Masala Bhindi

As a kid, Bhindi (ladies fingers; okra) was my favourite. While now my palette has increased beyond potato and okra; whenever I go home I can be sure that one of the dishes on the menu would be bhindi, just for me :). Here’s a simple and quick recipe:

Preparation time: 10 mins | Cooking time: 20 mins | Serves 2


250 gms bhindi

1 onion cut in large chunks

2-3 green chillies split lengthwise

¼ tsp turmeric powder

½ tsp red chilli powder

1 tsp coriander powder

½ tsp cumin powder

1 tsp amchoor powder

½ tsp kalongi seeds

½ tsp chaat masala

A pinch of hing

Juice of 1 lemon

Salt to taste

Oil for cooking


  • Wash bhindi under running water. Pat them dry with a kitchen towel. Cut off the head and tail and slice into half lengthways.
    • Note: If you leave them wet, the dish will become very sticky and slimy and not cook properly.
  • Heat oil in a flat non-stick pan
  • Add hing and kalongi seeds
  • When the kalongi seeds start crackling, add the green chillies, bhindi and onion
  • Sauté for 5 minutes
  • Add all the spices and mix well to coat all the vegetables in the spice
  • Cook open on very low flame for 7-10 minutes until the bhindi is soft and doesn’t stick to each other, keep stirring in between lightly
  • Remove from heat, sprinkle a little chaat masala and serve with hot rotis.

Health Benefits: Okra is high in both soluble and insoluble fibres that help to reduce cholesterol, prevent diabetes and constipation. Okra is also a rich source of many nutrients such as vitamins A, B6, C, iron and calcium.

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