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Bhindi Masala - Spicy Okra

By: Manjula Jain

January 7, 2008

Serving : 2 people
Total Time :20 minutes

Rate this recipe:

5 from 3 votes

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Bhindi Masala - Spicy Okra

Bhindi Masala is a delicious, quick & easy to make vegetable dish. This is a North Indian style recipe with just perfect blend of spices.  

Bhindi Masala

Ingredients

  • 1/2 pound okra bhindi, lady finger
  • 1-1/2 tbsp oil canola, vegetable
  • 1/2 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 tbsp coriander powder dhania
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric haldi
  • 1/2 tsp salt
  • 1/2 tsp mango powder amchoor
  • 1 tbsp besan gram flour
  • 2 tbsp finely chopped yellow bell pepper
  • 2 tbsp finely chopped red bell pepper

Instructions

  • Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
  • Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
  • Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.
  • Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes.
  • Remove the cover and add the coriander powder, red cayenne pepper and turmeric, stir.
  • Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.  Masala Bhindi is ready. Enjoy!

Notes

Variations
Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.
You can substitute the bell pepper with sliced tomatoes as a garnish.
You can also slice the okra in 1/4 inch pieces and follow the same method above.

Bhindi Masala - Spicy Okra

Bhindi Masala is a delicious, quick & easy to make vegetable dish. This is a North Indian style recipe with just perfect blend of spices.  

  • 1/2 pound okra (bhindi, lady finger)
  • 1-1/2 tbsp oil (canola, vegetable)
  • 1/2 tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • 1 tbsp coriander powder (dhania)
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric (haldi)
  • 1/2 tsp salt
  • 1/2 tsp mango powder (amchoor)
  • 1 tbsp besan (gram flour)
  • 2 tbsp finely chopped yellow bell pepper
  • 2 tbsp finely chopped red bell pepper

  1. Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.

  2. Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.

  3. Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.

  4. Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes.

  5. Remove the cover and add the coriander powder, red cayenne pepper and turmeric, stir.

  6. Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.  Masala Bhindi is ready. Enjoy!

Variations

Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.

You can substitute the bell pepper with sliced tomatoes as a garnish.

You can also slice the okra in 1/4 inch pieces and follow the same method above.

Main Course
Indian
Spicy Okra, Lady Finger,

Comments

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    Barry Campbell
    July 18, 2017 at 3:06 pm

    Manjula,

    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.

      Manjula Jain
      July 19, 2017 at 2:19 pm

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

    Dhara
    February 13, 2017 at 9:36 am

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

      Manjula Jain
      February 14, 2017 at 8:55 am

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

    Diana Khan
    September 14, 2016 at 10:52 am

    Manjula,
    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.

      Manjula Jain
      September 20, 2016 at 10:18 pm

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

      raghavendra rao
      January 29, 2017 at 3:58 pm

      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.

    P k gupta
    June 6, 2016 at 6:31 am

    How to keep green colour of cooked green vegetables?

      Manjula Jain
      June 7, 2016 at 8:03 am

      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

      Jackie Alphonso
      June 26, 2016 at 12:43 am

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

    Reni
    January 3, 2016 at 2:34 pm

    Hello Manjula Ji,

    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?

    Thank´s

    Nagalatha
    March 25, 2015 at 3:23 pm

    Hi Manjula,

    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.

      Manjula Jain
      March 25, 2015 at 8:32 pm

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

    learncookingtogetmarried2015
    February 7, 2015 at 1:25 pm

    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?

    Brigd Milan
    March 24, 2014 at 8:09 am

    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.

    Poonam123
    April 19, 2013 at 11:05 pm

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

    mittal Darvesh
    February 8, 2013 at 12:54 pm

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

    Amar Prakash
    February 7, 2013 at 6:04 am

    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.

    Amar Prakash
    February 7, 2013 at 6:01 am

    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.

    Hitesh
    October 21, 2012 at 4:31 am

    I like bhindi masala……….wao…wow wow

    Barry
    July 7, 2012 at 8:56 am

    Manjula, thanks for this recipe (and this site.) It’s so useful to have the important points of the food preparation shown on video.

