Masaledar bhindi (Spicy okra)

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Masaledar bhindi is my all time favorite dish ,it’s not only easy but also gives you a restaurant style taste. While choosing Bhindi in supermarket I look for young and small size bhindis as they are tender. Large ones are hard and tough to cook. Also I make sure I choose Okras that are unblemished, firm and bright in color. Before cooking wash the Okras, and dry them with paper napkin before chopping.

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  • Bhindi/Okra chopped in 1” pieces 2 cups
  • Onions cut in big squares: ½ cup
  • 1 onion sliced vertically
  • 1/2 onion for paste
  • 1 tbsp Garlic and ginger paste
  • 1 tsp Cumin seeds
  • 1/2 tspn Turmeric powder
  • 2 tspn Coriander  powder
  • 1 tspn Cumin powder
  • 1 tspn Red chilly powder
  • 2 Dry red chilly
  • 2 tbsp  ypgurt
  • 1/2 tsp Garam masala
  • 1/2 tsp dry mango powder
  • Oil
  • Pinch of Asafoetida
  • Salt to taste
  • Water


  • Wash, wipe and cut  the okra into one inch pieces.
  • In a pan heat 1 tablespoon oil  and add dry red chillies.
  • Cook chillies for few seconds, add okra and saute for few minutes in medium heat.
  • Now add some salt, mix well and cover the bhindi for 5-7  minutes. We have to cook the okra till they are almost half done .
  • After 5-7 minutes add onions square and cook  for another 4-5 minutes or till onions also get some nice brown color. keep aside.
  • Heat some oil in another pan or same pan removing the okra and add cumin seeds, ping of  Asafoetida and  sliced onions and saute till till onions become soft and light brown in color.
  • Add the 1/2 onion paste and add ginger garlic paste and cook for more 5 minutes.
  • Now add turmeric powder,coriander powder, cumin powder, chilly powder mix well and add thick curd and stir continuously to avoid curdling.
  • Cook till masala looses oil ,then add  garam masala & dry mango powder and mix well.
  • Now add 1/4 cup water mix well and boil till gravy looses oil again.
  • Now add cooked okra and onion mix and cook for 4-5 minutes.
  • Serve your masaledar bhindi with  with rice, paratha or hot chapati.

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