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Photo of Bhindi masala by Manisha Babbar at BetterButter

Bhindi masala

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

This bhindi masala is delicious and semi dry curry.

Recipe Tags

  • Veg
  • Medium
  • Punjabi

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. 1 cup 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 1/4 tsp salt
  12. To Be Ground Into A Paste
  13. 1 tbsp freshly grated coconut
  14. 1 tbsp broken cashewnuts (kaju)
  15. 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.

Reviews (1)  

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Hema Mallik
Hema Mallik   Apr-10-2018

I really want to try this.

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