Servings: 4

Weight Watcher Smart Points: 0

Preparation Time: 20 Minutes

Cooking Time: 25 Minutes

Ready In: 45 Minutes


  • ¼ or ½ tsp red chili powder/lal mirch powder
  • 1 tsp coriander powder/dhania powder
  • 1 tsp kasuri methi/dry fenugreek leaves crushed (optional)
  • ½ tsp punjabi garam masala powder or any good garam masala powder
  • ½ inch ginger and 2-3 garlic, crushed or made to a paste in a mortar-pestle or ½ or ¾ ginger-garlic paste
  • ½ tsp amchur powder/dry mango powder
  • 200-250 g bhindi/okra
  • 1 medium size onion, chopped
  • salt as required
  • 2 medium size tomatoes, chopped
  • ½ tsp turmeric powder/haldi
  • 2 tbsp oil for frying the bhindi


  1. rinse the bhindi/okra well in water.dry them on a large plate on their own or wipe with a kitchen towel.remove the base and stalk while chopping the bhindi.chop into 1 or 2 inch pieces.heat 2 tbsp oil in a kadai/wok or pan.add the bhindi and saute till they are completely will have to keep an eye on them and stir in between many times.taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.all the oil will be used up
  2. so add 1 tbsp oil to the same pan.add chopped onions and fry till they become translucent.add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.add the chopped tomatoes and saute till the tomatoes are soft and mushy.if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.all the above cooking is done in a open pan and you don't need to cover the pan with the lid.add all the dry spice powders one by one.stir well and saute for a minute.add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.cook for 2-3 minutes
  3. stir in between.serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.

Leave a Comment