If there’s one classic bhindi (okra) dish with North Indian flavors, it is the Bhindi Masala. This is a semi-dry preparation featuring the star ingredient okra pods (bhindi in Hindi), piquant onions, tangy tomatoes, bold Indian spices and herbs. It is one of the most popular dishes served in almost all restaurants too, of North India. My Bhindi Masala Recipe is an easy and delicious Punjabi style preparation, which is also vegan, gluten free and quite wholesome. There’s a video as well as the step-by-step picture demonstration that’ll help you to make it at your home.
Table of Contents
More on Bhindi Masala
in Hindi language, okra or lady’s fingers is called ‘Bhindi’. The term ‘Masala’ in this preparation refers to a sautéed and cooked base of aromatics like onions, garlic, ginger with the usual tomatoes and a handful of Indian spices and herbs.
Thus the Bhindi Masala Recipe actually refers to okra made in a tangy and spiced masala base of onions, tomatoes, ground spices and herbs. The spice combination that I have used in this recipe is often added to many other recipes from the Punjabi cuisine.
Some years back, I had tried Bhindi Masala in a North Indian restaurant and it was super delightful, in fact fantastic! The flavors and texture of the dish just overpowered its simplicity.
This Bhindi Masala Recipe replicates the one that is served in restaurants. Some restaurants also serve a gravy version of this dish. But my recipe is that of a semi-dry one.
When it comes to our favorite vegetables at home, bhindi or okra tops the list. It is quite a staple for us, just like the potato or aloo. We usually prefer dry or semi-dry versions of any sabzi with bhindi.
Most of the Indian recipes with okra are simple to make and nutritious too. So is this Bhindi Masala Recipe. If you too are a fan of okra, just like us, then do try these Okra Recipes.
I usually add kasuri methi to my recipe of Bhindi Masala. Kasuri methi are dried fenugreek leaves which have a lovely aroma. Though it is optional, if you want a restaurant style version of this dish, then don’t miss on the kasuri methi.
Cook Okra Perfectly Everytime
This is your safest guide for making the best Bhindi Masala, or for that matter, any other dish which has bhindi or okra in it. Read on…
- Rinsing: After rinsing okra in water, drain all the water completely. There should not be any water or moisture on the okra pods. Otherwise, while chopping and later while cooking, they will become slimy or sticky.
- Drying: Then, wipe each okra pod completely dry with a clean kitchen towel or cotton napkin. You can even dry okra pods by spreading them on a large plate or tray and then drying them under the fan.
- Chopping: Before you chop okra, they should be completely dry. When chopping okra, 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.
- Cooking methods: Sautéing, pan frying or even deep-frying okra helps in reducing its stickiness or sliminess. When you fry or sauté okra before you make a gravy or masala, it will not only make your gravy or sauce taste good but also remove the stickiness from okra. In this Bhindi Masala Recipe, I have sautéed okra first.
- Fats: The addition of extra oil also minimizes stickiness. 3 tablespoons of oil which is added in this Bhindi Masala Recipe is perfect. You can even add 4 tablespoons of oil. However, do not reduce the oil to 2 tablespoons.
- Souring ingredients: Adding sour or tangy ingredients help to reduce the sliminess of the okra. Sour and tangy ingredients like tomatoes, tamarind, dried mango powder (amchur powder), lime or lemon juice, vinegar, kokum (garcinia indica), curd, buttermilk are great for use, depending on the kind of recipe or dish you are making with okra.
In this recipe of Bhindi Masala, I have used tomatoes and dried mango powder which not only impart a nice tangy taste but also help to get rid of the stickiness and sliminess.
How to make Bhindi Masala
Prep and Sauté Bhindi
1. Rinse 250 grams bhindi (okra) well in water using a colander or strainer. Spread them on a tray or plate and let them dry on their own under the fan.
You can even wipe dry each okra pod with a clean kitchen towel.
