Odisha Style Bhindi (Okra) Masala Recipe

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Stir-fried okra in a spicy and flavorful five-spice masala. Odisha Style Bhindi (Okra) Masala is a simple everyday recipe that is easy to prepare and ready in minutes.

250 gms okra (bhindi)
4 tbsp mustard oil
1 tsp salt or to taste
1/4 tsp lemon juice
Panch phoran masala (see below)
1/8 tsp asafoetida (hing)
1 medium onion sliced
2-3 whole green chillies
1 medium tomato sliced
1 tsp Kashmiri red chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp cumin powder (jeera)
1 tsp coriander powder (dhania)
1 tsp amchoor powder (ground mango powder)

Panch phoran masala

1 tsp mustard seeds (sarson)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1/2 tsp fenugreek seeds (methi dana)
1/2 tsp nigella seeds (kalonji)

To begin, clean and trim the bhindis/okras.
Heat 2 tbsp of mustard oil in a pan. Add in the bhindis with 1/2 tsp salt. Add a few drops of lemon to avoid them being sticky. Stir fry until cooked. Remove and keep aside.
To prepare the masala, heat 2 tbsp of mustard oil. Add in the panch phoran (mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds) with asafoetida and let it crackle.
Add in the sliced onions with green chillies and saute until translucent.
Next, add the sliced tomatoes and mix well.
Now add in dry masalas – Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, amchoor powder, and salt to taste. Saute until the tomatoes are cooked. Do not brown the masala. Sprinkle some water if it is too dry.
Add in the bhindis. Mix well and saute for a few minutes. Check the salt and more if required.
The Odisha Style Bhindi (Okra) Masala is ready to serve.