bhindi masala recipe with video and step by step photos. this is a delicious bhindi masala recipe that i often make at home. this masala bhindi recipe is easy to make and is a semi dry spiced okra curry. thus goes very well with some soft phulkas or rotis. earlier, i have also shared bhindi masala gravy recipe, which is a curried version and can be served with steamed rice or even chapatis.
long time ago i had a bhindi masala dry sabzi in a restaurant and it was fab. this bhindi masala recipe comes close to the bhindi masala dry sabzi served in restaurants. it is made in an onion-tomato base with the regular masalas (spice powders) – a combination which is often used in punjabi recipes.
bhindi or okra is a favorite veggie at home, after gobi and arbi. we usually prefer dry or semi dry version of any sabzi with bhindi like aloo bhindi, bhindi bhaji, ladies finger fry.
most of the recipes that i make at home are easy and simple to make. so is this masala bhindi recipe. for many people bhindi is one of their favorite veggie. there are many excellent recipes i have shared with bhindi like:
- kurkuri bhindi fry – crisp crunchy fried bhindi
- dahi bhindi – yogurt based curry with okra
- bharwa bhindi – stuffed okra
- bhindi do pyaaza – okra cooked with onions
like all other dry bhindi recipes, even this bhindi masala is best served with soft phulkas or chapatis or paratha or naan and a cucumber raita or veg raita by side. they also go well as a side dish with some dal-rice or any rice-curry combo.
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.
tips to make non sticky bhindi masala:
- after rinsing bhindi in water, drain all the water completely. then wipe each bhindi completely dry with a clean kitchen towel or cotton napkin.
- before you chop bhindi, they should be completely dry.
- you can even dry the bhindi by spreading them in a large plate and then drying them under the fan.
- when chopping bhindi, some of the slimy substance sticks to the knife. you can wipe it with a kitchen paper towel or paper napkin and then continue to chop bhindi.
- addition of souring ingredients help to reduce the sliminess from the bhindi. so you can add sour ingredients like tomatoes, tamarind, dry mango powder (amchur), lime or lemon juice, vinegar, kokum (garcinia indica), curd, buttermilk in the bhindi recipe. addition of these sour ingredients largely depend on the type of recipe you are making with bhindi.
- in this recipe of bhindi masala, i have used tomatoes and dry mango powder which not only give a good tangy taste but also gets rids of the sliminess.
- frying or sautéing bhindi before you make a gravy or a masala also helps in getting rid of the stickiness. in this bhindi masala recipe, i have sautéed the bhindi first.
- addition of extra oil also minimizes the stickiness. 3 tablespoons oil which is used in this bhindi masala recipe is perfect. you can even add 4 tablespoons oil. however do not reduce the oil to 2 tablespoons.
bhindi masala recipe below:
bhindi masala recipe, how to make bhindi masala recipe | masala bhindi
bhindi masala recipe - a semi dry lightly spiced punjabi bhindi masala made with okra, onions and tomatoes.
ingredients (1 cup = 250 ml)
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 (dhania powder)
- ½ teaspoon kashmiri red chili powder (lal mirch powder) or ¼ teaspoon red chilli powder
- ½ teaspoon turmeric powder (haldi)
- 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
how to make recipe
preparation for bhindi masala recipe:
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.
making bhindi masala:
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.
- 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 to the bhindi masala. mix again.
- serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapatis, rotis or naan.
recipe video
bhindi masala recipe video:
preparation for bhindi masala recipe:
1. rinse 250 grams bhindi (okra) well in water using a colander or strainer. spread them on a thali or plate and let them dry on their own under the fan. you can even wipe dry each bhindi with a clean kitchen towel.
2. when they are completely dry, then chop each bhindi in one or two inch pieces.
3. in a heavy kadai or pan, heat 2 tablespoons oil and add the bhindi.
4. mix the bhindi very well with the oil.
5. now sauté the bhindi stirring often on a low to medium-low flame.
6. sauté bhindi till they are tender and cooked. you should see a few blisters or golden spots on the bhindi. remove the bhindi and keep aside. taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. frying or sautéing the bhindi in oil minimizes the sliminess and stickiness in the bhindi masala recipe.
7. remove the cooked bhindi in a plate and keep aside. also chop onions, tomatoes, green chilies and keep aside. crush ginger and garlic in mortar-pestle to get ginger-garlic paste.
making bhindi masala:
8. in the same kadai or pan, heat 1 tablespoon oil. add 1 medium sized chopped onion (⅓ cup chopped onions).
