Bhindi Masala-Okra

Lady Finger – Okra – Bhindi

One of the most simplest vegetable, yet the least understood vegetarian ingredients of the world.   A vegetable rich in Vitamins, minerals and a good source of Calcium, it is used widely in Indian Cuisine.   There are at least 20 different documented recipes I could find in India.  It is versatile, takes surprising textures, adaptable to most palates, can be boiled, fried, sauteed, or grilled.  It can act as a Flavoring ingredient like in Chettinad Style Sambar too.    The only texture which, Indians don’t like for Okra is sticky and gluey.   It puts us off honestly.  If you find a gluey bhindi in your Thali, it is considered as a flaw on part of the Chef.     And we definitely know the trick for not turning it GLUEY!!


Yes that’s it, just these golden words will yield you always a beautiful Okra Dish.

Today I am sharing a recipe that I did recently in our cooking session, the other recipe you will find in ——> Bharwan Bhindi

1/2 kg of Okra

1 medium onion fine chopped

1 tsp of ginger garlic paste

1 tomato fine chopped

1/4 tsp turmeric

1/2 tsp Red Chilli Powder

1 tsp coriander powder

1 tsp of garam masala

1 tsp Cumin seeds


1 tbsp Mustard Oil / vegetable oil

  • Cut the crown and tail of the Okra. and then cut lengthwise.
  • Heat a 1/2 tbsp of oil in a pan and stir fry on a high heat to give crispiness.  Once done, take if off in a plate.
  • Now heat Oil in a Kadhai  or a frying pan
  • Add cumin
  • Add chopped onions and ginger garlic paste.
  • Once it is golden, add tomatoes and all powdered spices.
  • Cook it well till you see the masala is done properly
  • Add the fried okra and saute for another couple of minutes

Serve with Daal  or Chana Daal Tadka – Bengal Gram lentils or Yellow Daal Tadka  and Roti.

Enjoy !

One Comment Add yours

  1. mistimaan says:

    So tasty


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