2. When they are completely dry, chop each bhindi in 1 or 2 inch pieces.
Before chopping, make sure there is not even a single drop of water or any moisture on the okra pods.
3. In a heavy kadai, pan or skillet, heat 2 tablespoons oil and add the chopped okra. You can use any neutral-tasting oil. I mostly use sunflower oil or peanut oil.
4. Mix chopped bhindi well with the oil.
5. Now, sauté bhindi, stirring often, on low to medium-low heat.
6. Sauté bhindi until tender and cooked. You should see a few blisters or golden spots on the okra. Remove the sautéed okra and keep aside.
Taste the sautéed okra. The crunchiness should not be there. Instead, you should taste a nicely softened bhindi. This means that it is well cooked.
Frying or sautéing okra in oil minimizes the sliminess and stickiness in this 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.
Make Onion Tomato Masala
8. In the same kadai or pan, heat 1 tablespoon oil. Add 1 medium-sized chopped onion (⅓ cup chopped onions).
Note: For a richer taste, you can swap oil with ghee (clarified butter).
9. Mix and begin to sauté the onions on low to medium heat.
10. Sauté onions, stirring often, until translucent. The onions should be softened.
11. Then, add 1 teaspoon ginger-garlic paste and chopped green chilies.
12. Stir and sauté on low heat until the raw aroma of ginger-garlic goes away. This takes about a few seconds.
13. Next, add 2 medium sized chopped tomatoes (1 cup chopped tomatoes).
14. Mix well and begin to sauté tomatoes on low to medium-low heat.
If the tomato mixture becomes too dry and starts sticking to the pan, add a few splashes of water – about 3 to 4 tablespoons water. Mix well and continue to sauté, stirring often.
15. Sauté tomatoes till soft and mushy.
16. Now, add all of the ground spices listed below:
- ½ teaspoon Kashmiri red chili powder or ½ teaspoon sweet paprika or ¼ teaspoon cayenne pepper
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon garam masala powder
17. Next, add the following ground spices:
- ½ teaspoon fennel powder, optional
- 1 teaspoon coriander powder
- ½ teaspoon dried mango powder (amchur powder)
If you do not have dried mango powder, add ½ teaspoon dried pomegranate seeds powder (anardana powder).
You can add lemon juice, but I suggest to squeeze fresh lemon juice on top of the Bhindi Masala while eating it. Adding lemon juice directly to the dish can make it very tangy.
18. Mix the ground spices very well and sauté for a couple of seconds.
Make Bhindi Masala
19. Add the sautéed bhindi.
20. Season with salt as per taste.
21. Mix very well.
22. Now, add ½ teaspoon crushed dried fenugreek leaves (kasuri methi). If you do not have dried fenugreek leaves, then skip it.
23. Stir the mixture well. Cook for about 2 minutes, stirring in between. Check the taste of Bhindi Masala and add more of the ground spice powders and salt, if required.
24. Lastly, add 2 tablespoons chopped coriander leaves. Mix again. You can also add 1 tablespoon chopped mint leaves, if you do not have coriander leaves.
25. Serve Bhindi Masala hot or warm.
Like all other dry okra recipes, you can savor this Bhindi Masala too with some soft phulka, roti, or chapati. You can also enjoy it with naan, paratha or rumali roti. A side of cucumber raita or veg raita also pairs really well with these combinations.
Make the Bhindi Masala Recipe and also try it as a side dish with some dal-rice or any rice-curry combination. You can also serve it as a side with any North Indian meal.
It can also be packed in the tiffin or lunch box with roti or paratha.
Expert Tips for Bhindi Masala
- Okra or Bhindi: Buy tender and fresh okra pods when you plan to make any recipe with them. They should have a smooth, shiny look with a nice green color and should not look dry. They should not be dense or fibrous.
- Fats: You can use any neutral-tasting oil to cook this recipe. I usually use peanut oil or sunflower oil. For a richer taste, you can even make this dish in ghee (clarified butter). Optionally, you can also add 1 tablespoon of heavy cream or whipping cream.
