Bhindi Masala

Bhindi Masala


  • 1 lb lady's finger (okra/bhindi)
  • 3 tbsp mustard oil
  • 2 onions
  • 2 green chilies
  • 1 tsp salt
  • 1 tsp ajwain (caraway seeds)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala


  • Wash the lady's finger and wipe with a kitchen towel.
  • Trim off the ends.
  • Slice into medium pieces horizontally. Also slice the green chilies horizontally.
  • Heat the oil in a kadai or wok.
  • Add ajwain and allow it crackle. Add turmeric.
  • Put the lady's finger, onion slices and green chilies in the kadai.
  • Saute for a few minutes. Do not cover the kadai.
  • Add salt. Stir occasionally and cook about 10 minutes on medium flame. Do not allow it to become mushy.
  • Sprinkle garam masala and take it off the flame.


  • Lady's finger should be thoroughly dried before cooking.
  • For crunchy vegetable cook it uncovered. Putting a lid on the kadai makes the lady's finger sticky.
  • Add 1/2 teaspoon of amchur (dried mango powder) to the vegetable while cooking if it appears sticky.