    Shellz
    June 30, 2012 at 9:42 am

    My mom makes bhindi a different way and my husband’s family side..they make it a different way by totally frying the bhindi till black…but one day I decided to cook Bhindi ur way….and ever since my husband has become deewana of the spicy bhindi or okra that I prepare using ur simple yet amazing method…My husband totally loves the bhindi and/or dals that I prepare ..and he keeps on asking me to go over various recipes listed on ur website….Thanx 2 u I discovered a very simple yet effective method to cook…Thank u so much Manjula Aunty…..!

    jesica
    May 19, 2012 at 7:52 am

    i like this bhindi masala…………………..thankz for d simplest recipe

    Sailu @ Indian Vegetarian Recipes
    April 24, 2012 at 7:29 am

    I like the idea of adding colored bell peppers. Good addition, Manjulaji. 🙂

    Ishwari
    March 21, 2012 at 3:49 pm

    Can you tell me how you can use the kitchen aid food processor for chopping vegetables such as bhindi , green beans etc

    Amit Bhargava
    February 5, 2012 at 7:27 pm

    Thanks for explaining this in such an easy manner!
    Now I have decided to try many other recipes through your website.

    Thanks alot !!

    deepti jaising
    December 8, 2011 at 3:30 am

    thanx…i looked at sanjeev kapur website for this recipe……………cudnt get it….i got it on ur site…

    Val
    October 29, 2011 at 5:20 pm

    Thank you so much! I love it! Everything in your website look yummy. I am trying to make every week something delicous! Thank again

    Chris B
    October 21, 2011 at 10:27 pm

    I’m growing okra this year, and this has become one of my favorite recipes. Thank you, Manjula!

    Bailey
    October 8, 2011 at 7:38 pm

    I add a splash of balsamic vinegar when cooking okra to get rid of the stickiness / sliminess. It gets more sticky at first, but after a few minutes it goes away.

    Swaroopa
    September 30, 2011 at 8:15 am

    Hi Aunty

    I Love the way u cook and explain the recipes to us….
    this disk is simply tasty….

    shweta
    September 11, 2011 at 5:55 am

    great recipes!!!!!!!!!!

    I love this site!!

    Lori
    July 22, 2011 at 2:58 pm

    Thank you Manjula for this website. I have always loved Indian food, and now I can actually understand how to make it because I can watch you. You have made me, and my daughter very happy. I made the Okra Bhindi, and it was excellent!

    Desi dude
    June 30, 2011 at 2:51 pm

    I once ate Okra with onion, is that common? If so, do you fry the onions before Okra.
    Also, How do you keep Okra from being all sticky (frozen cut Okra).

    This is awesome website!

    Vsen
    June 26, 2011 at 5:27 pm

    Hi, what can i do to remove the stickiness in okra which remains even after cooked? more oil?

      Manjula Jain
      June 27, 2011 at 7:55 am

      Vsen,
      Did you add the salt in begaining of cooking.

    Nevetta
    May 25, 2011 at 9:56 am

    I have waited many years to be introduced to a website as beautiful as this, I will visit often…my friend referred me. I have a question, is Naan, spelled, Naan, or Nan? People spell it different and I just want have it right, with all do respect. Thank you.

    Akhila
    May 21, 2011 at 7:39 am

    manjula ma’am.. please post on your website how to make bhindi masala in gravy… thank you..

      Manjula Jain
      May 21, 2011 at 10:01 am

      Akhila,
      Sounds good I will try.

        Akhila
        May 22, 2011 at 5:08 am

        thank you ma’am 🙂

    saisrithamarai
    April 12, 2011 at 12:28 am

    very nice and delicious.i tried out. camevery nicely. thankyou,majula mam

    Rajat
    April 8, 2011 at 12:50 am

    Thank you for your entire site, especially the subji recipes! I’m a 35-year-old vegetarian man who recently began cooking. Thousands of recipe sites and yours is the very best!

    supriya
    March 28, 2011 at 6:47 pm

    hello manjulaji,I am so greatful to u.I am cooking delicious dishes because of u.Thnks a lot.

