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Bhindi Masala Appetizers

Bhindi Masala Appetizers

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Toast the cumin seeds over high heat — with no oil — in a pan for about 1-2 minutes and then grind them up with a mortar and pestle. Throw them into a pan with the onion, garam masala, a dash of salt, cayenne, and cardamom seeds. Let the onions cook down over medium heat until soft, for 5-10 minutes. Add the tomatoes, bring to a simmer, and then reduce the heat.

As the sauce is cooking, set the oven to broil. Cut the tops and bottoms off the okra and slice them into 1- to 2-inch pieces. Place them in the oven on a baking sheet with a little bit of olive oil and a dash of salt. Put the okra in the oven until they are slightly browned and no longer taste slimy, for about 10 minutes — make sure to turn them every few minutes and while turning them, check to see if they are done (okra pieces can cook faster or slower depending on the size you've cut them into).

Once the okra is cooked, remove from the oven. Rub some oil on the naan and place in the oven until toasted, about 5 minutes. Once the sauce has been cooking for at least 20 minutes, add the okra to the pan and bring it back up to a simmer. Carefully remove the whole cardamom seeds from the sauce. Remove the naan from the oven and spoon the okra onto the triangles. Serve immediately.

Authentic Bhindi Masala | Dry Bhindi Masala Recipe | Indian Okra Curry Recipe

I have heard so many people say “I love Bhindi”. I have also heard an equal number of people say that they hate Bhindi! Whether they decide to love it or hate it is their choice, but no one can deny that Bhindi is an easy to adapt and versatile ingredient, which is why there are so many variations of Bhindi recipes.

There are various methods in which Bhindi is prepared in India. Andhra Pradesh has its own version called Bendakaya Fry, where Bendakaya refers to Bhindi. Kerala’s version of Bhindi is known as Vendakkai Thoran and contains grated coconut. Vendakkai Kichadi which is also from Kerala is another delightful version of Bhindi cooked in coconut gravy. The Gujarati Bhindi is called Bhinda Nu Shak. Bhindi Sambhariya is also another version from Gujarat which is a lot like Bharwa Bhindi i.e. bhindi stuffed with spices. Preparing this requires a bit of hard work, but it is worth the trouble. Maharashtra’s version is called Bharli Bhindi, which translates to stuffed Bhindi and contains a unique paste with all the spices along with coconut. There are many other forms of Bhindi and the list is endless. However, this post is about a popular North Indian version of this dish, the Bhindi Masala (okra curry).

Bhindi Masala can be prepared dry, semi-dry or with gravy. All the versions are equally delectable, and can be served with roti, paratha or even rice. It might not be the most ordered dish on a restaurant menu, nevertheless, most restaurants are pretty creative with various types of gravies they use. I have even tried one with a gram flour (besan) gravy minus the tomatoes and I thoroughly enjoyed it!

Did you know?

Did you know that Okras come from a yellow hibiscus-like flowering plant? As the image depicts this flower has light colored petals with a bright red center. This plant is called Abelmoschus Esculentus. Moreover, there is also a red version of the Bhindi or Okra, which tastes just like the green version. The red Bhindi transforms into green once cooked.

As many of you may know, just like its numerous versions, Bhindi also has numerous names. In the west it is referred to as Okra. In South Asia it is called Bhindi or Ladies’ Finger. The Sanskrit name for Bhindi is Asra-pattraka

It is believed that Okra was first found in Africa and was later discovered in India as well. Today, India is one of the leading producers of Bhindi. It produces over 72% of the world’s total production.

The origins of Bhindi Masala are unknown, but some say that it may have been adapted from a Middle Eastern Okra recipe.

Bhindi can be grown at home in small plant pots, ideally in the summers. Like most vegetables it requires about 6-8 hours of sunlight every day.

