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Bhindi Masala

Bhindi masala - A popular Indian curry made using Bhindi (lady's finger / okra), onions and tomato, using common Indian spices. Best served with roti or dal & rice. Get the simple recipe here.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
Servings 2 servings


  • 250 gms okra (bhindi or lady's finger)
  • 1/2 inch ginger fresh
  • 4 cloves garlic
  • 1 - 2 tbsps oil
  • 1 tsp cumin seeds
  • 2 medium onions halved and sliced thin
  • 1 green chilli slit and chopped fine
  • 1 large tomato halved and sliced thin
  • 1/4 tsp turmeric powder powder
  • 1/2 tsp red chilli powder powder
  • 1 tsp curry powder or Kitchen King masala
  • 1 tbsp coriander powder
  • 1 tsp salt


  • Wash and wipe bhindi/okras until thoroughly dry. Slice of tops and tails. Cut into half length wise and then chop in half or thirds as per length of okra. Make 2-2.5 cups of sliced okra, keep aside.
  • Pound the ginger and garlic to get a coarse paste.
  • To prepare the bhindi masala, in a heavy bottomed or a non-stick pan, heat the oil. Fry the cumin seeds until they start spluttering. Add ginger-garlic paste and fry for 30 seconds.
  • Add the sliced onion along with slit green chili and stir on medium flame for 7-8 minutes until onions are almost soft.
  • Next, add the chopped bhindi. Keep the flame on HIGH while stirring the whole mix together for 2-3 minutes.
  • Once the bhindi/okra are dark green and shiny, add the tomatoes with all the remaining spice powders and salt.
  • Keep the flame on medium-low and saute for about 5 minutes until the okra is done. At this stage, you can even cover the pan with a lid and allow the vegetable to cook through and mix with the spices, for 3-4 minutes.
  • Remove into a serving bowl and serve with rotis/rice and dal.