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Photo of Bhindi Masala by Drashti Dholakia at BetterButter

Bhindi Masala

Drashti Dholakia
20 minutes
Prep Time
35 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Bhindi Masala RECIPE

Bhindi Masala is a popular sabzi from North Indian cuisine. This sabzi can be made in many ways – with gravy, with a semi-dry gravy or can also be completely dry. The recipe which we are sharing has a semi-dry gravy. But do check our notes section for more variations to this sabzi. This is a simple and an easy-to-make recipe, except you need to take care while handling bhindis. Make sure bhindis are completely dry before chopping. Otherwise they would turn out to be sticky.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • North Indian
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 2

  1. 150 grams bhindi/okra/lady finger
  2. 1 onion, finely chopped
  3. 2 medium sized tomatoes, finely chopped
  4. 3 tablespoon oil
  5. 1 broken dry red chili, deseeded
  6. ½ teaspoon cumin seeds
  7. 1 green chilli, finely chopped or cut into 2 pieces
  8. an inch piece of ginger, grated
  9. 3 garlic cloves, finely chopped
  10. ¼ teaspoon red chili powder/lal mirch powder
  11. ¼ teaspoon turmeric powder/ haldi powder
  12. ¼ teaspoon garam masala powder
  13. ½ teaspoon coriander powder/dhania powder
  14. ½ teaspoon cumin seeds powder/jeera powder
  15. 1 tablespoon curd/dahi
  16. salt to taste


  1. Soak bhindis in a bowl of water with a pinch of salt for about 5-10 minutes. This will help clean all the dirt from the bhindis. Remove bhindis from water and wipe them well with a clean kitchen towel. Make sure bhindis are completely dry b
  2. Trim the ends and cut the bhindis. We have slit them diagonally. You may cut the bhindis into 2 parts or make small pieces, choice is yours.
  3. Heat 1 tabelspoon oil in a non-stick pan. Add the bhindis and saute till they are completely cooked. Keep stirring occasionally. Bhindi will change its colour and will become soft. Transfer to a plate and keep aside.
  4. Add the remaining 2 tablespoon oil to the same pan. Then add dry red chilly and cumin seeds. Once it splutters, add green chilli and onions and sprinkle some salt over it.
  5. Saute for 2-3 minutes and then add ginger and garlic, mix well and let it cook till the onions turn translucent and their raw smell goes away.
  6. Now add tomatoes and cook till the tomatoes turn soft.
  7. Add all the spice powders – jeera powder, dhaniya powder, turmeric powder, red chili powder, garam masala powder, salt and mix well. Cook till oil starts separating from the onion-tomato-spice mixture.
  8. Now add curd to the gravy and mix well.
  9. Add the sauted bhindi to the gravy. Mix well and let it cook for about 1-2 minutes.
  10. Remove from flame and transfer to a serving bowl.
  11. Serve this spicy Masala Bhindi hot with phulka rotis/parathas.

Reviews (3)  

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Anjali Prem
Anjali Prem   Sep-15-2019

Awesome ... Too yum

Saroj Sharma
Saroj Sharma   Sep-09-2018

Gravey mai bhindi dalne per chipchipe tho nahi hogi na.

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