Health Profile

Bhindi may be a boring vegetable for some, but its health benefits are plenty. There are about 33 calories in 100 grams of Bhindi. It is rich in vitamin C, K and B6. Moreover, it is a good source of fiber, which helps maintain a healthy digestive system and helps with maintaining cholesterol and blood sugar levels. As a fiber-rich food it also helps reduce and maintain weight, as it is low in calorie and yet extremely filling.

Bhindi is an excellent source of magnesium which is extremely important for our body for several reasons. Research suggests that magnesium helps with exercise by improving energy levels, which further helps with achieving workout targets. Magnesium also helps lessen the risk of depression. Experts believe that low magnesium levels may lead to mental illnesses. Also magnesium helps manage sugar levels. Diabetics have various food restrictions, but Bhindi is a great choice due to its added health benefits and good taste. Last but not the least Magnesium can help to reduce blood pressure. Additionally it is a good source of protein and also consists of antioxidants which helps protect from inflammation.

Shopping, Prepping & Cooking

To check if Bhindi is the right quality you can break the bottom end of it. If you are able to break it easily that means it is tender and fresh. If it does not break easily, then it means that it is not fresh and will also take longer to cook.

The sticky texture of washed bhindi makes it messy and hard to handle. There are two ways to avoid the muggy texture of Bhindi. You can wash it and then let it sit for about an hour for it dry up. Alternatively, you may even wipe it once washed. This makes it easier to handle Bhindi while chopping and it is less messy.

For this recipe, onions have been chopped into chunky cubes, to match the size of the Bhindi. Also, most people add the onions with all the other spices, however, I choose to add these in the end while adding the Bhindi (okras). This is to prevent the onions from being overcooked and soggy. I prefer the onions to remain slightly underdone.

Bhindi Masala Recipe

This recipe of Bhindi Masala is a staple in my family. It is a simple yet flavorful dish and can be prepared using ingredients that are easily available. Keeping Bhindi as the main ingredient the additional vegetables is what makes the flavors of this dish diverse. Also as mentioned before Bhindi Masala can be prepared dry, semi-dry or with gravy. This is the semi-dry version.

Step 1. Heat 4 tbsp. oil in a wok.

Heat Oil.

Step 2. Add garlic and cook well till it turns golden.

Add Garlic.

Step3. Add a pinch of asafetida (hing), 4-5 green chilies and 1/2 inch ginger (finely chopped). Mix well.

Add Asafetida, Green Chilies & Ginger.

Step 4. Add 3 tsps. coriander cumin (dhaniya jeera) powder and 1/4 tsp. red chili powder.

Add Coriander Cumin & Red Chili Powder.

Step 5. Add 1/4 tsp. turmeric (haldi) and mix well. Cook the spices (masalas) for 1-2 minutes.

Add Turmeric Powder.

Step 6. Now, add 2 medium-sized tomatoes (chopped into cubes), and mix well with the spices.

Add Tomatoes.

Step 8. Add 1/4 cup water and 1/2 tsp. salt.

Add Water & Salt.

Step 9. Mix all ingredients and cover to cook tomatoes for 5 mins.

Cook Tomatoes.

Step 10. Once tomatoes are cooked and slightly mushy add 2 medium-sized onions (chopped into cubes) and mix well. (I am adding onions after the tomatoes are cooked since I don’t want the onions to overcook. If you wish to add these in the beginning right after the garlic is cooked, you may do so. )

Add Onions.

Step 11. Add Bhindi/Okra and mix well.

Add Bhindi (Okras).

Step 12. Cover to cook for 10 minutes (check it a few times while it cooks).

Cook Bhindi.

Step 13. Bhindi Masala is now ready. Garnish with coriander leaves and serve hot with rice, roti or parathas.

Home-Made Bhindi Masala (Okra Curry).

Bhindi masala

Bhindi masala is a popular recipe made with bhindi, tomatoes, onion and some spices and herbs. Below you can read the step by step method with photos and video to make bhindi masala at home.