- Omitting onions and garlic: If you decide not to add onions and garlic in this recipe, then while sautéing tomatoes, add a pinch of asafoetida (hing).
- Spices: You can add less or more of the ground spices, according to your taste preferences. In place of red chili powder, you can use cayenne powder too. The fennel powder (saunf powder) is optional, you can skip it. If you don’t have dried mango powder (amchur powder), then you can add ½ teaspoon dried pomegranate seeds powder (anardana powder).
- Dried fenugreek leaves: If you do not have dried fenugreek leaves (kasuri methi), then simply skip them. But it gives a good aroma and restaurant like taste.
- Lemon or lime juice: You can add lemon juice, but I suggest to squeeze fresh lemon juice on top of the dish while eating it. Adding lemon juice directly to the dish can make it very tangy.
- Herbs: In place of chopped coriander leaves, you can also add 1 tablespoon of chopped mint leaves.
- Variation: For a hearty, filling dish, you can opt to add roasted, sautéed or pan-fried potato cubes.
- Scaling: My recipe can be easily scaled – halved, doubled or tripled.
More Bhindi Recipes To Try!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Bhindi Masala Recipe | Easy Punjabi Style Bhindi Recipe
- 2 tablespoons oil – sunflower oil or peanut oil or any neutral oil
- 250 grams okra (bhindi or lady finger)
- 1 tablespoon oil – sunflower oil or peanut oil or any neutral oil
- ⅓ 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
- 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 for a couple of times.
- 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.
- Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.
- Also chop onions and tomatoes. Keep aside.
- Make a paste of ginger and garlic in mortar-pestle and keep aside.
- Heat 2 tbsp oil in a kadai (wok) or pan.
- 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.
- 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
- All the oil will be used up. So add 1 tablespoon oil to the same pan.
- Add chopped onions and sauté stirring often on low to medium heat till they become translucent and are softened.
- Add the ginger-garlic paste and sauté on low heat for a few seconds or till the raw aroma of the ginger-garlic disappears.
- Add the chopped tomatoes and saute stirring often 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 ground spice powders one by one.
- Mix well and saute for a few seconds on low heat.
Making bhindi masala
- Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well.
- Cook for about 2 minutes. Stir in between.
- Then turn off the heat and add chopped coriander leaves. Mix again.
- 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.
- Okra: Buy tender and fresh okra pods. They should have a smooth, shiny look with a nice green color. They should not be dry, dense or fibrous.
- Scaling: You can easily halve or double the recipe.
- Omitting onions and garlic: If you decide not to add onions and garlic, then when sautéing tomatoes, add a pinch of asafoetida (hing).
- Spicing and seasonings: You can add less or more of the ground spices according to your taste preferences.
- Dried fenugreek leaves: Skip dried fenugreek leaves if you do not have them.
- Fats: You can make this recipe in any neutral flavored oil. For a richer taste you can use ghee (clarified butter). Optionally you can also add 1 tablespoon of heavy cream or whipping cream.
- Variation: For a hearty filling dish you can opt to add roasted or sauteed or pan fried potato cubes.
Nutrition Info (Approximate Values)
This Bhindi Masala recipe post from the archives first published on April 2013 has been updated and republished on November 2022.
Comments are closed.
Our all time favorite recipe! Very easy to cook & super delicious! Thanks Dassana😊
Wonderful and thanks for letting me know. Most welcome.
For years I’ve wondered how to keep okra looking green without undercooking. My okra recipe is great but the okra does not stay green.
Now you’ve shown me the trick. The recipe turned out amazing. I used can diced tomatoes in chilli.
Great and thanks for the sharing the feedback as well the variation.
Wow! What a tasty and easy to make recipe! Served this last night with chana aloo & baingan. Family loved it and it was perfect for a cold Canadian night. Thank you!
