Bhindi Masala recipe भिंडी मसाला
Okra stir-fried until it is no longer sticky, then tossed with onion, tomato and spices. The trick is to dry the bhindi completely before cutting it.
- Serves 3–4 servings
- Prep 15 min
- Cook 20 min
- Course Main course
Vegetables for Bhindi Masala
Lady Finger Bhindi
500 g₹25
Onion Pyaz
500 g₹20
Tomato Tamatar
500 g₹15.75
Green Chilli Hari Mirch
250 g₹15
Today's total ₹75.75
Quantities are for 3–4 servings and follow each vegetable's pack size. You can change any quantity in the cart before checkout; out-of-stock items are skipped.
You will also need
- Oil – 3 tbsp
- Cumin seeds (jeera) – 1 tsp
- Turmeric (haldi) – ½ tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Amchur – ½ tsp
- Salt to taste
How to make Bhindi Masala
- Wash the bhindi and dry it completely with a cloth before cutting — wet bhindi turns slimy. Trim the ends and cut into 1–2 cm pieces. Slice the onion and chop the tomato and green chilli.
- Heat 2 tbsp of the oil and fry the bhindi uncovered on medium heat, stirring now and then, for 8–10 minutes until it is no longer sticky. Take it out.
- Add the rest of the oil, the cumin and the onion and cook until golden. Add the tomato, green chilli, spices and salt and cook until soft.
- Return the bhindi, mix gently and cook for 3–4 minutes. Sprinkle the amchur before serving.