Bhindi also known as okra or lady finger is considered as a healthy vegetable and a rich source of vitamins. It is one of the low calorie vegetable that one should include in their diets regularly.

You can many popular dishes with bhindi like bhindi bhurji, bhindi do pyaza, Kurkure bhindi and bharwa bhindi.

My personal favourite is bhindi bhurji and my wife love bharwa bhindi. The dishes made from bhindi are best to served with homemade roti or chapati. Bhindi masala is very popular in restaurant and dhaba. This bhindi masala recipe is a restaurant style recipe, you can make it as dhaba style as well by adding some whisked curd in the masala gravy.

Steps to make the recipe

Cutting and frying the bhindi

Wash and clean the bhindi nicely and pat them dry completely by using kitchen towel or paper. These will help to keep the bhindi less slimy. Apart from this we will use few more steps to keep them less slimy.

1. Chop off the head and tail part from all bhindi and cut each of them into two or three parts. Apply some salt and turmeric powder nicely and keep for 10 minutes.

2. After that heat 1 teaspoon oil in a pan over medium heat flame and shallow fry them till 80% done from all sides. Remove them in a bowl and keep aside to use in masala gravy later. If you are preparing for bulk or large quantities then you can deep fry them as well. Generally in restaurant and dhaba, bhindi is deep fried for the recipe.

Making tomato onion puree

Roughly sliced the tomato and half of a medium size onion. Using a mixer grinder (blender) make a fine puree. I would love to saute the tomato and onion for few minutes and then make the puree. This will enhance the taste of the masala gravy more. In restaurants they make separate tomato gravy, chopped onion gravy and fried onion paste gravy. So their dishes taste better.

Now heat 2 teaspoon oil in the same pan over medium heat flame and fry cumin seeds till sizzles. Add chopped onions and fry till light brown. Then add ginger garlic paste and fry till their raw smell goes off.

Add red chilli powder, turmeric powder and coriander powder and stir for few seconds. Pour some water and cook the masala for one minute.

Now pour the prepared tomato onion puree into the pan and stir to mix nicely with the masala. Cook for 4 to 5 minutes or till oil start to separate over medium flame. If you are using raw tomato onion puree then cook for some more time.

After that add the fried bhindi into the above masala and mix nicely so that all the okra get well coated with the masala. Add salt as per your taste and cook them for 2 minutes under slow flame.

Add some garam masala into bhindi masala for a nice aromatic flavours. Sprinkle some chopped coriander leaves and remove them in a serving bowl.

Serve the bhindi masala hot along with roti, naan and steam rice.

The above step where we pour the tomato puree is very important as you can modify this recipe into some other recipes from this step.

You can make bhindi masala gravy dhaba style by adding half cup whisked curd(yoghurt) into the masala under slow flame heat. Cook them for 2 to 3 minutes further or till the curd get well incorporated with the masala. Then add the fried bhindi into the curd based masala gravy and cook for 2 minutes. Add salt and garam masala. Sprinkle fresh chopped coriander leaves and remove the bhindi masala gravy dhaba style. You can adjust the thickness of the gravy by adding water. In dhaba style the bhindi are kept little bit long in the gravy by cutting them into one by two pieces.

Bhindi masala dry recipe can also be made from the above step after pouring the tomato puree. After cooking the tomato puree add the fried bhindi and stir to mix nicely. Add salt and garam masala and cook till the masala get well coated with the bhindi and become dry under slow flame. Sprinkle coriander leaves and remove to serve.

This is another popular version of bhindi masala where bhindi are stuffed with some spiced fillings. You can use coconut, peanut, green chili, ginger and coriander leaves to make the fillings. Just grind them in a mixer and add some salt, chilli powder and little oil and stuff them.

My wife only use red chilli powder, cumin powder, garam masala and salt with little oil to make the fillings.

Cut each bhindi length wise to make a opening and then with the help of a small knife stuff the fillings inside them. And shallow fry them till crisp.