    Bernhard
    March 19, 2011 at 2:17 pm

    thank you very much for the recipe, i did it tonight and it was delicious. A pitty that it is so difficult to get okra here in Germany

    pradnya
    March 9, 2011 at 11:41 am

    You are awesome Manjulaji. I had tried lot of your reciepes and each one came out great. I use to cook okra but by diffrent method today I will be trying it with your recipe. I m sure like other recipes this will come out great. Thank you for sharing masala okra.

    Pragya
    January 27, 2011 at 6:15 pm

    Your Recipes are just amazing – everything that I have tried so far is wonderful. The best part is they are simple and fast!!!!

    Thank you so much for all the help!

    shobana
    December 13, 2010 at 9:40 pm

    I too like you and ur efforts in sharing the recipes !! I like you so much

    Kiran
    November 10, 2010 at 9:27 am

    Hello Manjula Aunty.. Thank you so sooo much for all your delicious recipes. You have a magic in you. I prepared Spicy Okra last night and my family simply loved it.. You are an Angel.

    shalini sharma
    November 7, 2010 at 7:00 pm

    Thank you for your recipe. Can i use frozen okra instead of fresh. Kindly guide.

    Shalini

    Savita
    October 31, 2010 at 5:55 pm

    You are awesome..I have tried a few of your recipies and they turned out wonderful…thank you..you are god sent to people like me

    camden
    October 3, 2010 at 8:16 pm

    Please please write a cookbook!!!! Everyone would buy it!!!!!!!!!!

    suchita
    September 23, 2010 at 4:10 am

    Hi Auntie,

    All your recipes are yummy. I wonder who holds the camera while you show the recipe !!!

      Jaya
      September 23, 2010 at 3:35 pm

      Suchita, her husband holds the camera for all of her videos. She refers to him in some of her blogs.

    mrina
    September 21, 2010 at 7:58 am

    I did it!! I made this recipe & it wasn’t slimmy! Thank you so much! The videos make it so easy.

    Smita
    August 21, 2010 at 12:42 pm

    Hi Manjula Aunty,

    I didn’t know the ABC of cooking before coming to US. Now, I just go to youtube and copy your recipes and they come out so good…

    You are too good! Thank you for easing out things!!

    Regards,
    Smita

    Priyanka Luthra
    August 3, 2010 at 1:12 am

    Thanks for the recipe. I have been trying to make bhindi with besan for so long. Finally I was able to make what I was wanting for so long. Thanks for your great recipes.. Take care and God bless…

    shifa khan
    May 19, 2010 at 5:59 am

    thanks 4 ur lovely recipes it helps me a lot in my kitchen.

    Swetha
    April 5, 2010 at 9:29 am

    Thank you for the wonderful recipes aunty! They help me a lot.

    Sahid
    April 2, 2010 at 9:08 am

    Hi..Aunty….it is very pleasing to watch the video with your simple explanations for a clear understanding of cooking the veggies in a perfect manner. Hope to try these recipes and get good results in my kitchen.

    Thanks for your time and effort to make Indian Vegetarian cooking a real fascination for everyone.

    Reena
    February 16, 2010 at 10:06 am

    Hello Manjula,

    Your site is amazing and is helping me to learn how to cook!!! I just have a quick question, in order to make bhindi do you need to use amchoor or can you leave it out? i only ask because i am not sure if i have any. Also, my mom makes bhindi that is stuffed with the masala. Is there a receipe for that as well?

    Thank you so much!!!!

    Reena

    siham
    January 18, 2010 at 3:27 am

    Thankyou, I will try it .

    ash cool
    January 8, 2010 at 10:10 am

    this recipe was pretty nice !
    my mom loved it !

    seema
    October 19, 2009 at 2:56 pm

    HI MANJULA MAM,

    BENDI FRY WAS SIMPLE AND TASTED EXCELLENT. AS U INDICATE THE SPECIFIED TIME REQUIRED FOR COOKING, IT HELPS US NOT OVERCOOK THE VEGETABLE AND SAVE ON TIME . PLEASE INCLUDE MORE VEGETABLE RECIPES AS WE NEED TO PREPARE VEGETABLE SIDE DISH EVERY DAY

    THANKS FOR TEACHING US HOW TO COOK SIMPLY & WONDERFULLY. THE RESULTS FROM COOKING AS PER YOUR METHOD IS BETTER WHEN COMPARED TO OTHER SITES

    Iris
    October 11, 2009 at 11:50 am

    Enjoy your recipes and how you demonstrate cooking them.
    Wanted to ask you if and how to use ‘frozen bhindi’.
    Thank you

      Manjula Jain
      October 11, 2009 at 7:09 pm

      Hi Iris,
      Do not though the bhindi before cooking that makes bhindi very lacy.
      Cook same way but on medium high heat and don’t cover the pan, and give few minutes before stirring it.

