Bhindi Masala/Spicy Okra

Bhindi Masala/Spicy Okra

bhindi masala

This is a really simple recipe and is an adaptation of a recipe that my mum used to make when she had more time at hand. Her version involved slitting each okra lengthwise, filling it with the dry masala and then stir frying in oil. Since I like to make faster recipes, I adapted that one by cutting the okra length wise so that we get thick slivers.

Once you have cut all the okra, the recipe barely takes 15 minutes to cook. So here we go:


Bhindi/Okra/Ladyfingers 1/2 Kg.

4-5 garlic cloves finely chopped

2-3 tsp. oil

1/2 tsp. cumin seeds

1-2 dry red chillies

salt to taste

For the dry masala:

1/2 tsp. roasted and powdered cumin

1 tsp. roasted coriander powder

1/2 tsp. garam masala powder

1/2 tsp. turmeric powder

1 tsp. chilly powder (or as per taste)

1/2 tsp. amchur powder (dry mango powder for sourness)


Wash, dry and cut the okra as mentioned above lengthwise. Mix all the dry masala powder together. Now heat oil in a wok/kadhai. Tip in the cumin seeds and broken dry red chillies. Once they sputter, add in the garlic and cook for one minute. Now tip in the okra and mix well with the oil. Add in the masala powder and mix well to let it coat every okra. Add in the salt and mix well. Now lower the heat and cook it without covering. This way you will find that your bhindi does not become discoloured and mushy. It stays crispy and bright green. Make sure that you keep mixing and turning the okra from time to time.

It will be completely cooked in about 10-15 minutes. Serve it with hot chapatis.


Always dry your okra before cutting. That prevents it from getting slimy. Also the use of a souring agent right in the start also prevents the okra from becoming mushy and slimy.

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22 thoughts on “Bhindi Masala/Spicy Okra

  1. Bhindi is made so many times in our household because the husband loves it so much…especially when it is made in a similar way to yours…But I like it more when it is made with yellow mustard seed paste and tomatoes…

    1. In my house as well, the kids love bhindi and l can’t make it often enough for them. Share your recipe na. Let me try something different. ?

      1. Okay.. I’ll try to properly explain the recipe ?

        You need yellow mustard paste and ginger paste. In hot oil, first put some paanch-furan (sauf, yellow mustard seeds, meethi, kalijeera/kalonju, jeera). When that splutters add the bhindi and fry it for sometime. Add the tomatoes, mustard and ginger paste next with turmeric and salt. Fry till the bhindi is done and the mustard paste too. I asked my mom for the proportion of mustard paste to bhindi. She says for half kg bhindi use 3 spoons of mustard for paste. 🙂

  2. Bhindi is my all time favorite. At one point of time, I have had it as lunch at office, every single day for 2 months. My colleagues were fed up of my bhindi fixation. I have never had it with garlic. Must try it sometimes!

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