Bhindi masala recipe video

133 thoughts on &ldquo Bhindi Masala – Spicy Okra &rdquo

Just a note of appreciation for this recipe (and your web site!)

I grew up in the Southern US eating okra fried, or stewed with tomatoes, or in vegetable soup, but this is now our favorite way to eat okra at our house. The recipe + video presentation is so helpful, and your instructions are very easy to follow.

Barry, Thank you, I appreciate and you made my day

i am using frozen okra and I covered it and now its so slimy. how do I fix it

Dhara, if you use frozen okra, do not defrost and cook open also salt should be added later to avoid the slimy

what is the best way to fix bindi, without it being so slimy. It turns my husband off.
By the way, I think your recipes are wonderful, I have fixed so many with wonderful results.

Diana, add salt and mango powder after bhindi is almost cook

Bhindi becomes sticky if it comes in contact with water. So do not add water to it while cooking, cook on low heat, and if you want to cover it while cooking, do so after it has released some of moisture.

How to keep green colour of cooked green vegetables?

P K Gupta, the only way I know you have to reduce cooking time in order to keep the colour. Whether in water, steamed or stir-fried, cooking green vegetables for 5-7 minutes

I add a pinch(about 1/8 tsp) of soda bicarbonate to the water in which the veggies (particularly beans) are to be voiled

i can not find fresh or frozen okras. Just canned okras. Can i use this canned okras too? And how should i use it for recipes?

I love your recipes. For this Bhindi masala, Can i add Potato? If i can add, when should i add? i mean before bhindi or after bhindi. Please suggest.

Nagalatha, add the same time but do cut them in small pieces.

Dear manjula aunty,
I love your recipes.
Cabbage was really good.
I trued bhindi today -but my masala and bhindi are not sticking together (
Overall taste is good-thanks to ur masala/ingredients- but it is not the same- as its not mingling together
Any suggestions? Comments?

Manjula, you are the best…… Have followed some of your recipies and were a great success with my family….. we all love indian food.The spicy okra is great and tried dhal as well.

I follow your blog quite regularly & have tried out many recipes about Spices in India are rally so good.

i like variety of recipes.yr recipe is to good.

I forgot I also tried Bhindi Ki Subji. It was the best.

How I can I post pictures of my dishes using your recipes? I post your recipes on my Facebook page all the time. I have received great positive comments.

Manjula, I have been trying your various vegetarian recipes and they all turned out excellent. Your recipes are so simple and yet authentic. I have tried “Aloo Gobi, Aloo Baingan and Aloo Muttar.

I didn’t find chicken curry or chicken saag recipes on your website. Do you non-veg recipes at all? Love your videos and recipes.

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Malai Bhindi Masala Recipe – भिंडी मसाला बनाने का नया तरीका | Masala Bhindi | Okra Recipe

Bhindi Masala always brings to mind a yummy dish, literally floating in oil! I am sure many of you must have refrained from indulging in this subzi because of its obviously high oil-content. I must admit, I am going to write yet another chapter and share with you yet another oily but Yummy and Creamy Bhindi curry.

It was yet another Saturday, Me and my wife was bored of eating same Bhindi Masala recipes or Fried Bhindis week on week. We asked ourselves why cant we invent something new today? Immediately I rang up a call to my Mom asking if she is having any new kind of Bhindi recipe. To my surprise she came up with a new way of cooking Bhindi in Masala recipe. I was not looking for something like this, but my Mom’s idea forced me to think about how to cook Bhindi Masala in Yellow gravy.

I remember visiting one Desi Dhaba on our tour to Shirdi. The menu aspired to look like a true Punjabi dhaba menu and then things go rapidly downhill. The Bhindi jaipuri masala, the desi dal fry, paneer methi are all drowned in so much oil, garam masala and chillies that you half expect to see the cook come running out. Though I was not much satisfied with the dish Bhindi Jaipuri Masala but he was my second inspiration to think something new.