    Tyra
    October 3, 2009 at 8:19 am

    Thank you so much for the wonderful videos and recipes. I have always loved Indian cuisine and have cooked it on my own for many years — I’m sure making many mistakes. Also, since my mother and grandmothers were all Danish, German and English, I had no one to show me how to make things like naan or how to season and cook tomato chutney properly. I found your website and that changed! Thank you again!

    Sanju
    September 20, 2009 at 6:46 pm

    Hi Manjula Aunty,

    You are an amzing cook and also a great soul.We thank u loads to make us know ur tasty recipes.Thx tons.

    Jennidy
    September 11, 2009 at 9:40 pm

    Very wonderful dish, Manjula. I doubled the recipe. I had to add a little water to de-glaze the pan since all the wonderful spices were sticking to it. I also used tomatoes since they’re my favorite. So wonderful. Thanks!

    Supriya H
    September 10, 2009 at 7:19 pm

    Hello Manjula aunty,

    Discovered your site few days ago…made bhindi masala which turned out fab…like asparagus side dish too…you are awesome and ur site with video is just fabulous! keep up the good work and God bless!

    Thanks a million,
    Supriya H

    p.s: You remind me sooo much of my mom! Hugs!

    saima
    September 10, 2009 at 4:25 am

    i have jus found ur recipes on you tube its amazing
    the way u tell them on n focus on cookng dishes make them easy to learn

    Hemamalini
    September 9, 2009 at 10:13 pm

    Dear Manjula Aunty,

    I simply love ur website. What is yellow and red bell pepper.
    Can u let me know this.
    Regards.

      Supriya H
      September 14, 2009 at 6:47 pm

      Bell pepper is capsicum or shimla mirch…in the US, besides green capsicum, variations of yellow and red capsicum are also found.

      Jaya
      September 14, 2009 at 7:14 pm

      If you cannot find yellow and red bell peppers, you can use the green kind or omit altogether if you don’t have them.

    vidhya
    September 7, 2009 at 10:11 pm

    namaste majulaji,
    thank you for wonderful recipes
    i tried carrot halwa it came well
    the guests were very happy
    i am south indian not too familiar with north indain dishes
    but i can cook well northdishes because of you
    thank you very much

    anand
    August 9, 2009 at 12:34 am

    this website is so helpful for me to overcome my problems.
    anand
    BPO Solution

    Rothrock
    July 17, 2009 at 7:17 pm

    Bhindi masala is one of my favorite dishes and this looks like a great recipe. (Last year you helped me learn how to make pani puris and gujar ka halwa, thank you.)

    If I don’t happen to have besan around would fine sooji work? I’m guessing it is there to absorb any remaining water and sort of crisp up the edges?

    Dave
    July 15, 2009 at 10:46 am

    What a great website! The recipes along with the video is wonderful. Now if I could only find a local Indian grocery I’d be all set!

    Leilani
    July 8, 2009 at 1:23 pm

    This is a brilliant easy to follow site, I had learnt how to make alot of these dishes a few years ago, when I was working as a house keeper. When I returned to the uk, I remembered how to make some of the dihes that I had been taught, but after living back in England I forgot some of them. Now that I am geting married soon, its important for me to learn how to cook again. Thank you Manjula for giving me a crash course in cooking, so that I am one step closer to being ready for married life!.

    Sanoo Katrak
    July 7, 2009 at 1:26 pm

    Dear Majulaji,
    Thanks very much for your delicious recipes and also the little cooking tips that make all the difference for making the dish turn out well. Love your site.
    I am going to try the Dahi vadas today. I have tried them before and they never turn out good. Watching you make them has made me want to try them again.
    Thanks.

