Bhindi Masala

Bhindi Masala is a popular Indian dish made with okra, onion, tomatoes & spices! This stir fry is best enjoyed with warm rotis.

Bhindi Masala in a small iron skillet with a spoon with bowl of rice in the background

Okra or bhindi as it’s called in Hindi is a very popular vegetable in India. I think after paneer, bhindi must be everyone’s favorite veggies especially kids.

I say this because I remember when I was a kid my friends, cousins who were very picky would always eat 2 veggies – paneer and okra. I’m yet to meet a person who doesn’t like bhindi!

Sarvesh is a huge fan so I get bhindi every other week from the stores. While I do cook it in several ways, this bhindi masala recipe is my absolute favorite. It’s a simple recipe and tastes so good with rotis and paratha.

Roti + dal + bhindi masala = pure comfort food for me! I can pretty much have this combination for the rest of my life.

However bhindi is not very popular here, in the US. I see it sometimes at Whole Foods but mostly you can get it only at the Indian store. I know it’s used in some southern recipes but other than that, not so much.

I think it’s popularity will grow in the coming years since it’s a low calorie vegetable. I recently saw baked okra at Trader Joe’s, so it’s definitely getting popular.

Bhindi Masala in a small iron skillet with a spoon

Benefits of Bhindi (Okra)

Not only is bhindi tasty, it also has some amazing health benefits.

✓ rich in folic acid and vitamin B6.

✓ low calorie vegetable

✓ half cup of raw okra has only about 16 calories!

If you are following the very popular keto diet these days, bhindi will be a great addition to your menu.

How to Make Bhindi Less Slimy

If you cook bhindi often, then you are well aware about this problem – the sliminess!

The vegetable exudes a substance called mucilage which makes it slimy. So how do you make it less slimy/sticky?

1. Wash and pat dry the okra before chopping. If you try to cut the okra without pat drying it will be very slimy.

I usually wash it and then put all the okras on a paper towel (in single layer) and let them dry for some time and then pat dry each okra with a paper towel.

If you can plan in advance, it would be good to wash the okra and then let it air dry overnight. That way you wouldn’t need to pat dry each bhindi separately.

You will be good to use the bhindi in the morning straight away.

2. Fry the okra in little oil before adding it to the curry/masala. That’s what I have done in this recipe, fried the okra till all the sliminess disappeared. This takes around 15 minutes on medium-low flame.

Do not cook on high flame else the okra will get brown quickly, even before the sliminess can go away.

bhindi masala in a small copper kadai with 2 spoon on the side and bowl of yogurt in the background

How to make Bhindi Masala

This bhindi masala recipe calls for basic Indian masala with onion, tomatoes, ginger and spices.

We start by cooking the bhindi first until the sliminess almost goes away. Once that is done, then we cook the masala and then add the cooked bhindi to it. Simple isn’t it?

And the best way to serve it? With warm roti and dal. That’s my personal favorite but of course you can serve it whatever you like – paratha, rice.

Hope you guys like this simple bhindi masala recipe as enjoy it as much as we do.

Method

1- Wash and pat dry each bhindi with a paper towel and then chop it into rounds (remove the head and little bit from the tail before chopping).

Set aside. Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. Let is cook on medium heat for 10 mins, then lower the heat to low and cook 5 more minutes. Stir often.

The bhindi is mostly cooked by now  (after 15 mins) and there should be very little sliminess left. Remove pan from heat.

2- To another pan (or use the same pan after transferring bhindi to a bowl), now add the remaining 1.5 tablespoons oil on medium heat. Once the oil is hot, add cumin seeds and let them sizzle for few seconds.

3- Add chopped onion and saute for 2 to 3 minutes until soft. Then add the ginger and green chili and cook for 1 more minute.

4- Add chopped tomatoes and cook for around 4 minutes until soft and mushy.

step by step pictures of making bhindi masala

5- Then add the spices – coriander powder, turmeric, amchur, red chili powder and salt. Mix the spices well with the masala.

6- I added a tablespoon of water at this point so that the spices do not burn. Stir well.

7- Add the cooked bhindi to the pan and mix well.

8- Set heat to low-medium and cook for 5 minutes without covering the pan.

step by step pictures of making bhindi masala

Sprinkle with garam masala. Garnish with ginger juliennes if needed. Serve bhindi masala with rotis/paratha/rice.

Bhindi Masala in a small iron skillet with a spoon with bowl of rice in the background

More Bhindi Recipes on the Blog!

Bharwa Bhindi

Bhindi Do Pyaza

Bhindi Kadhi

If you’ve tried this Bhindi Masala Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

This post has been updated from the recipe archives, first published in 2014.

Bhindi Masala

Indian style okra stir fry with onions, tomatoes and spices! This dish is best enjoyed with warm rotis! Vegan and gluten-free.

