Monday, October 17, 2011

Bhindi (Okra) Masala

Here is another recipe from my mother-in-law’s collection. We had it for lunch the flavours are fresh on my palate as I am writing this post.
Bhindi (diced) – 1 ½ cups
Onion (diced ) – ¾ cup
Tomato (diced) – ½ cup
Ginger-garlic paste – 1 tsp
Turmeric powder – 1 tsp
Chilli powder to taste
Dhania (coriander) powder – 1 tsp
Amchur powder – ½ tsp (I used chat masala instead)
Cumin powder – 1 tsp
Cumin seeds – 1 tsps
Oil – 1-1 ½ tbsps
Heat 1 tbsp oil in a pan and add the bhindi pieces. Sauté until well cooked. As the bhindi is frying, grind the diced onions (I added the ginger and garlic to this) into a paste and keep ready. Grind tomatoes into a puree and keep ready.  Once the bhindi is done, remove into a bowl and keep aside. To the same pan, add the remaining oil and add the cumin seeds. As they splutter, add the onion paste and sauté for a minute. If using a separate ginger-garlic paste, add now.  Add the tomato puree and mix.
Once the raw smell is gone, add the turmeric, chilli, dhania, cumin and salt and simmer for about 4-5 minutes. Add amchur/chat masala and mix well. Now add the fried bhindi and mix to incorporate the masala well.
I had it with rice and felt that it would make a better combination with rotis, but that’s just my opinion. Bon Appétit.  

Note – 1) When washing bhindi, make sure you wash it before cutting, else it will become sticky.


  1. looks yummy..We cook this,but we dont use tomato.We fry it with onion most of the time.I want to try this way....seems tasty.thanks for sharing