9. mix and begin to sauté the onions on a low to medium flame.
10. sauté onions till they become translucent.
11. then add 1 teaspoon ginger-garlic paste. you can crush 1 inch ginger and 3 to 4 medium garlic cloves in a mortar-pestle to make ginger-garlic paste.
12. stir and saute till the raw aroma of ginger-garlic disappears.
13. next add 2 medium sized chopped tomatoes (¾ to 1 cup chopped tomatoes).
14. mix well and begin to sauté tomatoes on a low to medium-low flame. while cooking, if the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water (3 to 4 tablespoons water). mix well and continue to cook.
15. sauté tomatoes till they become soft and mushy.
16. now add ½ teaspoon kashmiri red chilli powder, ½ teaspoon turmeric powder and ½ teaspoon garam masala powder.
17. next continue to add ½ teaspoon fennel powder (saunf powder – optional), 1 teaspoon coriander powder and ½ teaspoon dry mango powder (amchur powder).
18. mix the spices very well and sauté for a couple of seconds.
19. add the sautéed bhindi.
20. season with salt as per taste.
21. mix very well.
22. now add ½ tsp kasuri methi (dry fenugreek leaves) which has been crushed.
23. stir the whole mixture well. cook the bhindi for about 2 minutes stirring in between. check the taste of bhindi masala and add more of the spice powders and salt if required.
24. lastly add 2 tablespoons chopped coriander leaves to the bhindi masala. mix again.
25. serve bhindi masala hot or warm with rotis, phulkas or naan or plain paratha or rumali roti.
About
- i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.
i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.
all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.
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Hello ,I tried your Bhindi and Achar recipe and it was great .
Love the flavors. Thanks Leila
Welcome Leila. Thanks for your positive feedback on recipes.
I tried this recipe. It was delicious. I have written it in my recipe book. Hats off to you for your devotion to share recipes and making this site great!
Thanks RiMa for your positive feedback and kind words.
Hello! I just wanted to thank you for sharing this recipe. I love Lady’s Finger and have been searching for an Indian Lady’s finger recipe for a while now. I tried this and it tasted so good.
Welcome Angie. Glad to know this. You can find more okra recipes at this link – https://www.vegrecipesofindia.com/bhindi-recipes-indian-okra-recipes/
Dear Dassana,
Thank you for a nice recipe.
Please confirm which oil is good for health like :
Mustard oil
Olive Oil
Groundnut oil
Refined
How to select oil while we purchase from market and same way how to select rice while we shop from market.?
Thanks
Welcome Megha. Unrefined cold pressed oils (kacchi ghani) made from any oil seeds like peanut, mustard, sesame, sunflower, safflower are good. avoid refined oil. coconut oil is also good. with olive oil there are many opinions. i don’t use olive oil for traditional indian cooking where frying or high heat is required. for frying its best to use mustard oil or peanut oil. You can check Rutuja video – https://www.youtube.com/watch?v=wLSYHzuVv78
It was very yummy & tasty
Can anyone snd m another recipe
So tastyyyyyyyyy
Thanks Panthpreet
I live in a pg just because of you i learned how to cook your every reciepe is so good i just love it thank you so much…
Welcome Karnika. Nice to know this
Yummy recipe n all ur recipes are to good n easy. Thank u vegrecipesofindia
thanks a lot.
Hi my name is Anita I live in Canada so thought of trying something me thing new I found your recipe in line. I just made the bhindi masala and it looks and tastes faboulous. I also learned that I can add tomatoes and fry it before to not get it sticky. Thanks for the ever tasty recipe. 🙏🏽👌🏾👍🏽
Welcome Anita. Glad to know that you like the recipe. Do try some more recipes.
Looks awesome. How do you stop bhindi changing colour and keep it bright green like restaurants?
Many thanks
Welcome M. Don’t overcook the bhindi. Just cook it rightly then it won’t lose color.
Thanx for such easy and lovely recipes. I really loved the recipes and I also enjoyed trying it at my home!!!!
welcome elisa:) thanks for positive views.
I would like to have more recepies in future .thanks
Omgg this works and tastes fab ????
thanks ramya for sharing positive feedback
so good and easy. Thanks for this
My family love this recipe.
glad to know this thankyou jaya 🙂
The recipe looks great! I’m excited to try it. I’m just learning and find it hard to gauge salt. how much should I start with? Thanks!
trin salt prefers from person to person always add little salt then keep tasting if required add more. hope this help’s you.
