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bhindi masala – how to make bhindi masala recipe | bhindi recipes

by dassana amit updated December 2, 2013

bhindi masala: easy bhindi masala recipe

bhindi masala recipe – here’s another bhindi recipe often made at home. this bhindi masala recipe is easy to make and is a semi dry curry. i don’t make curried versions of bhindi as no one eats them :-(

bhindi or okra is one favorite veggie at home, after gobi and arbi. all the folks prefer dry or semi dry version of any sabzi with bhindi.

most of the recipes that i make at home are easy and simple to make. so is this bhindi recipe.

bhindi, okra ladyfinger

there are quite a few bhindi recipes in the blog. most of the times, i end up making bhindi do pyaaza or my mom’s bhindi bhaji. sometimes i also make the bharwan (stuffed) bhindi or the kurkuri bhindi or bhindi aloo.

like all other dry bhindi recipes, even this bhindi masala is best served with soft phulkas or chapatis and a cucumber raita or veg raita by side. they also go well as a side dish with some rice-dal or any rice-curry combo.

i still have to try making bhindi with yogurt. long time ago i has such a bhindi dish in a restaurant and it was fab. this bhindi masala recipes uses the typical punjabi onion-tomato base with the regular punjabi masalas/spice powders.

i usually add kasuri methi to most of the north indian food that i make at home. adding kasuri methi is optional in this dish. but if you want a restaurant type bhindi masala, then do add some kasuri methi.

lets start step by step bhindi masala recipe:

rinse the bhindi (okra) well. spread them on a thali and let them dry on their own. i do this technique to dry the bhindi instead of wiping each one with a kitchen towel. when they are dry, then chop them in one or two inch peices. heat oil and add the bhindi.

cut bhindi or okra

saute bhindi in oil, till they are cooked. remove and keep aside. by the way, frying or sauting the bhindi in oil minimizes the sliminess and stickyness.

saute bhindi or okra

in the same pan, add some more oil. add onions and fry them till they are translucent.

fry onions for making bhindi masala

add the crushed ginger-garlic or ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic disappears.

ginger garlic paste for bhindi masala

add the tomatoes and saute till they become soft and mushy.

add tomatotes to bhindi masala

now add all the dry spice powders – red chilli powder, turmeric powder, coriander powder, garam masala powder and dry mango powder.

spices for bhindi masala

stir and saute for a couple of seconds. lastly add the fried bhindi, crushed kasuri methi and salt. stir the whole mixture well. cook the bhindi for 2-3 minutes.

fried bhindi

serve bhindi masala hot garnished with rotis, phulkas or naan.

bhindi masala recipe

if you are looking for more bhindi recipes then do check lahsuni bhindi, bharwan bhindiokra coconut curry, bhindi raita and goan style bhindi recipe.

bhindi masala recipe details:

4.9 from 12 reviews

bhindi masala
 
Prep time
Cook time
Total time
 
bhindi masala – a semi dry lightly spiced north indian curry made with okra.
Author:
Recipe type: side
Cuisine: north indian
Serves: 3-4 servings
Ingredients
  • 200-250 gms bhindi/okra
  • 1 medium size onion, chopped
  • 2 medium size tomatoes, chopped
  • ½ inch ginger and 2-3 garlic, crushed or made to a paste in a mortar-pestle or ½ or ¾ ginger-garlic paste
  • 1 tsp coriander powder/dhania powder
  • ¼ or ½ tsp red chili powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ½ tsp punjabi garam masala powder or any good garam masala powder
  • ½ tsp amchur powder/dry mango powder
  • salt as required
  • 2 tbsp oil for frying the bhindi
  • 1 tbsp oil for frying the onion-tomato masala
  • 1 tsp kasuri methi/dry fenugreek leaves crushed (optional)
Instructions
  1. rinse the bhindi/okra well in water.
  2. dry them on a large plate on their own or wipe with a kitchen towel.
  3. remove the base and stalk while chopping the bhindi.
  4. chop into 1 or 2 inch pieces.
  5. heat 2 tbsp oil in a kadai/wok or pan.
  6. add the bhindi and saute till they are completely cooked.
  7. you will have to keep an eye on them and stir in between many times.
  8. taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.
  9. all the oil will be used up. so add 1 tbsp oil to the same pan.
  10. add chopped onions and fry till they become translucent.
  11. add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
  12. add the chopped tomatoes and saute till the tomatoes are soft and mushy.
  13. if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
  14. all the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
  15. add all the dry spice powders one by one.
  16. stir well and saute for a minute.
  17. add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
  18. cook for 2-3 minutes. stir in between.
  19. serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.

