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

bhindi-masala

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.

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.

bhindi, okra ladyfinger

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:

1. 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

2. 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

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

fry onions for making bhindi masala

4. 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

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

add tomatotes to bhindi masala

6. 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

7. 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

8. 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:

4.7 from 23 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 (measuring cup used, 1 cup = 250 ml)
  • 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. keep the sauteed bhindi aside.
  10. all the oil will be used up. so add 1 tbsp oil to the same pan.
  11. add chopped onions and fry till they become translucent.
  12. add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
  13. add the chopped tomatoes and saute till the tomatoes are soft and mushy.
  14. if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
  15. all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
  16. add all the dry spice powders one by one.
  17. stir well and saute for a minute.
  18. add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
  19. cook for 2-3 minutes. stir in between.
  20. serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.




{ 82 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    RATE THIS RECIPE:  

  1. Stacey says

    Thank you for such a great recipe! I’ve made this successfully with fresh okra. Can I use frozen okra with similar results?

  2. Neha says

    I tried this recipe and its awesome. I have no hesitation in saying that first time in my life i liked bhindi cooked by me. My husband just loved it and couldn’t stop eating. I would love to try many more of ur recipes. Thank you.

  3. mayuri:) says

    hey
    its really amazing appetizing bhindi masala that i made today for my family ..
    thanks for recipe…
    its really fantastic…

  4. Priya says

    I have an easy and quick recipe for Bindi with yoghurt…. Quite simple and a quick fix – the only issue is that the leftover does not taste good when stored in the refrigerator. So make sure to make enough for the meal (well, I doubt if there will be any left…). For this recipe, the bhindi’s are washed, dried and sliced thinly in an angle. shallow fry them in vegetable oil in a non-stick pan till they become crispy (there should be absolutely no sliminess). keep the bindies aside. Add some more oil to same non stick pan, add 1/2 a spoon of mustard seeds and let it crackle; add curry patha, thinly sliced onion, 2 or 3 green chillies and saute till they become nice and crispy too. Add a thinly sliced ripe tomato and cook till it becomes mushy. Add 1/4 teaspoon of of turmeric, 1 small spoon of red chilli powder and salt to taste and saute for another minute till the raw flavour of the chilli and turmeric goes away. Toss in the fired bindies and mix well. Let it cool a bit. In a bowl, whip some yoghurt (i use low fat yoghurt) till it is smooth. add a pinch of salt to it and then add in the bindi mix to the yoghurt and mix well. you could garnish with coriander, however I prefer not to add more flavours. Tastes good with Chappathi, parata or pooris. A hit at home and the bowl is left licked clean. try it out and let me know.

    • says

      thanks priya for sharing this recipe. in fact this recipe is similar to the one which my mom shared with me a few months back. i have not tried yet. but i have noted down your recipe as well and will try.

  5. sneha says

    Hi ,
    this recipe really too good.
    I ve tried it in dinner…,and my hubby liked this very well.
    I did not use aamchur 4m all. and I added jeera powder also…. it came very delicious.
    thank you so much for uploading this recipe.
    All d best for upload many in future.

  6. Jess says

    I was confused at first. Next time, can you be more clear about removing the bhindi from the pan before frying the onions? I really enjoyed this recipe, please continue to make more!

    • says

      i have mentioned this point in the step by step post. i think that itself is clear with the pics. thats why i have not added in the recipe details below. now i have added this point. thanks.

  7. dave laws says

    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

  8. sana says

    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 … ;)

  9. Radha Raghuram says

    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!

  10. Jessica K. says

    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!!

  11. Shivani says

    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.

  12. LuLu says

    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.

    • says

      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.

  13. reenazabeen says

    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 .

  14. Kevin says

    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

    • says

      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.

  15. Disha says

    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..

  16. Renuka says

    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….

    • says

      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.

  17. Vasundhara says

    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… :)

  18. says

    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!