I tried this recipe n it tasted good.
Your recipes are easy to follow, specially because you add pictures at every step.
I want to improve it the next time I make so Pls let me know how much time I should fry it initially to remove stickiness.
Thank you again for posting such easy to make receipes
pleased to know this swapnil you could fry until okra changes color and texture. hope this help’s you and you are welcome 🙂
what is difference between malwani masala and kanda lasun masala. in this recipe can I add malwani masala?
malwani masala has different spices used in it than kanda lahsun masala. in malwani masala, onions and garlic are not used. in this recipe, malwani masala will give a different taste. so what i suggest is just add 1/2 tsp of malwani masala instead of garam masala powder.
One way to minimize the slime, is to microwave the cut okra pieces for about 4 minutes on high, then mix and microwave for another 3 minutes or so. Following the microwaving, you can continue with frying. I found this will drastically reduces the slime in okra.
thanks for the suggestion, rom 🙂
Thankyou so much.
welcome twinkle
I love this bhindi recipe-a big family pleaser! Can I substitute frozen okra for fresh? Also, can this dish be made a day in advance and still taste delicious? Thanks for your inspiration!
thanks bina. yes you can substitute. you can make in advance but some taste and consistency will change. but as per ayurveda its best to eat food fresh as it is more satvic and has more prana (life force).
My daughter loved your recipie. It was very good.
thanks prachi for sharing positive feedback.
dassana. can i add youghurt in this recipe
mitesh, yes you can add.
Hi
Tried bhindi masala…loved it..And you know the look & smile which you get once your child eats and says it was good..that’s priceless..Thanks so much for posting such easy recipes..I try each alternate day your recipe and thanks again, my son has started actually eating veggies with the recipes I try. thanks to you once again!! :):)
welcome pooja. thats nice to know. its important that growing up kids eat veggies and fresh fruits.
Very nice…..& easier way to make..
thanks smitaa
tried paneer butter masala which was truly a restaurant style and bhindi masala was awesome. every one loved it thanks for simple and easy to make reciepes god bless
welcome vallari. thanks for sharing positive feedback on recipes and for your blessings.
Really looks good will try it nw itself…..
Thankyou Dassana ji finally I got tasty recipe of bhindi by u.All of your recipes
are vry good also really.Thanks once again byeeeee
welcome neelam. thanks for sharing positive feedback on recipes.
This was a great recipe. I am not fond of bhindi but I enjoyed it. It was very easy and quick to make. All of your recipes come out great. Thanks for this amazing website!
welcome ayesha. glad to know this. thanks for sharing positive review on recipes.
nice
Hi,
I tried this recipe with chapati today. It was very tasty and my husband liked it although most of the time he does not like the taste of what i cook. Thanks a lot. Thank u so much
welcome sinchana. thanks for sharing positive review on bhindi masala recipe. do try some more recipes.
Looks like a good recipe and will attempt to try it out tomorrow. I was just wondering if adding sweet potato will ruin the flavour of the masala and if i should steer clear of adding it in?
Thanks WT. i think adding sweet potato will change the taste completely. i won’t suggest adding it.
Loved everything about this dish when I made it! 🙂
Thanks for sharing positive feedback
Wow….each step’s detail is so intricate as if you are standing beside me in my kitchen and telling me like my mom does…you are true teacher and a big help to us people who never got the time to explore our culinary skills!
thanks ghazala. you are right. i have the experience of teaching and that shows in the writing. nice to read your positive comment.
Heyy dassana, tried bhindi masala today and it came out awesomely well. Thank you for sharing the recipe. Your website is the GOTO thing for me when I am confused as to what to cook 🙂
welcome anjali. glad to know this. thanks for sharing your positive review on bhindi masala recipe.
To say the least, your recipe nailed it once again ! ! ! I was always skeptical about bhindi but it turns out, i’m no more feeling that way. I just got motivated by your detailed and excellent presentation and got through my initial jitters of trying bhindi. That’s what makes your blog extremely catchy to its readers. Every aspect of each recipe that you have listed has a contribution to make to the end result of the dish, just like how your presentation of the final dish threw me off the aisle of hesitation. Thank you once again for taking care of the smallest of things for your readers.
welcome hemanth. thanks again for your kind words. i always try to add details but some times i forget. some of my old recipes do not have so many details and i am reworking on them slowly. its just that i am also learning the art of writing and presenting recipes over a period of time.