Thanks a lot for this feedback and glad to know. Most welcome!
One of my favourite vegetable recipes! Unfortunately there is no bhindi where I live right now…
we do not always get fresh okra where I live, so will this recipe work with frozen okra?
Hi Anu, yes will work. I used to freeze okra last year due to the situation here and would make many recipes with it.
This is an excellent Bhindi recipe. I have made it many times and is one of my go to’s. It’s easy and so good! I’ve also added fenugreek and Harrisa sauce sometimes.
Frying the okra before adding to the recipe really works to keep it from getting slimy.
Thank you for the review and the rating. Good to know. It is an easy recipe and frying okra works well and does not make them slimy. Thanks for sharing the variations too.
Thank you Dassana. This is a great recipe! I had no idea that you are supposed to dry the okra before frying it. I add cumin seeds every time which makes the dish even more tasty. It can also be eaten with boiled rice.
Welcome Angela. Drying okra always helps as it reduces the sliminess when cooking. Yes the dish can also be eaten with boiled rice. Thanks for the feedback and the rating.
Bhendi masala is once in a week recipe in my home. I tried with spice powders from your recipe in place of my original sambhar powder. It came out well. Thanks for sharing delicious recipes.
thank you for this feedback on bhindi masala recipe. glad to read it. most welcome and happy cooking.
Love this recipe with chapati. I just substituted lime for amchoor n still loved it. 🙂 thx
Delicious! Thanks for sharing your recipe!
welcome and thanks.
I tried this recipe today. It was very nice. Thanks for sharing.
welcome AR. thanks for the feedback and rating on bhindi masala recipe. happy cooking.
Brilliant recipe, very easy to follow. My husband has complemented me, I cook Bhindi Massala almost every week.
that is nice to know. thanks for the feedback and rating. happy cooking.
Excellent recipe! You can also cut down or almost eliminate the sliminess in okra by microwaving the cut pieces (must be dry like you suggested) on high for about 5 minutes of so. Microwaving also helps in reducing the cooking time in the skillet.
Keep up the great recipe stream. Thanks
Awesome food recipes you have. Yummy!
Made without onions and garlic, and it tasted lovely. Thanks for the recipe Dassana.
Great recipe. First time ever that I cooked bindhi and it turned out lovely thanks to your guide. I cook without onions but hing is a simple replacement. i love tomatoes and the tomato base made this curry special. I also sauted small diced potatoes to add with the bhindi which did it for me. I have to say it was the best bhindi curry i had ever had so hats off to you. Even my wife was surprised / shocked and had to offer a compliment! thank you. –
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.
It was very yummy & tasty
Can anyone snd m another recipe
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?
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
Omg! 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.
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.
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..
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.
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.
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.
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.
Simple and tasty. All ingredients are readily available and can be made in a jiffy.
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.
Thnk u so much bhendi reciep i made n it was really tasty
This recipe good i have try it
its very nice and simple.
I like your recipe.
thank you for a delicious recipe 🙂
This is a very good and tasty recipe. Thanks so much.
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.
I tried this today for lunch. It turned out awesome 🙂
Will be trying my first Bhindi masala! Excited about the aamchoor. Thanks for posting!
Superb recipe! Tried it out today and it turned out very well
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
Thanks for the easy recipe, could you please confirm if kasuri methi is regular methi seeds
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
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
Thanks for the recipe. Turned out very good.
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.
welcome radha. yes you have got my name correct this time 🙂
glad to know that your cooking journey is going well.
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!!
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
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 .
Reena Zabeen .
I tried this recipe yesterday and it turned out delicious! Many thanks.
your recipes are very good
not yet tried……. but looks delicious
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?
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.
Superb! I’ve just tried it. Can’t wait to make Bhindi Masala once again.
Your bindhi subji was yum,
my favorate subji.thank you.
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.
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 the tastiest bhindi masala I ever made.
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 🙂