Finally, me and my wife took a pen and papre and mixed up all our experiences together and came up with this new style of cooking Bhindi. We call this dish Malai Bhindi Masala recipe as the dish is full of Oil and Cream. I bet you have never ate anything like this especially cooked with Okra (Bhindi).

Tips to Make Baked Kurkuri Bhindi

Since I bake this in the oven, there are few things which I follow to make sure they turn out crispy every time.

Choose long slender okra: for the kurkuri bhindi, the long and slender okras work best. So be sure to pick those.

Pat dry each okra with paper towel: it’s important to wash the okra and then pat dry each using a paper towel. If you can plan in advance, you can also wash the okra, line them on paper towel and let them air dry overnight.

Cut each okra into thin pieces: I usually cut each long okra into 4 thin slices. If the slices are too thick, it won’t crisp up that well.

Place thinly sliced okra onto a baking sheet lined with aluminium foil and make sure that you spray the foil well with a oil spray before lining the okra.

If you don’t have a oil spray, just use regular oil but make sure there’s a coating of oil before you place the bhindi on the foil.

The layer of oil on the bottom helps the okra to crisp up as it bakes in the oven.

Line all okra slices in a single layer on baking pan with space between each okra slice: this is important, don’t overcrowd the pan. You must line all the slices in a single layer with some space between each slice.

Add salt later: I usually mix the bhindi with all the spices except the salt and bake it. Once it’s baked and crisp, I then add the salt.

For this kurkuri bhindi recipe, I have not used a lot of spices- just garam masala, ajwain, turmeric, chaat masala and red chili powder.

And besan and rice flour to bind it all together. I also added some mustard oil to the masala because we were baking this.

If you are going to deep fry this, you can just skip the oil in the marination.

You can very well use the same recipe for deep frying. Just deep fry on high heat until crisp.

  1. Place onions and sliced okra in a bowl
  2. Add all spices and oil
  3. Place onions and sliced okra in a pan that fits inside of your air fryer.
  4. Air fry the okra and onions at 375F for 20 minutes.
  5. Add in tomatoes and cook until wilted

Part of the way through cooking you will notice that the okra may start to look slimy. Don't panic. Just keep cooking. It will crisp up. It's ok for you to pile the okra up in the air fryer to cook it because it will shrink as it cooks. Stir a few times while cooking so the okra is evenly cooked.

Bhindi Masala Gravy

The restaurant-style Bhindi Masala Recipe is a delicious gravy cooked in a flavorful onion tomato gravy. This is one of the recipes which can be served on a special occasion or when you are craving something different and delicious.

If you are an okra/bhindi/ladyfinger fan then you are gonna love this bhindi masala curry/gravy. This recipe requires basic ingredients easily available at home and make this delicious masala bhindi curry. It has a thick gravy texture and requires shallow frying bhindi followed by mixing with onion-tomato-curd gravy and common curry spices. I have added potato in this recipe but it’s totally optional you may skip it.

Usually, I make a Aloo Bhindi Dry Veg, Bhindi fry, Kurkuri bhindi or Stuffed bhindi to be served along with dal-rice. We have had bhindi masala with gravy a couple of times in restaurants and we always loved it. This recipe requires little more than the regular oil for making curry that’s the reason I make it once in a while.

While writing this post, I still remember the flavors and taste of this bhindi curry. It was damn good. This bhindi gravy goes well with soft phulkas, chapatis, or parathas. This spiced okra curry also goes well with steamed rice.

Do try other recipes :

Level : Intermediate(Medium) ∏ Measurement : 1 Cup ≡ 250 ml ≡ 250gm

Bhindi Masala Recipe | Lazzat | Samina Jalil | Desi Food

Check out the Bhindi Masala Recipe in Urdu. Learn how to make best Bhindi Masala Recipe , cooking at its finest by chef Samina Jalil at Masala TV show Lazzat. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Bhindi Masala Recipe , ingredients and complete Method.

