Bhindi Masala Recipe


Lady finger: ½ kilogram

Onions (Sliced): 3 to 4 medium size

Tomatoes: 3 to 4 (chopped)

Green chili: 3 (chopped)

Cumin seeds: 1 tablespoon

Carom seeds: 1 teaspoon

Salt: To taste

Red chili powder: 1 teaspoon

Turmeric powder: ½ teaspoon

Dry coriander powder: ½ teaspoon

Water: ½ cup

Oil: ½ cup


Wash ladyfinger or okra thoroughly and keep aside. Remove top and bottom of each piece and cut into half if needed. Once you are done, put a frying pan on flame and heat some oil. Once it starts heating up, put carom seeds and cumin seeds and let them cook. Once the color changes add okra and fry well. Make sure flame is not too high. Cook for 10 minutes and remove from flame. Dish out okra in a flat dish, put remaining oil in the pan, and fry onion slices. Once the onion changes color to pink, add chopped tomatoes and mix well. Now add seasonings that are; salt, red chili powder, turmeric powder, dried coriander powder and mix well. Add in some water in a while and let onions and tomatoes cook well. Cover the pan and let them cook on medium flame. Once onion and tomatoes are cooked well add in fried okra and mix well. Now add chopped green chilli and mix. Simmer on low flame for 5 to 10 minutes and serve hot with chapati and fresh vegetable raita.

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