Your recipes are too good.I always try ur recipes.Thanks mam.
welcome priya. thanks for sharing positive feedback on recipes.
I am a bachelor living in Kuala Lumpur. Used to eat everyday outside. But since I have started reading your recipes, I have started loving cooking.
Believe me, you saved me from starving.
Now everyday, I am cooking of your recipe after office.
Thanks.
welcome saad. glad to know this. its better to eat home cooked food. good for health and also saves money. happy cooking.
hi…im a regular follower of ur blogs recepies…love to cook them they make cooking simple for me…thanks a lot
just wanted to know abt this recipe that if i dont put mace will it make a difference as i dnt have it at home for now..
welcome reema. glad to know this. yes you can skip adding mace.
Very tasty recipe! My cooking got so better after I started following your recipes. Thanks!!
welcome mythili. glad to know this.
Great!
Thank you for such a great recipe! I’ve made this successfully with fresh okra. Can I use frozen okra with similar results?
welcome stacey. i have never tried it. so can’t say. it can become slimy also.
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.
thanks neha. if bhindi is cooked properly, then the texture and taste is damn good and they don’t become slimy.
Good recipe
Simple and tasty. All ingredients are readily available and can be made in a jiffy.
thanks michael
hey
its really amazing appetizing bhindi masala that i made today for my family ..
thanks for recipe…
its really fantastic…
welcome mayuri. glad to know that you like bhindi masala recipe.
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.
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.
Thnk u so much bhendi reciep i made n it was really tasty
welcome augustine
This recipe good i have try it
thanks.
its very nice and simple.
I like your recipe.
thank you for a delicious recipe 🙂
welcome sana
This is a very good and tasty recipe. Thanks so much.
welcome mercedes
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.
welcome sneha and big thanks for this positive feedback.
Everyone loved it. My husband usually does not like okra and he said he loved the dish. thanks!
welcome D’lish. thats a big compliment. thanks for sharing.
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!
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.
Hi Dassana,
I tried this today for lunch. It turned out awesome 🙂
welcome mahima
Will be trying my first Bhindi masala! Excited about the aamchoor. Thanks for posting!
welcome maryann
Superb recipe! Tried it out today and it turned out very well
thanks aniita
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
welcome dave
Hi
Thanks for the easy recipe, could you please confirm if kasuri methi is regular methi seeds
Thanks
Smitha
Just noticed, that kasuri methi is dried methi leaves
alright smitha. you are right… kasuri methi is dried methi leaves.
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 … 😉
there and many ways of making bhindi masala. thanks for sharing your way.
The recipe sounds very good and appears simple. I hope to try it soon and will follow with a comment.
thanks mahboob. will like to hear your feedback.
It’s the best bhindi ever
I love it
thanks ruchi
I just want to eat your bhindi dish right now. Will make it tomorrow, just cant wait!
Tried your bhindi masala today. It turned our excellent. Thanks
welcome alzira
Thanks for the recipe. Turned out very good.
welcome.
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!
welcome radha. yes you have got my name correct this time 🙂
glad to know that your cooking journey is going well.
happy cooking.
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!!
welcome jessica
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.
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.
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.
Hi, I tried it out this morning, it came out very nicely, enjoyed with rotis. Thanks
thanks karuna
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 .
I tried this recipe yesterday and it turned out delicious! Many thanks.
thanks anahita
your recipes are very good
thanks
geetha
thanks geeta
not yet tried……. but looks delicious
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
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.
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..
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.
Superb! I’ve just tried it. Can’t wait to make Bhindi Masala once again.
Cheers!
Amit
thanks.
Your bindhi subji was yum,
my favorate subji.thank you.
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….
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.
wow lovely chunk of ladys finger loving it.
This my daughters fav, and lovely pictures as always…love the new look…especially the header…. kudos to both of you.
Looks great, easy peasy and healthy recipe!!
I love the whole okra shot in specific, the precision is perfect.
thanks pavithra
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… 🙂
thanks vasundhara. even ground aniseeds add a lot of flavor.
It’s one of my fav too and I do almost same way ..have in my draft to post too 🙂
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!
it was d tasties bhindi i ever made???
thankyou so much sabina 🙂
I hated okra as a kid as we always had it boiled with little seasoning. This recipe has changed my mind. It was completely delicious.
pleased to know this thank you so much david 🙂