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Bhindi Masala – Spicy Okra

Bhindi Masala

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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
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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!

Comments

127 responses to “Bhindi Masala – Spicy Okra”

  1. Barry Campbell

    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.

    1. Manjula Jain

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

  2. Dhara

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

    1. Manjula Jain

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

  3. Diana Khan

    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.

    1. Manjula Jain

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

    2. raghavendra rao

      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.

  4. P k gupta

    How to keep green colour of cooked green vegetables?

    1. Manjula Jain

      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

    2. Jackie Alphonso

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

  5. Reni

    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. Nagalatha

    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.

    1. Manjula Jain

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

  7. learncookingtogetmarried2015

    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. Brigd Milan

    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.

  9. Poonam123

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

  10. mittal Darvesh

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

  11. Amar Prakash

    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. Amar Prakash

    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.

  13. Hitesh

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

  14. Barry

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

  15. Shellz

    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…..!

  16. jesica

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

  17. Sailu @ Indian Vegetarian Recipes

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

  18. Ishwari

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

  19. Amit Bhargava

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

    Thanks alot !!

  20. deepti jaising

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

  21. Val

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

  22. Chris B

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

  23. Bailey

    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.

  24. Swaroopa

    Hi Aunty

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

  25. shweta

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

    I love this site!!

  26. Lori

    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. Desi dude

    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!

  28. Vsen

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

    1. Manjula Jain

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

  29. Nevetta

    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.

  30. Akhila

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

    1. Manjula Jain

      Akhila,
      Sounds good I will try.

      1. Akhila

        thank you ma’am 🙂

  31. saisrithamarai

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

  32. Rajat

    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!

  33. supriya

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

  34. Bernhard

    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

  35. pradnya

    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. Pragya

    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!

  37. shobana

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

  38. Kiran

    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.

  39. shalini sharma

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

    Shalini

  40. Savita

    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

  41. camden

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

  42. suchita

    Hi Auntie,

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

    1. Jaya

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

  43. mrina

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

  44. Smita

    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. Priyanka Luthra

    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…

  46. shifa khan

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

  47. Swetha

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

  48. Sahid

    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. Reena

    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

  50. siham

    Thankyou, I will try it .

  51. ash cool

    this recipe was pretty nice !
    my mom loved it !

  52. seema

    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

  53. Iris

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

    1. Manjula Jain

      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.

  54. Tyra

    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!

  55. Sanju

    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.

  56. Jennidy

    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. Supriya H

    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!

  58. saima

    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

  59. Hemamalini

    Dear Manjula Aunty,

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

    1. Supriya H

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

    2. Jaya

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

  60. vidhya

    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

  61. anand

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

  62. Rothrock

    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?

  63. Dave

    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!

  64. Leilani

    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. Sanoo Katrak

    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. Zena

    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. Ashley

    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!

  68. anushka

    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.

  69. pinky

    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.

    1. Manjula Jain

      Hello Pinky, I use rice or apple vinager.

  70. kashmeera

    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

  71. Moon Brite

    Hi Manjula ji,

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

    Thanks

    1. Manjula Jain

      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.

  72. akash

    hi aunty

    the recipe is alsome it is easy to make and tasty

    1. akash

      you are soo right

  73. Mythili

    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. sejal

    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. gina

    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!

  76. Sumathi Jain

    Hello Manjula,

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

  77. SV Nagappa

    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.

  78. lakshmipriya

    Hai aunty,

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

  79. radha

    I live India I want to know what is bell pepper

    1. Manjula Jain

      It is also known as capsicum

    2. Jaya

      shimla mirch in Hindi.

  80. Kalpana

    Beautiful Cooking.

  81. Munna

    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. Jaya

    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. Giannina

    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!

  84. Manjula Jain

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

  85. vidya

    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.

  86. Prem

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

  87. pankajam

    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.

  88. Manjula Jain

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

  89. Betty

    Can I use frozen okra for this recipe?

  90. Jaya

    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. Marina

    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. Lakshmi

    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. Natasha Smith

    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..

  94. rosy

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

  95. Jaya

    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. Maheen

    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. Rohini

    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. Elizahbeth

    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. Manjula Jain

    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. Navaratan

    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. Yael

    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. Pakistani Cook-wannabe

    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. Zaya

    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.

  104. Manjula Jain

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

  105. nibn10

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

  106. Rebecca

    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. gracey hitchcock

    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

  108. evodevo

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

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