Recipe: Bhindi Masala
Bhindi Masala is a classic North Indian Style okra or ladyfinger curry. The okra or bhindi is semi dry and prepared using onion, tomatoes and spices. This flavourful, easy to make and healthy sabji or curry is quite popular on the menus of many Indian restaurants.
Memories
When I was staying in Mombasa, Esther our mboga lady (vegetable lady) would come to my doorstep everyday with a selection of vegetables and fruits in season. However, her basket was always full of okra, bottle gourd, potatoes, peas, ridge gourd, carrots, capsicum and eggplants. If I didn’t go to the market then those are the vegetables I would have to buy. Sometimes I would tell Esther ” Esther not bhinda or doodhi again!” And her reply “That is all I get in the market”. Which was in reality not the truth. However, she would buy what is popular and not the more expensive vegetables like ivy gourd, papdi beans, valor, etc.
Now that I don’t get okra, bottle gourd, ridge gourd in Magog, I miss them so much. During my recent trip to India, as soon as I got to Bangalore and opened up my kitchen, bhindi, doodhi, turia were bought often to make into sabjis. That is when I got the opportunity to redo Bhindi Masala with better photos and write up. I can eat okra everyday, that is how much I miss it. I bought the frozen okra from the local supermarket and was disappointed as they were too woody and took a long time to cook.
Sharing Bhindi Masala Recipe With Foodies_Redoing Old Posts
I have a part of this group for quite a long time. It amazes me how I still have so many recipes that need to be redone. If it were not for this group, I may not have redone so many posts. Thanks Renu for starting this group and managing it for so long.
This recipe was first published on 30/01/2014. Redone the post with fresh photos and better write up on 25/04/2025
More Recipes With Okra| Bhindi | Ladyfingers
Ingredients Required For Bhindi Masala
Okra
Also known as bhindi, bhinda, ladyfingers. I usually wash them the previous night and leave them on a kitchen towel or cloth to dry. Wet okra makes the curry or sabji slimy. If you are in a hurry you can wipe the washed bhindi with a kitchen towel. Trim the ends. Check for any worms. Cut the ladyfinger into approximately into 1 inch pieces.
Onion
Preferably red one. However, can use yellow or white one. Peel and finely chop the onion. We need about 1 cup of finely chopped onion.
Tomato
Make sure the tomato or tomatoes are ripe. Wash and dice them finely. We need about 1 cup of finely chopped tomatoes. If you don’t have fresh tomatoes then used canned ones. If you are using the pureed tomatoes then you will need about ½ cup of it.
Fresh Fenugreek
I had some fresh fenugreek, methi so added that. Wash and chop the methi. If you don’t have any, add kasuri methi which is dried fenugreek leaves. Add about 1 tsp of it.
Fresh Coriander
Washed and finely chopped to add to the sabji and for garnishing.
Oil
Need a little extra oil for this sabji or curry. I have used sunflower oil. You can use any oil of your choice.
Fresh Garlic
Peeled and minced. Need about 1 tbsp. Garlic pairs very well with okra.
Ginger
Peel and grate or mince, about 1 tsp.
Green Chillis
Add according to your taste. Can mince them or slice them finely.
Mustard Seeds
Rai, sarson ke dane. Need a little for flavour.
Cumin Seeds
Jeera, jiru. Need some for flavour.
Ajwain
Known as ajmo, carom seeds. Goes well with okra.
Asafoetida
Also known as hing. Adds a unique flavour. If you want to prepare a gluten free bhindi masala then omit asafoetida as it contains wheat flour.
Garam Masala
I use homemade garam masala. Can use ready made one or make it at home by following my recipe.
Turmeric Powder
Haldi, hardar. Add it for colour and is an antioxidant.
Red Chilli Powder
Add according to your taste.
Salt
Add according to your taste.
Water
Need normal tap water to add to the tomatoes so that they cook well and can be mashed lightly.
Watch How To Make Bhindi Masala
BHINDI MASALA
Ingredients
- 250 g ladyfingers bhindi
- 1 cup onion finely chopped
- 1 cup tomato finely chopped
- ¼ cup fresh coriander chopped
- 2 cups fresh fenugreek chopped
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 4 tbsp oil
- ¼ tsp asafoetida
- 1 tsp green chilli paste
- 1 tsp garam masala
- ¾ tsp turmeric powder
- ½ -1 tsp red chilli powder
- 1 tsp salt
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp ajwain seeds
- ½ cup water
Instructions
- Wash the ladyfingers and arrange on a kitchen towel to dry. I prefer to leave them on the towel overnight.
- If in a hurry, wipe the washed bhindi with a dry kitchen towel.
- Cut the ends off and cut the ladyfingers into inch long pieces.
- Heat 3 tbsp oil in a wide pan over medium heat.
- Add the cut bhindi and ¼ tsp turmeric powder.
- Stir fry in the oil, stirring frequently for 5-7 minutes or till the bhindi is partially cooked. It will begin to turn light brownish in colour.
- Remove the ladyfingers into a plate or wide bowl.
- Heat the remaining oil in the pan.
- Add mustard, cumin and ajwain seeds.
- Add the chopped onions and asafoetida. Cook till the onions become soft and light pink in colour.
- Add garlic, ginger and chilli paste and saute.
- Add remaining turmeric powder, red chilli powder and garam masala. Mix well.
- Add the chopped tomatoes and fresh methi. Mix well.
- Add salt and water. Cover the pan. Let the mixture cook till the tomatoes become mushy.
- Add the stir fried bhindi.
- Mix well and cover the pan. Allow the bhindi masala to cook for 5 minutes over medium to low heat. If required add little water.
- Garnish with fresh chopped coriander and serve with hot rotis.
Notes
- Wash the ladyfingers the previous day and leave it at room temperature.
- Add salt when the ladyfingers are cooked otherwise you will land up with sticky bhindi masala.
- Adjust the spices according to your taste.
- Do not overcook the ladyfingers.
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