4. Vegetables Recipes

Bhindi Masala


For Sautéing

  • 2 tablespoons oil – sunflower oil or peanut oil or any neutral oil
  • 250 grams okra (bhindi or lady finger)

Other Ingredients

  • 1 tablespoon oil – sunflower oil or peanut oil or any neutral oil
  • 1/3 cup finely chopped onions or 1 medium-sized onion
  • 1 teaspoon Ginger-Garlic Paste or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle
  • 1 cup finely chopped tomatoes 2 medium-sized tomatoes
  • 1 teaspoon Coriander Powder (ground coriander)
  • ½ teaspoon kashmiri red chili powder or ¼ teaspoon red chilli powder or cayenne pepper
  • ½ teaspoon turmeric powder
  • ½ teaspoon fennel powder (ground fennel – 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



  1. Rinse the bhindi (okra) well in water for a couple of times.
  2. Dry them on a large plate on their own or wipe with a kitchen towel. Make sure there is no moisture or water on the okra pods.
  3. Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.
  4. Also chop onions and tomatoes. Keep aside. 
  5. Make a paste of ginger and garlic in mortar-pestle and keep aside.

Sautéing Bhindi

  1. Heat 2 tbsp oil in a kadai (wok) or pan.
  2. Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
  3. Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.

Sautéing Onions, Tomatoes, Spices

  1. All the oil will be used up. So add 1 tbsp oil to the same pan.
  2. Add chopped onions and saute stirring often till they become translucent.
  3. Add the ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic disappears.
  4. Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy.
  5. 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.
  6. All the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
  7. Add all the dry ground spice powders one by one.
  8. Mix well and saute for a few seconds. 

Making Bhindi Masala

  1. Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well.
  2. Cook for about 2 minutes. Stir in between. 
  3. Then switch off the flame and add chopped coriander leaves. Mix again.
  4. Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan. It can also be packed for lunch box. It also makes for a nice side dish with any North Indian meal.

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