    Zena
    June 29, 2009 at 4:09 pm

    Dear manjulaji,
    I recently found your website as I love cooking. Just a small tip… Sometimes I add a pinch of ajwain (instead of jeera) to Bhindi sabzi as it gives very nice taste. You or any of your reader may wanna try it. I will try with your recipe, with besan. Thank you!

    Ashley
    June 29, 2009 at 2:33 pm

    I am an American girl who is married to an Indian man. I have struggled learning to cook Indian food until I found your website! Thank you so much for all the help! I keep my computer in my kitchen, gather my ingredients and cook along with you. I appreciate your website so much!

    anushka
    June 4, 2009 at 7:31 am

    Dear Manjulaji,
    This recipe is simple yet so very tasty. I served it with roti and raita. My husband loved it.
    Thank you very much.

    pinky
    May 24, 2009 at 12:23 pm

    hi aunty,
    your recipe are fentastic. I try some of them, and it makes yummy.
    which type of vinegar you use in salad?
    where can I get that?
    Thanks for posting your video.

      Manjula Jain
      May 24, 2009 at 8:47 pm

      Hello Pinky, I use rice or apple vinager.

    kashmeera
    May 24, 2009 at 1:59 am

    hello aunty,

    This is kashmeera from Africa, (Kenya). I saw your all recipes and make this okra, it’s delicious my husband and kids enjoy to eat. i do make the bhindi sabji but i fry first.

    thanks

    Moon Brite
    April 15, 2009 at 10:54 am

    Hi Manjula ji,

    Any Ideas how to make Bhindi Malasa from frozen Okra as fresh okra is not easily availble sometime?

    Thanks

      Manjula Jain
      April 15, 2009 at 8:56 pm

      Hello Brite,
      If you are using frozen bhindi, do not though after you add asafetida and cumin in oil add bhindi do not cover and please use wide pan after few minutes of cooking as bhindi get separated add mango powder before instead putting in the end, every thing is same.

    akash
    April 12, 2009 at 1:44 pm

    hi aunty

    the recipe is alsome it is easy to make and tasty

      akash
      April 12, 2009 at 1:49 pm

      you are soo right

    Mythili
    March 30, 2009 at 9:58 pm

    Hello Aunty,

    This recipe is simple and delicious. I now prepare bindi masala atleast once in a week, as my husband loves it. One small variation that I make is, I add finely chopped Onions and tomato, before adding bindi. This gives a gravy consistency, that goes well with Chapathis. Thanks a lot for coming up with this wonderful website.

    Mythili

    sejal
    March 28, 2009 at 3:52 am

    hi… aunty….
    u doing grest okra……
    today i made it after watched ur vedio.. its came out nice and very easy to make…
    i never made like this…
    thanks…..

    gina
    March 22, 2009 at 3:25 pm

    wow! this is incredible! i thank you for your recipe. it’s delicious. i often make this for throughout my work week and it always makes my tastebuds sing!

    Sumathi Jain
    March 19, 2009 at 12:58 pm

    Hello Manjula,

    This is a nice and easy recipe. We enjoyed it alot. Plz come up with more vegetable recipes. Thank you.

    SV Nagappa
    March 7, 2009 at 2:32 am

    Hello Mrs majula

    Thanks for showing this recepie. i left India in early 20s to study and did not get a chance to learn a lot of stuff my mom. It is people like you who help people like me. Thanks a lot much appreciate it. Could you please give more recepies of Okra and pumpkin if you dont mind? Thanks.

    lakshmipriya
    March 6, 2009 at 9:46 am

    Hai aunty,

    today i made this okra fry…it came out too good…
    i never prepared okra like this…
    Thank u so much..

    radha
    February 20, 2009 at 3:30 am

    I live India I want to know what is bell pepper

      Manjula Jain
      February 20, 2009 at 8:11 am

      It is also known as capsicum

      Jaya
      February 20, 2009 at 8:21 am

      shimla mirch in Hindi.

    Kalpana
    January 9, 2009 at 9:40 am

    Beautiful Cooking.