This Bhindi Masala will give you the best taste of okra you have ever tried.

Watch this Masala TV video to learn how to make Bhindi Masala, Chicken Galawati Kabab and Egg Qorma Biryani Fried Rice Recipe. This show of Lazzat with Chef Samina Jalil aired on 9 June 2020.


  • Okra 250 grams
  • Chopped onion 2
  • Chopped tomatoes 2
  • Salt as required
  • Turmeric ¼ tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • White cumin powder ¼ tsp
  • Oil ½ cup
  • Green coriander for garnishing
  • Green chili for garnishing

Cut the okra thickly .then heat oil and fry onion golden brown .after this add tomatoes ,salt ,coriander ,cumin ,red chili powder and turmeric add then masala roast well .now separately fry okra and remove then add masala and covered it for 5 minutes and leave on dum .finally add green coriander and green chili and serve .


  • Chicken mince 400 grams
  • Meat tenderizer powder 1 tbsp
  • Ginger garlic paste 1 tsp
  • Roasted gram flour 2 tbsp
  • All spice powder ¾ tsp
  • Cumin powder 1 tsp
  • White pepper 1 tsp
  • Fried grinded onion 1tbsp
  • Dry rose leaves 1-1/2 tbsp
  • Oil for frying
  • Salt as required

Except Oil and roasted grams flour in mince all ingredients mix and grind it. then mix gram flour mix and leave for 2 hours. then make kabab and shallow fry in oil then serve.

Ingredients for Qorma :

  • Boiled eggs 6
  • Chopped onion 1 large
  • Ginger garlic paste 1 tbsp
  • Mix all spices 1 tbsp
  • Yogurt ½ cup
  • Qorma masala 2 tbsp
  • Red chili powder 2 tbsp
  • Salt 1 tsp
  • Nutmeg mace powder ½ tsp
  • Clarified butter ½ cup
  • Turmeric ½ tsp

For rice ingredients:

For layering ingredients:

  • Green coriander, mint ¾ cup
  • Green chili 6-8
  • Fried chili 6-8
  • Fried onions ½ cup
  • Oil 4 tbsp
  • Yellow food color 2 pinch
  • Milk 4 tbsp

Hard boiled the egg and add 2 tbsp of clarified butter and fry .then in clarified butter fry onion then add mix all spices ,ginger garlic paste ,salt ,red chili powder ,turmeric ,qorma masala ,nutmeg mace powder and yogurt mix and leave on dum .after this add boiled egg .now in rice add salt ,small cardamom and bay leaves .then boil and strain it .then in a woke add half cup of water and 2 tbsp of oil then pour half rice .then add egg qorma then all layering ingredients add and remaining rice .finally add milk and yellow food color add and leave on dum and serve .


1- Wash and pat dry each bhindi with a paper towel and then chop it into rounds (remove the head and little bit from the tail before chopping).

Set aside. Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. Let is cook on medium heat for 10 mins, then lower the heat to low and cook 5 more minutes. Stir often.

The bhindi is mostly cooked by now (after 15 mins) and there should be very little sliminess left. Remove pan from heat.

2- To another pan (or use the same pan after transferring bhindi to a bowl), now add the remaining 1.5 tablespoons oil on medium heat. Once the oil is hot, add cumin seeds and let them sizzle for few seconds.

3- Add chopped onion and saute for 2 to 3 minutes until soft. Then add the ginger and green chili and cook for 1 more minute.

4- Add chopped tomatoes and cook for around 4 minutes until soft and mushy.

5- Then add the spices – coriander powder, turmeric, amchur, red chili powder and salt. Mix the spices well with the masala.

6- I added a tablespoon of water at this point so that the spices do not burn. Stir well.

7- Add the cooked bhindi to the pan and mix well.

8- Set heat to low-medium and cook for 5 minutes without covering the pan.

Sprinkle with garam masala. Garnish with ginger juliennes if needed. Serve bhindi masala with rotis/paratha/rice.



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