17 February 2020 Lorraine 0Comment
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What a great morning of cooking and more cooking. I bought this Okra/Bhindi last week already and before it goes funny I had to get cooking. I am a little bored with my Okra with Chilli and Garlic so I thought I should cook something different today. This Bhindi Masala is definitely not how I am used to cooking Okra but it turned out so delicious. Of course, I made some Spicy Fenugreek Fried Potatoes  and Soft Butter Rotis to go with it.

Bhindi or Okra has many health benefits. It is rich in fiber and antioxidants. It is a good source of folate, Vitamin B, C,K, potassium and calcium. So if you didn’t like Okra before hope this is enough reason for you to start eating it.

When purchasing Okra try and choose the young ones. They are tender and not as bitter as the larger ones. After washing them they have to be dried, I usually wash them and wipe them dry with paper towels. I then spread them apart on a tray and leave it to dry in a warm, airy space in my kitchen. This prevents it from becoming slimy. You do require a little bit of extra oil when cooking Okra but if you not cooking it that often it’s ok. I used light olive oil to make me feel better about the oil. I cut my okra a little bigger this time round, however, I don’t see a problem in cutting them smaller if you prefer.

This Bhindi Masala didn’t take much time or effort to cook. Frying the Okra before adding it to the sauce allows for a much quicker cooking time. I added a little bit of cream to my recipe just to add a little richness to my dish but you can totally leave this out if you wish.  This dish goes really well with some roti or you could serve it with rice if you prefer.


Bhindi Masala

Prep Time 15 minutes
Cook Time 30 minutes


  • 300 gram Bhindi/Okra
  • 3 tbsp light olive oil or canola oil
  • 1 onion finely chopped
  • 1 green chilli slit in half
  • 1 tspn ginger/garlic paste
  • 1 tspn cumin seeds
  • 1 tspn ground coriander
  • 2 tspn chilli powder
  • 1/2 tspn turmeric
  • 1/2 tspn garam masala
  • 1 tomato blanched and grated
  • 2 tbsp yogurt
  • 2 tbsp fresh cream (optional)
  • 1/4 tspn kasuri methi (optional)
  • pinch of sugar
  • salt


  • Wash the Bhindi/Okra and dry well with a paper towel. Spread them on a tray and allow them to dry for about an hour in a warm, airy space
  • Discard the ends of the Okra, cut them in halves and slit them in the centre but not all the way through
  • Heat 2 tablespoons of oil in a pan. Fry the Okra until it is half cooked. Remove from oil and set aside
  • In the same pan add another tablespoon of oil. Add the cumin seeds. Once it splutters add the onion
  • When onion turns golden brown add the ginger/garlic paste and chilli and fry for a minute
  • Add the chilli powder, turmeric and ground coriander. Sauté for another minute
  • Add the tomato and cook until oil surfaces to the top. You may add a tablespoon of water if tomatoes starts drying up
  • Add the yogurt and stir continuously until the oil begins to separate
  • Add the garam masala, kasuri methi, salt and a pinch of sugar. Add cream
  • Add 1/4 cup or more water and allow the gravy to come to a boil
  • Add the fried Okra and allow it to cook for another 3-4 minutes until Okra is tender but not mushy
  • Serve hot with roti or rice

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