    Munna
    January 9, 2009 at 9:21 am

    I am so pleased to have found your site Aunty. I am almost there at my best with cooking Jain food. I didnot even know how to cook before. Thank you

    Jaya
    December 10, 2008 at 4:16 pm

    Everything is given in English based on buying the ingredient in the US. Some ingredients are provided in Hindi in the parenthesis.

    If you are having difficulty with any ingredients, please reply with specific questions.

    Giannina
    December 10, 2008 at 3:28 pm

    hello I love your website!! 🙂

    Can you please ADD more vegetarian dishes? I don’t like to eat animals 🙁 and I love your vegetarian recipes and my husband too.

    Can you please write down the name of the ingredients that we usually use in the US? (Sometimes is hard for me to know what ingredient you are talking about)

    Muchas gracias por todo 🙂 Tu cocina es riquisima!

    Manjula Jain
    November 24, 2008 at 7:22 pm

    Hello Vidya,
    Before cutting the okra make sure okra is dry. Add the salt and amchoor just before okra is almost ready.

    vidya
    November 24, 2008 at 6:19 pm

    Hello Manjulaji,
    What can i do so that the okra does not get sticky or slimy when i am cooking with it. My family loves okra and i have been having trouble with making
    some dishes with it.

    Prem
    November 9, 2008 at 8:57 pm

    Thank you Manjula Ji. Bhindi Recipe is very good. I tried it an its very delicious.
    Thank you for putting all these toegther

    pankajam
    October 6, 2008 at 4:49 am

    Dear Manjuji, I started cooking your simple recipies. Ienjoy cooking.I appriciate your writing the ingredient list in the order in which I will,put them in the kadai,While cooking.

    Manjula Jain
    September 17, 2008 at 4:23 pm

    you can use frozen okra make in the wider pan and stir very gently.

    Betty
    September 17, 2008 at 11:02 am

    Can I use frozen okra for this recipe?

    Jaya
    September 15, 2008 at 5:36 pm

    Hi Marina,
    To answer your question on garlic, many Indians do not eat onions and garlic. Asafeotida powder (hing) gives a garlic-like flavor to the food so that is what you will find in the ingredient list.

    You can add garlic if you want, but not too much and omit the hing powder if you use garlic or onions. The flavors in Indian cooking can be quickly overpowered by garlic so I rarly use it myself.

    Jaya 🙂

    Marina
    September 15, 2008 at 1:19 pm

    Namaste Manjula.
    I saw how you cook few of your dishes and they all make my mouth water…It’s super.
    I will cook them tonight because my husband and I love Indian food and I cook it often.
    I just have one question -in all of the recipie I looked you do not include garlicis there reason why?
    And also I love eggplan and Indian soups like rasam and maligatoni but did not find in your collection.
    If you would include them I would be very greatfull.
    Thanks again for your tasty input.
    Sat nam.
    Marina

    Lakshmi
    August 18, 2008 at 12:49 pm

    I had my American neighbours for dinner and this was a great dish! Looks beautiful and also tastes delicious. We eat Okra all the time, but this was totally different and tasty!

    Your instructions and tips are very helpful and motivates one to keep cooking!

    Thanks,

    Lakshmi

    Natasha Smith
    August 5, 2008 at 11:09 am

    HI Majula,
    I am a big fan of indian food. Ever since I went to one of my inidan friend’s place and ate a veg dish at her place, i have fallen in absolute love for indian food.
    Thanks for these wonderful recipes. I especially appreciate the videos, coz i still dont know a lot of stuff to do with indian kitchens and this helps a lot.
    I hate to go to restaurants, coz everytime i eat spicy Indian food, i get sick. and you have given me a chance to try cooking myself something i really like.

    Love You Manjula..

    rosy
    July 22, 2008 at 12:23 am

    manjulaji, it is a great dish. easy to make.can you tell me if you have any recipe for bittergourd (karela)

    Jaya
    July 1, 2008 at 12:19 pm

    Maheen,
    Hing has a very strong smell and will stay that way even after many years!
    Store is in a glass jar with a tight fitting lid. It should keep well for a long time.
    To get used to how strong your batch of hing is, start by using a tiny pinch which may be only 6 – 10 granules. Increase the amount next time you cook if the flavor was not strong enough. Soon you will know how much to use.

