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Photo of Bhindi masala by Manisha Babbar at BetterButter

Bhindi masala

Manisha Babbar
30 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Bhindi masala RECIPE

Kids favourite

Recipe Tags

  • Veg
  • Easy
  • Others
  • Indian
  • Sauteeing
  • Basic recipe
  • Healthy

Ingredients Serving: 4

  1. 4 cups ladies finger (bhindi) , Chopped into pieces
  2. 1 tsp cumin seeds (jeera)
  3. 1 tsp mustard seeds ( rai / sarson)
  4. 1 tbsp urad dal (split black lentils)
  5. 2 whole dry kashmiri red chillies , broken
  6. 1/2 cup chopped onions
  7. 1cup chopped tomatoes
  8. 1/4 tsp chilli powder
  9. 1/2 tsp turmeric powder (haldi)
  10. 1/4 cup low fat curds (dahi)
  11. 1 tbsp oil
  12. 1/4 tsp salt
  13. To Be Ground Into A Paste
  14. 1 tbsp freshly grated coconut
  15. 1 tbsp broken cashewnuts (kaju)
  16. 3 tbsp beaten rice (poha) , roasted


  1. Heat 2 teaspoons oil in a non-stick pan and sauté the bhindi in oil until they are done. Remove and drain on absorbent paper.
  2. Heat the remaining oil in the same pan, add the cumin seeds, mustard seeds and urad dal.
  3. When they crackle, add the red chillies and fry again for a while.
  4. Add the onions and sauté until they are golden brown. You may sprinkle a little water to avoid them from burning.
  5. Add the tomatoes, chilli powder, turmeric powder and the ground paste and simmer for a while.
  6. Meanwhile, add 1¼ cups of water to the curds, and whisk well. Add this to the subzi and bring to a boil.
  7. Add the sautéed bhindi and salt and simmer for 5 more minutes. Serve hot.

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