Bhindi Masala | Everyday dinner ideas

Course Side Dish
Cuisine North Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • About 500 gms bhindi- washed trimmed and chopped
  • 2 large sized onions- sliced thin lengthwise
  • piece A small of ginger grated or minced
  • 1 small tomato chopped small
  • 1-2 green chilies chopped fine
  • 1 tsp cumin seeds
  • ½ tsp red chili powder
  • 1 tsp dry mango powder amchoor
  • ¼ tsp turmeric
  • ½ tsp coriander powder
  • 1 tsp salt OR to taste
  • ½ tsp Garam masala
  • 2-3 tbsp oil
  • Juice from half a lemon- optional


  1. Keep chopped bhindi and onion ready. Heat oil in a heavy bottomed pan, and add in cumin seeds. When they start to sizzle, add grated ginger and green chilies. Fry for just 15 seconds.
  2. Add sliced onion, saute for about 7-8 minutes till the onion start turning translucent. Add in chopped okra pieces along with tomato and cook without the lid for a couple of minutes at medium gas. Stir in between.
  3. Add in all the spices except salt and garam masala. Mix and let it cook for a few minutes, covered. Keep stirring frequently.
  4. Once the bhindi is almost done (in about 7-10 minutes), add in salt and garam masala. Cook at low-medium gas for a few more minutes till it's all cooked properly.
  5. Squeeze in the lemon juice, mix and turn off. Serve fresh with roti or paratha with raita or pickle aside.

Recipe Notes

How to select the best bhindi- Choose small, 2 to 4 inch pods that are dry, firm and deep green in color. They are younger, fresher and also contain less slime.

How to store bhindi- Place fresh okra in a paper bag, or wrap it in a paper towel and place the paper towel in a perforated plastic bag.