Recipe: Bhindi Masala aka Spiced Okra Curry

IMG_5911I stumbled across this recipe by sheer accident. I was planning to make something else but ended up making this, which turned out very tasty and was a definite keeper.


Bhindi, Okra or Ladies Finger is a vegetable which many people do not cook often as it starts to become slimy when you start cooking it. Many people prefer to deep fry it to remove the sliminess and it’s quite a common dish in my home as it is one of my favourite vegetables. When I was young, my grandma (both maternal and paternal) used to tell us to eat this vegetable as it was supposed to make you smarter. I don’t know if it was because of this brainwashing or otherwise, but this is one of my favourites. Even BB & GG love this and when they were younger, they called this vegetable ‘Star Curry’ as the shape is star-shaped when chopped!


Bhindi Masala


  • 1 kg Bhindi, Ladies Finger or Okra, chopped into 2-inch pieces
  • 2 onions, roughly chopped
  • 1-inch piece of ginger
  • 4-5 pods of garlic
  • 2 tomatoes, roughly chopped
  • 4-5 cashew nuts
  • 1 tsp coriander powder
  • 1 tsp cumin seed powder
  • ¼ tsp turmeric powder
  • 1 tsp cumin seeds
  • 2 tsp chilli powder
  • 1 tsp dried mango or amchur powder (optional)
  • 4-6 tbsps oil
  • Salt to taste
  • Coriander leaves to garnish


  • Fry the bhindi in the oil till it becomes crisp and remove on a kitchen paper. Let it cool completely.
  • In the same pan, take the cumin seed and let them pop. Next add the garlic, ginger and saute for a couple of minutes.
  • Add the cashew nuts and let them brown a bit.
  • Add the onions and let them become translucent and soft and add the tomatoes next.
  • Add some soft to help cook the onion-tomato mixture and add all the dry masalas next (turmeric powder, chilli powder, coriander seed powder and cumin seed powder).
  • Let the tomatoes cook completely and when it becomes mushy, switch off the gas and let the mixture cool.
  • Blend this mixture to a smooth paste and keep aside.
  • In the same pan, pour the blended mixture and bring it to a boil.
  • Add the fried bhindi and let it all come together. Add more water if needed (this depends on what consistency you want the dish to be, but don’t add too much water).
  • Check for seasoning and garnish with coriander leaves.

Enjoy delicious Bhindi Masala. This tastes yummy both with rice and with Rotis (Indian flatbreads)


When cutting the bhindi, make sure it is completely dry before you cut it. You will need to dry it with a clean cloth before cutting. Also, when cutting, make sure your knife is dry. When cutting, the pods ooze a bit and so you need to make sure you wipe your knife in-between regularly to keep it dry.



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