By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
13 matchesDishes from other countries' kitchens, made from the same core ingredients as Punjabi Bhindi Masala. The percentage is the share of ingredients the two recipes have in common.
Yatimak BademjanIn Iran · same ingredients· Same technique67%
Asa AlichaIn Ethiopia · same ingredients62%
Mirza GhasemiIn Iran · same ingredients62%
A dry, spiced okra stir-fry that is a favorite in Indian households. It features tender okra cooked with tangy mango powder for the perfect balance of flavors.
According to eatmundo's ingredient comparison, the closest dish to Punjabi Bhindi Masala from another cuisine is Yatimak Bademjan (Iran): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Wash the okra thoroughly and pat them completely dry with a kitchen towel to prevent them from becoming slimy while cooking.
- 2
Trim the ends of the okra and cut them into 1-inch pieces.
- 3
Heat 2 tablespoons of oil in a wide non-stick pan over medium-high heat.
- 4
Add the okra pieces and sauté for 8-10 minutes until lightly browned and cooked through, then remove and set aside.
- 5
In the same pan, add a bit more oil if needed and sauté the onions until translucent.
- 6
Stir in the chopped garlic and tomatoes, cooking until the tomatoes soften.
- 7
Add the turmeric, coriander powder, and salt; mix well to form a thick, fragrant base.
- 8
Fold the sautéed okra back into the pan, sprinkle with mango powder (amchur), and toss gently for 2 minutes before serving hot.
Frequently Asked Questions
What is Bhindi Masala?
Bhindi Masala is a vegetarian North Indian dish consisting of okra stir-fried with onions, tomatoes, garlic, and aromatic spices like turmeric and mango powder. It is typically served as a main course alongside flatbreads like roti or naan for lunch or dinner.
How do I stop okra from getting slimy?
The key is to wash and dry the okra completely before cutting, and avoid covering the pan during cooking.
Can I use lemon instead of mango powder?
Yes, a squeeze of fresh lemon juice at the end serves as an excellent substitute for the tanginess.
Should I keep the pan covered?
No, keep the pan uncovered to allow moisture to evaporate and keep the okra crisp.
How do I know when it's done?
The okra should be tender but still hold its shape, not mushy.