    P.S. many years ago a gentlemen was travelling from India to US with hing in his suitcase (this was before there were many Indian grocery stores here) and the drug sniffing dog went after his suitcase in U.S. Customs. Finally after locating an Indian airport agent did Customs understand the smell was from “hing” and not drugs. Poor guy was shaken to his boots.

    Maheen
    July 1, 2008 at 11:22 am

    Hi Manjula, I went to indian store and get a small box of asafetida (hing), it has extremly strong smell, do you know any tip to prevent this smell and where to store it so we can’t smell it? I stored it in my kitchen cabinet.

    Thanks,
    Maheen

    Rohini
    May 3, 2008 at 12:38 pm

    Oh my God!!! This is the best Bhindi Masala I have ever made and it so easy!!
    My husband and me just loved it.
    Thanks a ton Manjula. Your recipes are wonderful.

    Elizahbeth
    April 21, 2008 at 4:59 pm

    Manjula Aunty,

    I have found a new found recognition with my husband. Keep posting these delicious and easy to make recipes.

    Very very greatful.

    Elizabeth

    Manjula Jain
    April 7, 2008 at 2:07 pm

    first cook Okra just with cumin seed and hing. next make gravey with all the spices and add few tomatoes slices dont and okra at the samt time and let it boil just once close the heat and cover the pot let it cook with steam.

    Navaratan
    April 7, 2008 at 12:21 pm

    Pranam,

    The bhindi sabji you have shown is without the gravy. Can you please tell me how to make it with gravy? Should I make a paste out of besan, haldi, mirchi and dahi?

    Navaratan

    Yael
    April 6, 2008 at 7:02 pm

    Dear Auntie-ji,
    Thank you very much for answering my previous question (about the smoking tawa). I have tried this recipe, and it came it out so delicious. It is such a simple recipe, and yet so full of flavor. I am adding it to my list of favorites!! I made it for lunch, for tomorrow, but I already finished off half of it because it was so tasty 🙂 Thank you!

    Pakistani Cook-wannabe
    April 3, 2008 at 3:51 pm

    Hi Manjula, I love this website…it’s wonderful…thank you for your help in teaching others how to cook! Keep up the great work–It’s very appreciated!

    Zaya
    March 31, 2008 at 9:39 pm

    Dear Manjula… I’ve been looking for a teacher like mym mom or my aunt who can teach me cooking and also make authentic vegan dishes… I made 6 of your dishes to invite some friends over and I had hard time making them leave my place 🙂
    I just wanted to say PLEASE keep up your passion for giving lessons on authentic indian cooking… we, the audience, are the blessed one to have someone like you 🙂
    Shrastiyakal & God bless.

    Manjula Jain
    March 26, 2008 at 11:46 am

    Besan is a gram flour, you can find this in Indian grocery stores. If you do not have besan, try corn meal instead.

    nibn10
    March 26, 2008 at 10:54 am

    Manjula
    Have a question…Why do you add besan flour?

    Rebecca
    March 24, 2008 at 12:58 am

    Hello,

    I’m a Canadian looking for tastier foods to please my taste-buds. I love cooking, but I’m actually going to be new to Indian cooking thanks to you. This all looks rather delicious, and you seem like the sweetest lady. I’m definitely bookmarking your site and visiting it more regularly.

    Thank you!

    gracey hitchcock
    March 20, 2008 at 3:11 pm

    Dear Manjula, I love Indian cooking. I learned first learned to do it while livng in Moscoe of all places from some dear Indian friends who were talented and generous as you are. This is a wonderful site and your recipes are fabulous –I will tell my readers a bout your site it truly is a gift. Your videos are so easy to follow you were born to teach. I love your dosa recipe– and enjoyed your intro my husband also is a great fan of snacks. Thank you and I shall try this recipe for my husband soon and think fondly of you. I wish you all good things and health! Namaste, Gracey

    evodevo
    March 18, 2008 at 12:52 pm

    Manjula, you are wonderful. Thank you for this and all the other recipies.

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