Saturday, February 3, 2018



One of the more popular vegetables in India is lady's fingers/okra, called "Bhindi" in Hindi. You will find innumerable recipes which use bhindi as people from all parts of the country use this in varying ways. Today's recipe is Bhindi Masala done in the Punjabi style. Elsewhere in this blog, you will find recipe for the Bhindi Sambhariya, popular in Gujarat; Bhindi Shengdana from Maharashtra, and Spicy Bhindi Andhra Style.

Some people make garam masala powder at home. I have preferred to use the store bought Kitchen King Garam Masala which I find to be perfect.

In making this dish, for best results, please use bhindis that are tender and make sure you dry them thoroughly after they are washed.


  • Bhindi ( Lady's Fingers/Okra), 250 gms
  • Large Sized Onion, 1
  • Large sized Tomato, 1
  • Cumin Seeds (Jeera) , 1/2 tsp
  • Green Chilli,1
  • Ginger Garlic Paste, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Amchur Powder ( Dry Mango Powder), 1/4 tsp
  • Kitchen King Garam Masala, 1/4 tsp
  • Kasuri Methi, (Dry Fenugreek Leaves), crushed, 1/2 tsp
  • Salt, to taste
  • Oil, 2 tbsp


Wash the bhindi and pat them thoroughly dry using a clean kitchen towel, snip off both the ends of the bhindis and cut them into 1 " pieces. Keep aside
Finely chop the onion, tomato and green chilli. Keep aside.
In a thick-bottomed kadhai, heat 1 tbsp of oil and when it becomes hot saute the bhindi pieces on medium/low heat for about 8-10 minutes without covering the kadhai.
Stir from time to time until the bhindis get cooked but make sure they do not get overcooked. Keep aside.
Add the remaining oil to the same kadhai and when it gets heated add the cumin seeds, when they sizzle add the finely chopped onion and finely chopped green chilli
Saute till the onion turns slightly golden brown
To this add the ginger garlic paste and saute for a couple of minutes till the raw smell goes
Next add the finely chopped tomato and a little salt. Cook till the tomato turns soft and mushy.
Add the spice powders: turmeric powder, chilli powder, coriander powder, and amchur powder and saute for a few minutes till the spices get well blended with the tomato-onion mixture
Now add the sauteed bhindi prepared earlier, the garama masala powder and the crushed kasuri methi and mix well 
Cook for about 5 minutes on medium heat so that the bhindi gets well blended with masala
Transfer to a bowl and serve hot with rotis, naan etc or as a side dish with rice and dal.

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