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Bhindi Masala

Posted in : Veg/Non Veg on by : Simmi Iyer

Personally I love bhindi in any forms, be it dry sabji or gravy or deep fried or in besan form or stuffed. I make this sabji once a week and my family too loves it

Most of the Indians, love bhindi, giving you this simple recipe made in onion-tomato base. You can enjoy this sabji with hot rotis. Here how it made:


For Sautéing Bhindi

  • ▢2 tablespoons oil for frying the bhindi
  • ▢250 grams bhindi (okra or lady finger)

For Making Bhindi Masala

  • ▢1 tablespoon oil
  • ▢1 medium size onion – chopped or ⅓ cup chopped onions
  • ▢1 teaspoon ginger-garlic paste or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle
  • ▢2 medium size tomatoes – chopped or ¾ to 1 cup chopped tomatoes
  • ▢1 teaspoon coriander powder
  • ▢½ teaspoon kashmiri red chili powder or ¼ teaspoon red chilli powder
  • ▢½ teaspoon turmeric powder
  • ▢½ teaspoon fennel powder, (saunf powder), optional
  • ▢½ teaspoon garam masala powder
  • ▢½ teaspoon amchur powder (dry mango powder) or add as required
  • ▢salt as required
  • ▢½ teaspoon kasuri methi, crushed, (dry fenugreek leaves ) – optional
  • ▢2 tablespoons chopped coriander leaves



  • Rinse the bhindi (okra) well in water. 
  • Dry them on a large plate on their own or wipe with a kitchen towel.
  • Remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
  • Also chop onions and tomatoes. Keep aside. 
  • Make a paste of ginger and garlic in mortar-pestle and keep aside.

Sauteing Bhindi

  • Heat 2 tbsp oil in a kadai (wok) or pan.
  • Add the bhindi and saute stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
  • Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. Keep the sauteed bhindi aside.

Making Bhindi Masala

  • All the oil will be used up. So add 1 tbsp oil to the same pan.
  • Add chopped onions and fry till they become translucent.
  • Add the ginger-garlic paste and saute for ½ minute or till the raw aroma of the ginger-garlic disappears.
  • Add the chopped tomatoes and saute till the tomatoes become soft and mushy.
  • If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.
  • All the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
  • Add all the dry spice powders one by one.
  • Mix well and saute for a few seconds. 
  • Add the sautéed bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
  • Cook for about 2 minutes. Stir in between. 
  • Then switch off the flame and add chopped coriander leaves. Mix again.
  • Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapatis, rotis or naan.

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