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{ 51 comments… read them below or add one }

Aniita March 30, 2014 1

Superb recipe! Tried it out today and it turned out very well

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dassana amit March 30, 2014 2

thanks aniita

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dave laws February 26, 2014 3

This is a great recipe! Non slimy okra…delicious
Did not use all ingredient spices…eg mango powder, but made little difference to the final taste

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dassana amit February 27, 2014 4

welcome dave

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smitha February 25, 2014 5

Hi
Thanks for the easy recipe, could you please confirm if kasuri methi is regular methi seeds
Thanks
Smitha

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smitha February 25, 2014 6

Just noticed, that kasuri methi is dried methi leaves

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dassana amit February 25, 2014 7

alright smitha. you are right… kasuri methi is dried methi leaves.

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sana February 2, 2014 8

this is soo different to how i make it i brown the onions put tomatoes salt green chillies then i addd water and then add basaar (powdered red chilli) and then add the bhindi it is so much easier i think anyway i will be trying this method soon … ;)

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dassana amit February 4, 2014 9

there and many ways of making bhindi masala. thanks for sharing your way.

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Mahboob Sheikh January 28, 2014 10

The recipe sounds very good and appears simple. I hope to try it soon and will follow with a comment.

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dassana amit January 28, 2014 11

thanks mahboob. will like to hear your feedback.

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Ruchi Arora Bhatia January 19, 2014 12

It’s the best bhindi ever
I love it

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dassana amit January 21, 2014 13

thanks ruchi

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Pallavi November 17, 2013 14

I just want to eat your bhindi dish right now. Will make it tomorrow, just cant wait!

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Alzira November 11, 2013 15

Tried your bhindi masala today. It turned our excellent. Thanks

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dassana November 17, 2013 16

welcome alzira

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Neil November 3, 2013 17

Thanks for the recipe. Turned out very good.

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dassana November 8, 2013 18

welcome.

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Radha Raghuram October 31, 2013 19

Hi Dassana,

I guess I have got your name correct this time. I tried out this too…simply awesome…it came out very well…thanks for all these simple yet wonderfull recipes…Video really helped a lot…It got a lil spicy probably because I used more of red chilli powder…And by the way i never had dry mango or the kasuri methi in my kitchen so far…Thanks to you i have added them now.

I hope my hubby will enjoy the same.

Looking forward to try out lots of other recipes too.

Happy cooking!

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dassana October 31, 2013 20

welcome radha. yes you have got my name correct this time :-)
glad to know that your cooking journey is going well.
happy cooking.

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Jessica K. October 30, 2013 21

I just found this recipe on google and tried it out (I subbed canned tomatoes for fresh). It was so delicious and made my house smell incredible. Thank you!!

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dassana October 31, 2013 22

welcome jessica

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Shivani September 21, 2013 23

I have been a fan of bhindi masala, but my recipe never used to turn out well. Today I tried your recipe and it tasted like they serve in restaurants. Everyone at home enjoyed eating it. Thank you very much.

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LuLu September 10, 2013 24

I used this recipe to make my first bhindi masala. It was very good. I didn’t realize that I was supposed to remove the okra from the pan before adding the tomatoes (“in the same pan” confused me), but the final product was great nonetheless.

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dassana September 11, 2013 25

okay. you must have missed reading the line “remove and keep aside”… not sure how you must have cooked the onions and tomatoes with the sauteed bhindi. but anyways nice to know that the recipe finally turned out great.

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Karuna Raju June 26, 2013 26

Hi, I tried it out this morning, it came out very nicely, enjoyed with rotis. Thanks

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dassana June 26, 2013 27

thanks karuna

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reenazabeen June 26, 2013 28

I love Indian food for that I am very interest for all kind of good food . I am also good cook.

So I am looking some special food recipes .

Thanks

Reena Zabeen .