Bhindi Masala in a small iron skillet with a spoon with bowl of rice in the background
Course Entree
Cuisine Indian
Keyword bhindi masala
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 133 kcal
Author: Manali
5 from 12 votes
Print

Ingredients

  • 2.5 tablespoon oil, divided
  • 500 grams bhindi, okra, chopped into rounds
  • 1 teaspoon cumin seeds
  • 1 medium red onion, chopped
  • 1 inch ginger, chopped
  • 1 green chili, chopped, or more to taste
  • 2 medium tomatoes, chopped
  • 1.5 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon amchur, dried mango powder
  • 1/4 teaspoon red chili powder, or to taste
  • 3/4 teaspoon salt, or to taste
  • garam masala, to sprinkle
  • ginger julienne, to garnish

Instructions

  1. Wash and pat dry each bhindi with a paper towel and then chop it into rounds (remove the head and little bit from the tail before chopping). Set aside. Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. Let is cook on medium heat for 10 mins, then lower the heat to low and cook 5 more minutes. Stir often.

    The bhindi is mostly cooked by now  (after 15 mins) and there should be very little sliminess left. Remove pan from heat.

  2. To another pan (or use the same pan after transferring bhindi to a bowl), now add the remaining 1.5 tablespoons oil on medium heat. Once the oil is hot, add cumin seeds and let them sizzle for few seconds.

  3. Add chopped onion and saute for 2 to 3 minutes until soft. Then add the ginger and green chili and cook for 1 more minute.

  4. Add chopped tomatoes and cook for around 4 minutes until soft and mushy.

  5. Then add the spices - coriander powder, turmeric, amchur, red chili powder and salt. Mix the spices well with the masala.

    I added a tablespoon of water at this point so that the spices do not burn. Stir well.

  6. Add the cooked bhindi to the pan and mix well. Set heat to low-medium and cook for 5 minutes without covering the pan.

  7. Sprinkle with garam masala. Garnish with ginger julienne if needed. Serve bhindi masala with rotis/paratha/rice.

Recipe Notes

If you can't find amchur (dried mango powder), you can just add lemon juice in the end before serving. 

Nutrition Facts
Bhindi Masala
Amount Per Serving
Calories 133 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 486mg 20%
Potassium 419mg 12%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Sugars 2g
Protein 2g 4%
Vitamin A 21.2%
Vitamin C 39.3%
Calcium 10.7%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

34 thoughts on “Bhindi Masala

  1. Hi…I don’t know that I can find fresh okra right now. Can I use frozen, since they would not be completely dry as you suggest for the fresh? If I can, do you have any tips for de-sliming those? I can’t wait to try some of your recipes!
    -Ophelia

      1. Hi for frozen okra, I would probably place it between 2-3 thick sheet of paper towel ..so that if there’s any ice formation it dries out…I would leave for 1-2 hours or so and then make the recipe as instructed. The frozen okra is usually cut.

    1. Hi Ophelia, you can use frozen okra. I would probably place it between 2-3 thick sheet of paper towel ..so that if there’s any ice formation it dries out…I would leave for 1-2 hours or so and then make the recipe as instructed. The frozen okra is usually cut.


  2. This is the best Okra recipe I have ever tried, and I have tried several. I think one big difference is you have the okra fry for 10 minutes to start. My kids loved it and scored it a 10/10. I can’t thank you enough. I feel like I can actually cook now! Thank you …. thank you ! ❤️❤️❤️❤️

  3. You mention paneer as a vegetable twice? Does this mean anything lacking meat is a vegetable? Is my beloved Coke Zero actually vegetable juice? Please let me know so I can tell my wife immediately.

    1. paneer is not a vegetable but Indian cottage cheese but in India we cook it as a vegetable..so as an Indian, I am used to calling it a sabzi (vegetable)..hope this helps..


  4. This came out really well! I have never managed to make okra well, this recipe was delicious! My fam loved it! Thanks!


  5. Most amazing Bhindi Masala i have tried. I did cheat and used Rotel no salt added tomatoes with chilies. I also served it with Dosa. This is now be a staple at my house.

  6. Thanks so much for the recipe!

    BTW, you mention garlic as an ingredient, but it’s not listed in the official recipe or with any precise measurement.

      1. It’s mentioned under the “How to make Bhindi Masala” section: “This bhindi masala recipe calls for basic Indian masala with onion, tomatoes, ginger, GARLIC and spices.” (emphasis added)


  7. OMG! Made exactly as recipe states, Jesus Bezus! Banging! Thanks so much that is the goodness i was looking for! Heck with ordering this is way better!


  8. I’m a beginner in all things cooking and EVERY single recipe I’ve made from your website – the vegetarian biryani, stuffed okra, okra masala, tofu scrambled, mango raita, roasted eggplant, the chickpea salad….just everything has turned out amazingly well. Thank you for sharing your talent.


  9. This was wonderful! I have always enjoyed at restaurants but so glad I can make at home any time I like! Thank you for sharing this recipe.


  10. Being the daughter of a good Southern boy, I grew up with fried okra, gumbo, succotash, all the great okra recipes, and I’m SO HAPPY I found this one to add to my collection! Bhindi all day! I actually don’t mind a little gooeyness to my okra, so I didn’t cook it completely dry, but it’s still tasty! New favorite recipe!


  11. Hi manali
    Today i tried ur recipe..with minor changes adding with sliced french beans..i hope it will taste good..i began to love okra so much…thanks for the recipe! Great cooking page with detailed instructions…

    Kumu

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