Love a good Okra/ Bhindi Masala?


Here is the timeless classic under 40 min okra/ bhindi masala recipe,

I’ve gone for the simple home cooked version of this as I love simplicity in the kitchen. Efficient & time-saving recipes without compromising flavor are what I go for every time

I work full-time and often don’t have the will or creative energy to do a lot in the kitchen, having said that, I cook a lot – almost every other day! So I love keeping things simple 🙂

This is by far the most popular Indian style okra globally, everyone who’s tried it keeps coming back for more 😉 If this is your first time cooking it don’t make it your last, this is one of those recipes that keeps getting better with practice. Like anything in life – practice makes perfect…

Here is how :

Cook Time: 25mins                                                   Prep time: 15 mins


  • 500 grams of (fresh) Okra/ Bhindi
  • 4-5 table spoons of cooking oil
  • 1 teaspoon of cumin seeds
  • half a teaspoon of turmeric
  • half a teaspoon of red chilli powder
  • half a teaspoon of cumin powder
  • half a teaspoon of amchur powder (dry mango powder)
  • half a methi powder (fenugreek seeds powder)
  • salt to taste
  • 1 large red onion
  • 1 large tomato
  • 2 cloves of garlic

Wash and towel dry the okra and cut into bit sized pieces.

Now in a hot wok add 2 table spoons of oil and cook the okra with the lid on until the stickiness and moisture evaporate, this may take 10-15 mins.  Keep the flame on medium- low and stir occasionally to avoid burning.

While this is cooking, we will get out masala ready. For this chop the onion, tomato & garlic. In another hot pan add  the remaining oil, once hot add the cumin seeds, when they start to sizzle add in the garlic and onions. Fry them until brown and translucent, for 3-4 mins.

Now add the tomatoes and stir in all the masala powders (cumin, turmeric, red chilli, amchur, fenugreek) and salt. Cook this with a lid on for 5 mins or until the tomatoes are cooked through and falling apart.

Check if the okra in the other wok has lost 90% of its stickiness & turned brown on some parts.

If yes, then add the okra into the onion/ tomato masala you created for it, turn all heat off and stir in gently. The okra is very tender once cooked and can disintegrate if you’re not gentle while you stir! Ready to eat with some chapatis 🙂

Note: Pls ensure the washed okra is completely dried with a towel as any dampness that is left behind will make the stickiness harder to evaporate!

happy cooking… 🙂 if you enjoyed reading this post, please follow my blog and share!


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