Bhindi is one of those sabzis that everyone in my home loves, but only when it is made the right way: crisp, spicy and not slimy at all. My favourite version is bhindi pyaz tamatar, where fried okra is tossed with soft onion petals, juicy tomatoes and a bold red chilli masala.
The photo shows the batch I packed in a lunch box, sitting next to a container of salan. Bhindi pyaz tamatar is perfect for tiffin because it stays fresh and tasty for hours, and it tastes just as good at room temperature with a roti.
Why You Will Love This Recipe
- Not slimy: frying the bhindi first removes all the stickiness.
- Spicy and tangy: red chilli, crushed chilli and tomatoes give a proper chatkhara taste.
- Onions with a bite: thick onion petals add sweetness and crunch.
- Lunch box friendly: it keeps well and does not get soggy.
How to Keep Bhindi from Getting Slimy
- Wash the bhindi first, then dry every piece completely before cutting.
- Use a dry knife and chopping board.
- Fry the bhindi first in hot oil, uncovered, until the slime disappears.
- Add salt only with the masala, not while frying the bhindi.
- Never cover the pan once the bhindi is in.
I have shared more about this in my post on how I keep bhindi from turning slimy.
What to Serve with Bhindi Pyaz Tamatar
Serve it with hot chapati or paratha, or as a side with daal chawal. If you love bhindi, also try my simple tawa bhindi with garlic and green chillies. For more homestyle sabzis, see my baingan bharta with dahi and aloo methi gajar matar.
Spicy Bhindi Pyaz Tamatar (Okra with Onion and Tomato)
Ingredients
Equipment
Method
- Wash the bhindi and dry every piece completely with a cloth. Cut off the tops and tails and cut into 1-inch pieces. Dry bhindi is the secret to no slime.
- Heat the oil in a karahi on medium-high heat. Add the bhindi and fry, stirring now and then, for 8-10 minutes until the sliminess disappears and the edges turn lightly brown. Take it out with a slotted spoon, leaving the oil in the pan.
- In the same oil, add the zeera and let it crackle. Add the onion petals and fry for 3-4 minutes until soft and light golden, not brown.
- Add the ginger garlic paste and fry for 1 minute.
- Add the tomatoes, red chilli powder, crushed red chilli, haldi, dhania powder and salt. Cook for 5-6 minutes until the tomatoes soften and the oil starts to separate.
- Add the fried bhindi and the green chillies. Toss gently on medium heat for 3-4 minutes so every piece is coated with masala. Do not cover the pan.
- Sprinkle the garam masala and the lemon juice (if using), mix once and turn off the heat. Serve hot with roti or paratha.
Notes
Frequently Asked Questions
Why does my bhindi turn slimy?
Usually because it was wet when cut, salted too early, or cooked covered. Dry it completely, fry it first and keep the pan open.
Should I fry the bhindi before adding the masala?
Yes. Frying first removes the slime and gives the bhindi a slightly crisp texture that holds up in the masala.
Can I make it in less oil?
Yes. You can roast the bhindi in an air fryer at 200°C for 10-12 minutes or on a tawa with 2 tablespoons of oil, then add it to the masala.
Is bhindi pyaz tamatar good for a lunch box?
Very. It does not release water or get soggy, so it stays tasty for hours. Pack it with roti or paratha.
How long does it keep?
Up to 2 days in the fridge in an airtight box. Reheat in a pan without a lid so it does not get soft.
If you make this bhindi, tell me in the comments how spicy you like it!
