Bhindi masala recipe (Okra masala)

Bhindi masala recipe – A simple North Indian bhindi masala that is great on flavors, tastes delicious & is healthy. Bhindi masala is a healthy dish made of okra, spices, onions & tomatoes. This semi dry curry made with ladies finger or okra goes very well with rice or roti. Bhindi masala is mildly spicy, hot & full of flavors that comes from the pan fried bhindi and garam masala.

About this recipe

‘Bhindi’ is a Hindi term for ‘Okra’ & ‘masala’ is an Indian curry base made with onions, tomatoes, spices and herbs. So ‘Bhindi masala’ means okra cooked in a spicy onion tomato masala.

This is cooked much the same way like any other veggie except for sautéing the bhindi first. Okra is naturally slimy so stir frying them first is important to get rid of the slime. After stir frying much of the slime dries up and then they are ready to go into the masala or the curry base.

Made with everyday ingredients, this simple bhindi masala is extremely easy to cook. So it is a common side dish in many households. Since okra is available all-round the year I make this pretty often for a meal. Dal fry, okra masala, soft rotis and some plain rice makes for a healthy, delicious and simple meal in my home.

This bhindi masala also goes well in a school / office lunch box with some rotis. It’s my kids’ favourite and they don’t mind eating this on a rotation. For a change sometimes I also add boiled potatoes.

Okra is one of the most consumed vegetable in Indian cuisine. We believe that eating bhindi often has immense health benefits.

So it is used to make so many dishes. Dahi bhindi, kurkuri bhindi & bharwa bhindi are some popular North Indian dishes.

In South India, it is added to sambar, curries, stew and also stir fried with coconut.

More Bhindi recipes
Bhindi fry
Bhindi ki sabji
Ladies finger stir fry
Bhindi do pyaza
Andhra bendakaya pulusu
Ladies finger poriyal

Bhindi masala step-by-step photos

1. Rinse 250 grams okra/ bhindi well under running water. I usually sprinkle some salt and vinegar, rest for 15 mins. Then rub and rinse them well under running water.

2. Wipe them dry with a cloth and chop off both the ends. Chop the bhindi to ¾ inch pieces. Do not chop them too thin as they tend to turn slimy after adding to the pan.

3. Heat 1 to 2 tablespoons oil in a pan.

4. Add chopped bhindi and saute them well for 5 to 7 mins on a medium heat. Keep stirring often to fry them uniformly. While you fry the bhindi –

• chop 2 medium onions (1 cup chopped)
• chop 1 green chilli
• chop or puree 2 medium tomatoes (1 cup chopped or pureed)
• Make a fine paste of half inch ginger & 2 garlic cloves. Or ¾ tablespoon fine chopped.

5. Bhindi don’t get cooked completely after sauteing but the sticky substance will be gone.

6. Transfer them to a plate.

How to make bhindi masala

7. Add another 1 to 2 tablespoons oil. When the oil turns hot, add half teaspoon cumin seeds.

8. When they begin to splutter, add 1 cup chopped onions and 1 green chili. You may skip the green chili if you have kids at home.

9. Saute the onions until golden brown. Add ¾ tablespoon ginger garlic paste. Saute until the ginger garlic smells good. This just takes about 1 minute.

10. Add 1 cup chopped tomatoes or puree and ½ teaspoon salt.

11. Saute well until the tomatoes turn completely mushy.

• Add ½ to 1 teaspoon red chili powder
• ¼ teaspoon turmeric
• ¾ to 1 teaspoon garam masala
• ¾ teaspoon of coriander powder (optional).
• I have used this punjabi garam masala. Make use of a good flavorful garam masala.

12. Saute this masala well until it becomes thick, comes together and smells good. Pour 6 tablespoons water (little less than half cup) and mix well. Cook this masala until it turns thick.

13. Take ½ teaspoon kasuri methi in your palm. Crush it well in between your palms. Add it here.

14. Add fried bhindi/ ladies finger. (You can also add some cubed boiled potatoes at this stage if you like.)

15. Mix everything well. Cover and cook on a low to medium heat until the bhindi turns tender. This step also helps to bring out the aroma of the veggie.

18. We prefer the semi dry curry so I saute for another 2 to 3 mins to dry up excess moisture. Do not overcook as it makes the okra soggy.

Serve bhindi masala with plain rice, ghee or roti.

More vegetable curry recipes
Aloo gobi
Bharwa baingan
Jeera aloo
dum aloo

Benefits of bhindi or okra

Bhindi is a fiber rich vegetable that helps in digestion, prevents constipation & stomach problems.

It is a good source of vitamin B, C, K, potassium & calcium. So helps in the overall health.

Bhindi is also a rich source of antioxidants so helps in fighting the free radicals.

It is a good source of folate (vitamin b) so it is very good for pregnant women.

This low calorie veggie is nutrient dense keeps you full for longer. So it is great for those trying to manage their weight.

Helps in reducing cholesterol & stress, helps to manage diabetes.

Pro Tips

Here are some tips for the novice cooks on okra.

Always choose tender and young bhindi as they get cooked faster and taste good.

Always wash and wipe them dry before chopping. While chopping, wipe off the sticky residue on the knife to a disposable tissue.

Do not chop them very small as they turn more sticky while cooking.

Do not skimp on the oil used in any bhindi recipe. Oil helps to get rid of the sticky substance from the veggie.

One to two tbsp of lemon juice can be sprinkled on the bhindi after sauteing in the oil for a minute. This reduces the sticky substance but makes the dish sour. So more spice powders will be needed.

You can also add some boiled potatoes to make this bhindi masala. Just cube the boiled potatoes and add them to the onion tomato masala along with fried bhindi. Cover and simmer for a while for the veggies to absorb the flavors.

If you have fussy kids home, then blend the onion tomato masala after frying. Add it back to the same pan and follow the recipe. You will need ¼ to ½ cup more water to cook the curry. When the masala turns thick then add the fried bhindi & simmer for a short while.

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