Bhindi Masala (with Gravy)

Servings : Serves 2-3

A quick and healthy recipe, one of the veggies I love best! Goes well with rice or rotis or even toasted bread.


  • 20-25 fresh bhindi/okra, chopped into 3/4 inch pieces
  • 4 tbsp oil
  • 1 big onion chopped finely
  • 2 fresh tomatoes, blended with their skins
  • 1 tbsp tomato paste
  • 2 green chilies, slit or chopped
  • few fenugreek/methi leaves
  • 1/4 tsp garlic paste
  • salt to taste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • a pinch of garam masala
  • hot water as needed
  • freshly chopped coriander leaves


Heat 2 tbsp. of oil in a pan, then add the chopped okra and stir-fry for a few minutes. Sprinkle a pinch of turmeric powder and a pinch of red chili powder over them. Fry until the okra are cooked and crisp. Remove them from the pan and set them aside.

Heat the remaining 2 tbsp. of oil, add the fenugreek leaves, followed by the chopped onions. Fry until onions are golden brown. Then add the garlic paste, green chilies and the tomato paste, followed by all the other spices except garam masala. Fry for a minute, then add the blended fresh tomatoes. Cook until the oil begins to separate and the gravy has thickened.

You can add some hot water if you want the extra gravy. Once the gravy is cooked (taste and adjust for salt), you can then add the fried okra. Simmer together for a couple of minutes, then sprinkle the garam masala and some of the chopped coriander. Turn off the heat and serve hot!

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