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5 from 3 votes

Bhindi Masala – Spicy Okra

By • Published January 7, 2008
Jump to Recipe ▼ Ingredients ▼ Instructions ▼
127 Comments
20 minutes
Bhindi Masala

Bhindi Masala

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.  
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 2 people

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.
Keyword Spicy Okra, Lady Finger,
Tried this recipe?Let us know how it was!

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127 Responses

  1. 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.

  3. 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.

    2. 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.

  5. 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

  6. 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.

  7. 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?

  8. 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.

  11. 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.

  12. 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.

  15. 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…..!

  23. 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.

  26. 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!

  27. 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!

  29. 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.

  32. 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!

  35. 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.

  36. 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!

  38. 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.

  44. 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

  45. 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…

  48. 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.

  49. 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

  52. 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

  54. 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!

  56. 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!

  57. 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!

  60. 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

  62. 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?

  64. 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!.

  65. 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.

  66. 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!

  67. 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!

  69. 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.

  70. 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

    1. 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.

  73. 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

  74. 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…..

  75. 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!

  77. 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.

  81. 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

  82. 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.

  83. 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!

  85. 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.

  87. 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.

  90. 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 🙂

  91. 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

  92. 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

  93. 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..

  95. 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.

  96. 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

  97. 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.

  98. 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

  99. 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.

  100. 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

  101. 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!

  102. 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!

  103. 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.

  106. 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!

  107. 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

5 from 3 votes (3 ratings without comment)

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