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Bhindi Masala/Spicy Okra

by Rachna

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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Shilpa Gupte July 13, 2016 - 3:25 pm

Mouth-watering recipe!

Rachna July 13, 2016 - 5:51 pm

Thanks, Shilpa. ?

Sandhya Kumar July 13, 2016 - 3:51 pm

Interesting recipe, Rachna…I do it without garlic and garam masala. Will try this version, my family will love it!

Rachna July 13, 2016 - 5:51 pm

Thanks, Sandhya. I hope you enjoy it.

Nabanita Dhar July 13, 2016 - 3:58 pm

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…

Rachna July 13, 2016 - 5:51 pm

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. ?

Nabanita July 15, 2016 - 7:55 am

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. 🙂

Rachna July 15, 2016 - 7:58 am

Thanks so much, Naba. And how much tomato? Will pucca try this out.

Nabanita July 15, 2016 - 8:06 am

Not too many Rachna..maybe 1 big tomato or 2 small ones..hope you like it ?

Rachna July 15, 2016 - 8:07 am

Thanks a lot. ?

Nabanita July 15, 2016 - 8:20 am

I forgot slit green chillies ? 3 to 4 along with the paanchforan.

Rachna July 15, 2016 - 8:24 am

I would have added that anyway. ?

Nabanita July 15, 2016 - 8:31 am

Hehe..see what happens when you ask me for a recipe ??

Parul Thakur July 13, 2016 - 10:15 pm

I love Bhindi. Stuffed, masala, or the plain one. Plus, it tastes so good 🙂 Will try your recipe.

Rachna July 14, 2016 - 8:51 am

Oh yes. I love bhindi as well and sometimes get tired of the normal recipe. 🙂

Ravish Mani July 14, 2016 - 1:31 pm

Thanks, Rachna, for the recipe and the tips. 🙂

Rachna July 14, 2016 - 5:27 pm

Most welcome, Ravish. 😀

Shailaja Vishwanath July 14, 2016 - 5:20 pm

I love okra and I love this recipe. Mom makes something similar and it’s yummy!

Purba Chakraborty (@Manchali_Purba) July 15, 2016 - 2:04 am

I love bhindi. So will definitely try this recipe. Thanks for sharing 🙂

Shilpa Garg July 15, 2016 - 10:29 pm

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!

Rajlakshmi July 17, 2016 - 6:29 pm

Bhindi is my favourite 😀 Loved this recipe. I always chop them smaller never this long. Will try it next time.

Bikramjit July 18, 2016 - 4:11 pm

Bhindi is my favourite toooooo 🙂 loved the recipe thank you


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