This recipe for Masala Bhindi is a flavorful and delicious Indian dish that's perfect for lunch or dinner. It combines the goodness of ladyfinger (okra) with a rich, aromatic spice blend. The process is simple, and the result is a mouthwatering dish that pairs wonderfully with roti or rice. You can watch its detailed recipe on my YouTube channel, Tripti Home Kitchen. The link is in my bio!
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Ingredients
For the paste
onion Onion1
Ginger1in
green chillies Green Chillies2
Garlic6clove
Cumin seeds1tsp
Coriander seeds1tbsp
Fennel seeds1tsp
Turmeric powder1/2tsp
For the dish
- onion Onion (cut into petals)1
Bhindi (Ladyfinger)250g
tomatoes Tomatoes (1 sliced, 1 purée)2
Oil (for frying onion & ladyfinger)2tbsp- Oil2tbsp
- Cumin seeds1tsp
- dry red chillies Dry Red Chillies2
Garam Masala1tsp
Kasuri Methi1tsp
Salt to tastedash
Water as requiredcup
Nutrition (per serving)
Calories
112.5kcal (5.63%)
Protein
2.1g (4.26%)
Carbs
7.5g (2.73%)
Sugars
1.5g (3%)
Healthy Fat
7.6g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
How to make Masala Bhindi
Prepare the paste
- Step 1
Take one onion, ginger, green chilies, garlic, turmeric powder, fennel seeds, and coriander seeds. Grind them into a smooth paste using a mixer jar.
Cook the dish
- Step 1
Heat 2 tbsp of oil in a pan and fry the onion petals with a little turmeric powder until lightly golden.
- Step 2
Remove the fried onion petals and add 2 tbsp of oil to the pan. Once the oil is hot, add cumin seeds and dry red chilies.
- Step 3
Add the prepared paste to the pan and sauté until the oil separates from the mixture.
- Step 4
Add tomato purée and a little water to the pan. Cook the mixture for 4-5 minutes.
- Step 5
Add sliced tomatoes, fried onion petals, and fried bhindi to the pan. Sprinkle salt to taste and mix well.
- Step 6
Cover the pan and let it cook for another 5-6 minutes until the bhindi is tender and the flavors are well combined.
- Step 7
Finish by sprinkling garam masala and kasuri methi. Mix well and serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
112.5kcal (5.63%)
Protein
2.1g (4.26%)
Carbs
7.5g (2.73%)
Sugars
1.5g (3%)
Healthy Fat
7.6g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the bhindi is completely dry before frying to avoid sliminess.
Adjust the spice level by increasing or decreasing the number of green chilies and dry red chilies.
Use fresh tomatoes for a richer flavor in the dish.
FAQS
Can I use frozen bhindi for this recipe?
Yes, you can use frozen bhindi, but make sure to thaw and pat it dry before cooking to avoid excess moisture.
What can I serve with Masala Bhindi?
Masala Bhindi pairs well with roti, paratha, or steamed rice.
Can I skip kasuri methi?
Kasuri methi adds a unique flavor to the dish, but you can skip it if unavailable.
How do I prevent bhindi from becoming slimy?
Dry the bhindi thoroughly before cooking and avoid over-stirring during the cooking process.
Can I make this dish ahead of time?
Yes, you can prepare Masala Bhindi ahead of time and reheat it before serving. However, it is best enjoyed fresh.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia