Bhindi Masala


  • Okra (Bhindi), cut into 1inch pieces – 500gm
  • Onion, chopped – 1nos
  • Garlic, chopped – 3~4nos
  • Tomato, chopped – 2nos
  • Green Chili, slit – 3nos (adjust to your spice level)
  • Red Chili powder – 1tsp
  • Garam Masala – 1tsp
  • Turmeric powder – 1tsp
  • Coriander powder – 1tsp
  • Aam choor – 1tsp
  • Sour Curd – ¼cup
  • Salt – 1tsp
  • Fresh Curry leaves – 1bunch
  • Oil – 4tbsp


  • Heat 2tbsp of oil in a pan
  • Sauté garlic, then onion until they are translucent
  • Add tomato, sauté until mushy, allow it to cool
  • Blend with a hand blender into relatively fine paste
  • Add red chili powder, garam masala, turmeric powder, coriander powder, aam choor, tamarind extract, mix well
  • Allow it to cook
  • Meanwhile, heat rest of oil in a pan
  • Add green chili, fry them until color changes
  • Add curry leaves, fry a little
  • Add okra and stir fry them [important:do no close the pan]
  • Once color changes add them on to the onion tomato masala, mix well
  • Add sour curd, mix well
  • Bring the mixture into a boil, by now the bhindi masala should be relatively thick
  • Serve hot along with chapathi


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