can make the curry base on the stove, saving you considerable time!

Cooking The Curry

I personally love the air fried method of cooking for multiple reasons. It’s easier, healthier and it saves time. With the traditional method you have to watch over the okra as it fries. With the air fryer method, you can start on your curry as the okra fries away!

To start cooking the curry, take a few tablespoons of oil and heat them well. Add in chopped onions and cook till they are a nice medium brown. Add in the garlic paste, sauté and then add the chopped fresh tomatoes.

Stir, cover and cook on medium low heat for about 10 minutes, till the tomatoes release their water and melt. At this point, uncover and add in the spice powders. I use a simple mix of 1 tsp salt, 1 tsp red chili powder, and a ¼ teaspoon turmeric powder in my curry.

Next, add in a tablespoon of dried pomegranate seeds, stir and add in the air fried chopped bhindi. The last step is to add in the lemon juice of 1 lemon, some coriander leaves (cilantro) and then it’s time to eat!

Alternate Spice Options

I like to keep my Bhindi simple and rely instead on the flavor of all the fresh ingredients. Whatever spices are used simply enhance these natural flavors. However, some common spices used in bhindi masala that you may want to experiment with are:

• Garam masala
• Coriander powder
• Dry mango powder

For an authentic restaurant style flavor, you may want to add a tempering of:

• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds

And for the piece de resistance…some people swear that if you add a teaspoon kasuri methi to your masala bhindi recipe it will take it to the next level!

Try it my way or add your own twist to it but however you make it, this is a perfect recipe for those busy weeknights!

Serving & Storing Delicious Bhindi Masala

This okra recipe is one of those easy recipes that works as a great vegetarian main served with some dal tadka or raita. It tastes delicious with both zeera (jeera) rice or tandoori roti. If you’re a meat eater then this makes a great side dish for a meat main!

It’s best to cook and eat the bhindi fresh. I don’t recommend freezing it at all. It will stay ok in the fridge for 1-3 days but in all honesty, it probably won’t last that long!  

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