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Anahita June 11, 2013 29

I tried this recipe yesterday and it turned out delicious! Many thanks.

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dassana June 11, 2013 30

thanks anahita

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Geetha June 7, 2013 31

your recipes are very good

thanks
geetha

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dassana June 7, 2013 32

thanks geeta

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Madhura June 4, 2013 33

not yet tried……. but looks delicious

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Kevin June 3, 2013 34

Hello,

I loved the recipe! It was my first attempt at cooking Indian food and it turned out well. I was unfamiliar with several of these spices and was uncomfortable adjusting the spices so I followed the recipe to the letter.

Question: What would I add to create some heat to this recipe? Of course, I could add Cayenne Pepper powder but what Indian spice would be added to be consistent with the recipe?

Tks

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dassana June 3, 2013 35

thanks kevin for the feedback. with a lot of indian cooking, you will get an idea of how the spices work and in which manner they contribute to the dish. to add heat, generally red chili powder or even green chilies are used. a paste of ginger-garlic also adds some warmth. also garam masala powder adds heat to the dish. so adjusting these spices and increasing them a bit will add more heat. however if added too much they can spoil the balance of flavors in this dish.

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Disha April 13, 2013 36

Hi,

Would like to try your receipe. Could you tell me how much of ginger and garlic is needed? I can’t find it in the ingredients list.

Many thanks..

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dassana April 13, 2013 37

you can use 1/2 inch ginger and 2-3 garlic and crush in mortar and pestle or 1/2 or 3/4 tsp ginger-garlic paste.i will update the post.

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Amit April 12, 2013 38

Superb! I’ve just tried it. Can’t wait to make Bhindi Masala once again.

Cheers!
Amit

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dassana April 12, 2013 39

thanks.

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sulochana April 8, 2013 40

Your bindhi subji was yum,

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umesh April 6, 2013 41

my favorate subji.thank you.

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Renuka April 4, 2013 42

Hi Dassana,

lovely pictures….
any tip to maintain the green color of bhindi in subzi…
my method of preparing it is frying the onion masala and then putting bhindi to it still the whole is done..earlier I used to cover the veggie with thali but then someone told me this makes the bhindi colour dull green and sticky too…helpful to some extent but not fully…
urs is a two step method but may be successful…needs to be tried….

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dassana April 4, 2013 43

thanks renuka. generally, in vegetables if they are blanched the green color is preserved. i will never think of blanching okra though. sauting or stir frying in oil does preserve the green color, unless the okra is not browned too much. adding any acidic substance also makes the green color dull… so avoid adding lemon juice or vinegar to the veggies if you want a green color.

sometimes even i cover the pan with a lid for some bhindi recipes. if there is enough sourness in the masala, the stickiness gets reduced. i even add kokum sometimes to bhindi. you can try this recipe. its easy and there is no stickiness in the bhindi.

btw, i made matar kulcha a few days back. i wanted a typical delhi street food style matar kulcha, hence adapted from nita mehta cookbook. both the matar as well as the kulcha were awesome. i will post the recipes of both in some days.

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Janani April 4, 2013 44

wow lovely chunk of ladys finger loving it.

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Nisa Homey April 3, 2013 45

This my daughters fav, and lovely pictures as always…love the new look…especially the header…. kudos to both of you.

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Pavithra April 3, 2013 46

Looks great, easy peasy and healthy recipe!!
I love the whole okra shot in specific, the precision is perfect.

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dassana April 5, 2013 47

thanks pavithra

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Vasundhara April 3, 2013 48

Hi Dassana,

Lovely pictures and presentation as well.. Yesterday only i did this.. Only variation is i grinded onion and tomates along garlic,ginger and few aniseeds just to give some variation and then as mentioned in your receipe all the spicy powders..

Will try this also for sure.. Keep posting and you are doing a absolute awesome job… :)

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dassana April 3, 2013 49

thanks vasundhara. even ground aniseeds add a lot of flavor.

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Priti April 3, 2013 50

It’s one of my fav too and I do almost same way ..have in my draft to post too :)

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Pallavi April 3, 2013 51

I love bhindi, in any form!
My Father dislikes it and would never eat any – I was happy, I got his share too!
It’s been a while since i made bhindi-anything, guess it will be on the menu this week!

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