Bhendi gravy/Okra gravy | How to make Bhendi gravy/Okra gravy

By Priyanka Bapardekar  |  21st Feb 2017  |  
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  • Bhendi gravy/Okra gravy, How to make Bhendi gravy/Okra gravy
Bhendi gravy/Okra gravyby Priyanka Bapardekar
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About Bhendi gravy/Okra gravy Recipe

Yummy recipe of okra (Bhendi) with goodness of coconut. Favorite of my family. Easy to prepare and very tasty.

The delicious and mouthwatering Bhendi gravy/Okra gravy is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Bhendi gravy/Okra gravy is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Bhendi gravy/Okra gravy. Priyanka Bapardekar shared Bhendi gravy/Okra gravy recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious Bhendi gravy/Okra gravy. Try this delicious Bhendi gravy/Okra gravy recipe at home and surprise your family and friends. You can connect with the Priyanka Bapardekar of Bhendi gravy/Okra gravy by commenting on the page. In case you have any questions around the ingredients or cooking process. The Bhendi gravy/Okra gravy can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Bhendi gravy/Okra gravy with other users

Bhendi gravy/Okra gravy

Ingredients to make Bhendi gravy/Okra gravy

  • Small sized Bhendi/okra : 20 nos
  • coconut scraped 1 cup
  • red chilly powder 1/2 tsp
  • coriander seeds pwd 1/2 tsp
  • cumin seeds pwd 1/2 tsp
  • Black pepper pwd 1/2 tsp
  • turmeric 1/4 tsp
  • Amchoor pwd 1/4 tsp
  • jaggery 1/4 tsp
  • Kasoori methi 1/4 tsp
  • salt as per taste
  • Musterd seeds 1/4 tsp
  • asafoetida ( hing ) 1 pinch
  • coriander leaves chopped ( for garnishing )

How to make Bhendi gravy/Okra gravy

  1. Wash and dry the bhendi. Make a long cut in the middle and fill little salt into it.
  2. Make a fine paste of coconut with all dry spices by adding little water.
  3. Heat a pan, add 1 tsp oil and add mustard seeds to it.
  4. When Mustard seeds get crackled add asfoetida (hing).
  5. Add bhendi and fry till its colour starts changing.
  6. Add grinded paste, little salt, jaggery and amchoor pwd.
  7. Stir well. Add some water and adjust the consistency.
  8. Cover it with lid and let it cook on simmer.
  9. Add kasoori methi. Garnish with chopped coriander leaves and serve with rotis or steamed rice.

Reviews for Bhendi gravy/Okra gravy (1)

Sangeeta Arora2 years ago


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