May 10, 2013

Bhindi Masala / Spicy Okra

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This recipe is from my mom,who used to serve it with hot fluffy phulka rotis when I would be back from school with a hungry tummy. The aroma of Phulka rotis and this Masala Bhindi would fill the entire home and that would increase my hunger manifold . Quick and simple to make,it tastes really awesome with the various flavors from the spices infused into the Bhindi /Okra when cooked on slow flame.

Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 3-4
Bhindi Masala / Spicy Okra


250-300 gms Fresh Bhindi / Okra
2 medium sized tomatoes - chopped 
1 medium sized onion - chopped
1 tsp cumin /jeera
1/4 tsp fennel / saunf
small stick cinnamon /dalchini
2-3 cloves / lavang
1 tsp garam masala powder
1/2 tsp chilli powder
1/2 tsp dhania powder
1/4 tsp turmeric
2 tbsp oil


  • Wash and wipe dry the bhindi and cut into 1/4 inch long pieces by chopping of the head and tail portion.
  • In a skillet / kadai,heat about 2 tbsp oil,crackle the jeera seeds,followed by fennel/saunf,dalchini and cloves.
  • Slowly add in the bhindi pieces ,salt,turmeric powder and saute well.
  • Cook uncovered until the bhindi gets half done and begins to turn lightly brown.
  • Now,add the onions and saute until light pink.
  • Add the tomatoes,garam masala,chilli powder and dhania powder and saute well.
  • Cook on slow flame and stir occasionally till the tomato gets mushy and the flavors are infused completely.
  • You may adjust the salt and spice level according to your taste.
  • At NO stage should you add extra water,else the bhindi will become too mushy and gooey because of the slimy nature of the vegetable.
  • Lastly,add chopped corriander and serve hot with any indian bread of your choice.

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